I know this tart might seem intimidating, but it really is quite simple. All it is is throwing all of the crust ingredients in a food processor-done. Throw all of the filling ingredients in a pot-done. Alright, there are a few more steps but I don’t want any of you to be scared away by this! It’s a gorgeous tart and you can really get creative with the topping design!
If the crust is too crumbly to come together, add a tablespoon of coconut oil to the food processor to help it bind. I like to think of this as a really chunky almond butter- you really are making homemade almond butter but just not blending it as much. The oils from the almonds naturally make a sticky consistency when you process them, you just need to be patient.
The colour of this filling is absolutely gorgeous and it is completely natural! In fact, the filling deepens to an even more stunning, dark purple after it fully sets in the fridge. It creates a beautiful canvas for your fruits and other toppings.
Agar Agar is a thickening agent that comes from seaweed and algae. In order for the thickening agent to be released, the mixture must come to a boil. This is unlike gelatin, as gelatin cannot be heated too much or it will denature. Gelatin is also not vegan, so it is not an option for this recipe. The filling also contains cornstarch which aids the agar agar in the thickening.
For the photo I only decorated one part of the outside edge. When I plate this, I will cut slices and individually add more fruits, coconut and seeds to each. The fruits add a textural element to this tart and really add a freshness it needs!
This is really a stunning dessert that I am so proud of.
Ingredients For the Crust: For the Filling: For decoration: Process
Vegan Blueberry Earl Grey Tart
For the Crust:
For the Filling: