Himbeer-Kokos Tarte (Printable Version)
Eine erfrischende Tarte aus Himbeercreme auf einem Nussboden – vegan, glutenfrei, und perfekt für sonnige Tage.
# Ingredients:
→ Date and Nut Crust
01 -
5 tablespoons coconut oil
02 -
15 small dates, soaked in water for about 1 hour
03 -
70 g walnuts
04 -
3 tablespoons agave syrup
05 -
1 pinch of salt
06 -
100 g almonds
07 -
100 g oats
→ Raspberry Cream
08 -
350 g yogurt
09 -
50 g coconut sugar or agave syrup
10 -
1 teaspoon agar agar
11 -
60 ml milk or water (for agar agar)
12 -
230 g coconut cream; solid part from coconut milk
13 -
330 g frozen raspberries or 300 g fresh raspberries
14 -
1 tablespoon lemon juice
# Steps:
01 -
Put dates in water for at least an hour before using them.
02 -
Blend oats, almonds, and walnuts finely, then set aside.
03 -
In a blender, mix dates, coconut oil, and agave syrup. Add the ground nut-oat mixture and salt, and mix until you have a consistent dough.
04 -
Grease a tart pan, spread the dough evenly, and press it down firmly. Bake at 180°C for about 10-15 minutes, until lightly golden. Let it cool.
05 -
Simmer frozen raspberries briefly. Strain through a fine sieve to remove seeds.
06 -
Blend yogurt, coconut cream, lemon juice, and coconut sugar in a mixer. Stir in the smooth raspberry puree.
07 -
Whisk agar agar into milk or water with a spoonful of the yogurt mix in a pan. Bring to a boil, let it bubble for one minute, then fold it quickly into the remaining cream.
08 -
Pour the cream mixture into the tart shell. Chill it in the fridge overnight until it sets.
# Notes:
01 -
A 28 cm tart pan was used for this.
02 -
For a no-bake version, freeze the crust overnight to firm it up.
03 -
Keep an eye on the crust while baking so it doesn't get overly dark.