This beautiful tart has a crisp oat and walnut base, spread with rich, creamy coconut milk and raw cacao ganache, topped with juicy raspberries.
Ingredients
- 150g rolled oats
- 100g walnuts
- 70g (1/2 cup) buckwheat flour
- 50g solidified coconut oil
- 100g (1/4 cup) rice malt syrup
- 2 teaspoons water
- 1 teaspoon vanilla extract
- Pinch of salt
- 125g fresh raspberries
- 1/2 pomegranate, seeds removed
- Halved pistachio, to serve (optional)
Cacao ganache
- 2 x 270ml cans coconut milk
- 125g (1/3 cup) rice malt syrup
- 10g coconut oil
- 1/2 teaspoon vanilla bean paste
- 35g (1/3 cup) raw cacao powder, sifted
Equipment
- Unsprayed bougainvillea petals, to serve (optional)
Method
- Step 1Preheat oven to 180C/160C fan-forced. Grease a 2.5cm-deep, 24cm (base measurement) fluted tart tin with removable base with coconut oil.
- Step 2Process the oats, walnuts and buckwheat flour in a food processor until finely chopped. Add the coconut oil, rice malt syrup, water, vanilla and salt. Process until well combined and mixture comes together.Press firmly over the base and sides of the prepared pan. Bake for 20-22 minutesor until golden and firm. Set aside to cool completely.
- Step 3Meanwhile, for the cacao ganache, place the coconut milk, syrup, coconut oil and vanilla in a heatproof bowl. Whisk in the cacao powder. Set over a saucepan of just simmering water (don’t let the bowl touch the water) over low heat. Cook, stirring often, for 30-35 minutes or until thickened. Remove from heat. Setaside for 10 minutes to cool slightly. Pour ganache over the prepared base. Set aside for 1 hour or until set.
- Step 4Sprinkle with raspberries, pomegranate, pistachio and bougainvillea petals, if using.
- High fibre
- Lower gi
Nutrition
1204 kj
Energy
20g
Fat Total
12g
Saturated Fat
4g
Fibre
4g
Protein
23g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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