This was actually the first tart I made which involved baking. It’s super simple because only the base needs baking, to get that amazingly deeper flavour of the roasted nuts and oats, creating a better crunch and crumble . It’s a total dream come true! It’s a shame it never lasts too long in my household, so I’d recommend doubling the batch for extras!
INGREDIENTS: For the base:
1 cup almonds
1/2 cup dates
1/3 cup oats
2 Tbs dessicated coconut
1.5 Tbs coconut oil
Preheat oven to 170c
Blend all ingredients together
Press mixture into a 20cm tart casing until compact and bake in oven for 10-15 minutes until it has browned a little and puffed out slightly.
Allow to cool whilst you make the filling.
INGREDIENTS: For the Chai Filling
1.5 Tbs chai blend
1 cup cashews
1/2 cup maple syrup (or more/less to taste)
3/4 cup coconut milk
1/2 cup coconut cream (optional, makes it more creamy!)
2 tsp agar agar mixed into 2 tbs water.
Soak the cashews in boiling water for 30 mins
Strain, then blend the cashews with the maple syrup
Place the chai and coconut milk on the stove and brew for 5-6 minutes, stirring occasionally until infused.
Strain any bits out pour into the cashew mixture + blend until smooth and place the whole mixture back on the stove and stir in the coconut cream and agar agar mixture.
Heat for 2-3 mins until mixture starts to boil + thicken and pour the mixture into the tart casing + leave in the fridge for at least 1 hour to set