One of the first loves after getting on Instagram bandwagon last year is “The Tart”. I never tasted one in my life. But the beauty of small bites packed with fruity, chocolaty and tasty ingredients with a double spoiler of ‘crunchy’ crust and ‘soft’ filling took me by storm.
I like cookies – cookies with crunch on the outside and soft on the inside. Even soft breakfasts like a simple smoothies, oatmeal or quinoa has to be filled with crunchy seeds or nuts before I have my first bite. What I am trying to say is I like my food to have best of both worlds like crunchy & soft. So, the tarts seemed like good fitting to my own foody concept.
I got the tart pans back in December of 2019. I didn’t get a chance to use them until now. These petite pans will definitely make a lot of cute and single portions of the weekend desserts. Just the pans itself are so cute in my opinion.
There are so many variations of the tarts and I chose to make the simple one which is
- Plant based
- No bake
- fruit based – strawberry
- Uses nuts and dates
- Uses thickener like Agar-agar instead of animal based gelatin.
I used only 2 ingredients for the crust – Almond meal & Dates. You basically process almond meal and soft dates in the food processor to get paste like texture.
Tip: If the dates are not soft, leave them in warm water for 10-20 mins before. Remove the pit and use them.
The crust from the food processor will be sticky, use your hands or back of the tumbler or glass to press it FIRMLY into the tart pans. Make good space in the center for filling. Leave the crust in the fridge for at least 15 minutes.
And for the filling – strawberries, oat milk, maple syrup & agar agar.
Agar agar is a perfect substitute for traditional gelatin to get perfect texture of the semi-liquids. While this is my very first recipe using agar-agar, I am confident i would be using it lot more in coming ones.
Clean & cut fresh strawberries, add them to food processor along with oat milk and maple syrup. Transfer this mixture to the heavy bottomed saucepan. Cook on medium high for 5-10 mins. Add agar agar and mix thoroughly for 2 mins.
Remove it from heat and let cool. Once it comes to room temperature, carefully pour the filling into the tart. Refrigerate the tart for at least 4 hours until it is set. The tart is ready. You can either enjoy it as is or add more toppings.
This is more basic tart and it can be taken on many different levels with fruits, flavors, chocolates, nuts and more. Sky is the limit. Give it a try and let me know what you come with!!!!
Vegan Almond Strawberry Tart
Simple & Vegan Strawberry tart with no bake Almond-Date crust - enjoy those weekend desserts guilt free.
- 1/2 cup Almond Meal
- 2 Medjool dates (softened & pitted)
- 1/2 cup strawberries (cut into small pieces)
- 1/2 cup Oat Milk or any other plant based milk
- 2 tbsp Maple syrup
- 1/4 tsp Agar agar
- Crust – process almond meal and soft dates in the food processor to get paste like texture. Press this firmly into the tart pan using your fingers or back of a glass. No need to grease the pan with oil or anything.
- Leave the crust in the fridge while you work with filling.
- Filling – Add cut strawberries along with oat milk and maple syrup in food processor and make a paste out of this. Transfer this mixture to the heavy bottomed saucepan. Cook on medium high for 5-10 mins. Add agar agar and mix thoroughly for 2 mins.
- Turn off the heat and let it cool completely. Pour this carefully into the tart and return it to the fridge to set for another 4 hours.
- When its time to serve, carefully remove the tart from the sides and place on plate. You can either enjoy it as is or add more toppings like chocolate, fruits, nuts etc.
- If the dates are not soft, leave them in warm water for 10-20 mins before. Remove the pit and use them.
- Be very careful while lifting the tart from the pan. The tarts look strong but they are fragile and filling is soft.
- The tart can be enjoyed as is or more toppings like chocolate, fruit or nuts can be added.
Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.
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