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Vegan Mermaid Tart

Recipe:

COCONUT RASPBERRY TART / tart mold 18 cm - 8 servings /

 Bottom

  • 155 g of oat flour (or flakes ground into flour)
  • 60 g of maple syrup
  • 4 tablespoons of coconut oil ✨ pinch of salt .
  • Mix all ingredients and knead the dough, use it to cover the bottom and sides of the tart mold, pierce the bottom with a fork, bake for 10 minutes at 180 degrees, or until the dough is golden brown.
  • Take it out and cool it down.

Raspberry Jam / Jelly: 

  • 250 g raspberries (fresh or frozen) 
  • 60 ml of water
  • 40 g of maple syrup 
  • 1-1.5 teaspoons Agar agar Pour water in a pot and bring to a boil, when it starts to boil, cook over medium heat until the raspberries fall apart and the water evaporates.
  • Then add the maple syrup and agar, and heat for a moment more until the agar dissolves. Pour the jam on the brittle bottom, cool in the refrigerator to a concentration. .

Coconut Blue Layer:

  • 300 g of coconut milk
  • 33 g of white chocolate (vegan)
  • 1 teaspoon Agar agar
  • Blue Spirulina - a natural blue dye from @theorganiclabs. Heat the milk in a pot, and when it is hot, add the chopped chocolate.
  • When it is dissolved and merged, add the agar and heat for a moment until the agar is dissolved. Pour over the raspberry layer, put in the fridge until solid. After the concentration of decorations as desired: e.g. mermaid tails and snowflakes made of sugar mass, fruit, edible glitter.

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