Vibrant Coconut Tart with Chia-Cherry Compote and Date-Almond Pastry: A Decadent Vegan and Gluten-Free DelightFor the crust: 1 1/2 cups almond flour, 1/4 cup coconut sugar, 1/4 cup melted coconut oil, 1 tablespoon chia seeds, 1/4 teaspoon salt, 2 tablespoons date syrup, 1/4 cup chopped dates. For the jam: 1 cup fresh or frozen cherries, 2 tablespoons chia seeds, 2 tablespoons maple syrup, 1 tablespoon lemon juice, 1/4 teaspoon vanilla extract. For the tart filling: 1 can (14 oz) full-fat coconut milk, 3 large egg replacers, 2 tablespoons granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon vanilla extract.For the Base:For the Coconut Layer:For the Jam:Coconut tart with chia cherry jam and date almond crust – a decadent delight that’s also vegan and gluten-free.
The delectable coconut tart, a culinary masterpiece that’s as impressive to behold as it is a joy to devour, boasting an effortless simplicity in its preparation. A delightful dessert awaits, as a simplicity of date and almond crust gives way to the richness of creamy coconut layers, culminating in a sweet finish provided by homemade chia jam. This rich, multi-layered masterpiece combines indulgent flavors and textures into a single, show-stopping dessert.
Vibrant Coconut Tart with Chia-Cherry Compote and Date-Almond Pastry: A Decadent Vegan and Gluten-Free Delight
For the crust: 1 1/2 cups almond flour, 1/4 cup coconut sugar, 1/4 cup melted coconut oil, 1 tablespoon chia seeds, 1/4 teaspoon salt, 2 tablespoons date syrup, 1/4 cup chopped dates. For the jam: 1 cup fresh or frozen cherries, 2 tablespoons chia seeds, 2 tablespoons maple syrup, 1 tablespoon lemon juice, 1/4 teaspoon vanilla extract. For the tart filling: 1 can (14 oz) full-fat coconut milk, 3 large egg replacers, 2 tablespoons granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon vanilla extract.
For the Base:
- 1/2 cup pitted dates, rehydrated for at least 2 hours
- 1 cup almonds
For the Coconut Layer:
- 1 1/2 cups grated coconut
- One 15.5-ounce can of full-fat coconut milk.
- 1/4 cup coconut oil, melted
- 3 large tablespoons maple syrup
- 1 lime, juiced
For the Jam:
- 1/3 cup cherries
- 2 tablespoons maple syrup
- 1/3 cup chia seeds
- Pistachios, for garnish
Coconut tart with chia cherry jam and date almond crust – a decadent delight that’s also vegan and gluten-free.
- Process the almonds in a food processor until they are extremely finely shredded.
- The events have been scheduled: 15th to 20th September.
- Carefully line a pie dish with parchment paper, then gently press the date-almond mixture into the dish to ensure even coverage throughout.
- As you complete the cake’s first layer, carefully transfer the dish to the freezer to chill before proceeding with the coconut topping.
- Combine all the components of the coconut layer in a blender until they form a uniform paste.
- Reorganize the ingredients on the baking sheet to optimize storage space, then carefully place the frozen dish back into its original container for long-term preservation.
- Combine all the ingredients in a food processor and process until they’re thoroughly incorporated.
- Store the jam in the refrigerator for 15 minutes to allow it to thicken sufficiently before spreading it evenly over the coconut layer.
- Top your dish with a sprinkle of chopped pistachios for added crunch and flavor before presenting it to your guests.
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