Elderflower Tart with Hazelnut Crust
Jump to Recipe Print RecipeNo-bake tart with crispy hazelnut crust
and a refreshing elderflower filling !
Simple vegan tart for the summer !
Why you should make this recipe:
- you don’t need an oven to make the tart
- simple and fast preparation
- refreshing and fruity
- vegan
- perfect as a light tart for the warm days
- if you like elderflower syrup, you’ll love this cake!
Use fresh elderflower for the tart. I made a short walk and found countless elderflower bushes with fresh and aromatic flowers! The aroma of the flowers is best if you pick them, when the sun is shining!
What you need to make the recipe:
- tart pan: in order to make the tart nice and beautiful, you definitely need a tart pan. I suggest you to use one that has a removable bottom. I have had already a bad experience of making a tart, but then not being able to separate it from the pan without destroying/breaking it. That’s why I got myself a new tart pan, where you can lift the bottom to remove the tart from the pan much easier and safer! It saves you a lot of nerves!
- strong blender: to make the hazelnut – oatmeal crust, you need a strong blender that mixes all the ingredients into a dough. This dough does not have to be baked in the oven and it becomes super crispy and delicious!
- fine sieve: for the fruity tart, the filling is flavoured with elderflower by letting the flowers soak in the filling. To remove the flowers completely and to keep only the strong taste of the flowers in the filling, you have to put the filling through a fine sieve.
- kitchen spatula: a must-have that is also very helpful in this recipe. The best way to use a spatula is to fold in, stir and scratch all the leftovers out of the bowl!
If you are interested in any of these products, I have linked them for you below. They are versatile and absolute must-haves for a kitchen. The images are affiliate links that bring you to the product. Through these links you can make a purchase and support me at the same time, so that I can create more recipes (for you, however, the products are NOT MORE EXPENSIVE!).
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Elderflower tart with hazelnut crust
Equipment
- tart pan with removable bottom (linked in the picture above)
- strong blender (linked in the picture above)
- fine sieve (linked in the picture above)
- kitchen spatula (linked in the picture above)
Ingredients
Hazelnut crust
- 250 g rolled oats (my favorite is linked above)
- 100 g hazelnuts
- 100 g rice syrup or agave sirup
- 110 g coconut oil
Elderflower filling
- 400 g coconut milk from the can
- 400 ml vegan milk whatever taste you like
- juice of 1 lemon
- 75 g Zucker
- 25 to 30 elderflowers
- 1½ tsp agar agar
Instructions
- For the crust, crush the rolled oats and hazelnuts in a strong blender until small crumbs are formed. Then stir in the rice syrup and the melted coconut oil to make a sticky dough.
- Pour the no-bake dough into the greased tart pan with removable bottom and press the mixture evenly into the form and on the sides with a spoon. Put it in the fridge.
- Heat the coconut milk from the can, the vegan milk, the lemon juice and the sugar in a pot and let it boil once. Remove the pot from the heat and add the 25 – 30 fresh elderflowers. Leave the filling with elderflowers stand for about 20 minutes (like that, the filling gets the fruity taste of the flowers). Then sift out all the remains of the flowers with a fine sieve.
- Let the filling boil for another 2 minutes while adding the agar agar. Allow to cool a little, then put the filling into the tart pan with a kitchen spatula and leave to cool in the fridge for at least 3 hours.
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