Elderflower tart with hazelnut crust
No-bake tart with crispy hazelnut crustand a refreshing elderflower filling! Simple vegan tart for the summer!
Servings: 1 tart pan, diameter 28cm
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.