This raw vegan berry tart recipe features a decadent walnut-pistachio crust. In addition to being vegan, this recipe is also gluten-free.
It’s been quite a few years since I have used agar powder in my cooking. I first tried it a couple of times more than six years ago. This was when I was attempting to make vegan cheese. Right then and there, I decided I would avoid using it. I simply could not tell if what I was doing was working. And I could not gauge how much the cheese would harden once it was cool. I hated the texture both times I used it. And I decided I didn’t need it in my life. Especially since it was so expensive as well. Recently, however, I’ve noticed quite a few vegan desserts calling for agar powder. The filling always looks so perfectly sturdy and professional. I was drawn to the idea because it means you can mix up the ingredients a bit. And you don’t have to rely on cashews or coconut cream/cacao powder for firmness.
Lately, I love mixing up the nuts and seeds I add to my desserts. Especially in the base. It’s such an easy way to add extra nutrition. And it’s an easy way to eat nuts and seeds that I don’t eat on a regular basis. For this recipe, I wanted to use a few different nuts and seeds because unlike many of my desserts, there are no nuts in the filling. The idea for the filling was to use the agar to help the silken tofu mixture solidify and harden a little like jelly. I used a long tart for this recipe. But you can easily adapt it to a standard round tart tin if you do not have a long tart. Enjoy.
Ingredients
- BASE:
- 2½ cups walnuts
- ½ cup shelled pistachios
- ½ cup hemp seeds
- 2 cups pitted dates
- 1 TBSP water (if needed)
- FILLING:
- about ten strawberries, hulled
- 2 packets organic silken tofu (300g packet size)
- 4 TBSP maple syrup
- juice one lemon
- 2 tsp vanilla extract
- 1 tsp agar agar powder
- TOPPINGS:
- sliced strawberries and raspberries or toppings of choice
Instructions
- For the base: break down the walnuts, pistachios and hemp seeds into a food processor until they form a coarse crumb. Add in the dates and process again until sticky. Add water one TBSP at a time if the mixture is too dry.
- Press mixture evenly into the base and sides of a lightly greased long tart (or round tart) and set aside.
- For the filling, add all the ingredients into a high-speed blender and blend until smooth.
- Transfer mixture to a saucepan and whisk on low heat until it thickens slightly. about two to three minutes.
- Pour mixture over the base. and even out with a spatula.
- Place in the fridge to set for three to four hours or longer. The filling should resemble a firm custard.
- Once firm, decorate with sliced strawberries and serve.
If you loved this vegan berry tart recipe, try making these vegan caramel tarts with pecan butter and chocolate sauce drizzle. For more delectable vegan desserts, you can also try these no-bake coconut and chocolate bounty slices. These recipes are sure to satisfy any sweet tooth.
This recipe was republished with permission from Hazel and Cacao.
