My Sub-Lime Blue-tiful Tart

Blue-tiful Tart

Feeling blue?

Sometimes the clear blue skies outside taunt me. I’m sure that this is not how any of us planned our upcoming summer holidays. Sigh!

Artists express their feelings on canvas or by venting out on paper. As a budding baker, I poured my heart out in the kitchen. That led to this very blue-tiful creation that was dubbed a terrific treat by Ronnie.

What’s inside the delectable dessert?

My tasty tart is brimming with the goodness of dried fruits, creamy coconuts, and sweet maple syrup. I sprinkled some spirulina to give it a striking color. The fresh fruity topping ties the dessert together with a sweet-zesty twist.

What to Expect?

  • A vegan tart
  • Foolproof recipe
  • No dairy
  • Gluten-free ingredients
  • Zero refined sugar

Top Baking Tips for Homemade Blood Orange Tart

Prepare to refine your baking skills by mastering the art of baking tarts. I strive to create recipes that balance health, taste, and aesthetics. That often requires extra effort and more research.

However, the end results are highly gratifying and oh-so-delicious.

If you’re up for the challenge, use my baking tips to amaze and astound your friends and family.

Here is what you need to do:

  • Precision Gets the Job Done

Use a kitchen weighing scale and correctly calibrated measuring utensils for accuracy. Maintaining the right ratios means lesser accidents and better textures. When it comes to flavors, do your best to follow my instructions unless there is room for adjustment.

  • Experience the Magic of Coco-Nutty Goodness

Traditional tarts are dipped in saturated cooking oils and additives to get the right texture. I avoid these unhealthy practices by seeking help from nature. Switching to coconut oil has made all the difference for me and my healthy tart. Splashing some into my mixture makes the crust flaky and less crumbly.

It also allows it to hold its shape longer.

  • Mastering the Crust

Tread carefully when you handle a freshly baked crust. These beauties will collapse if you rush through the process. I prefer letting my crust cool in the tart tin before shifting it to a wire rack. You can pop it in the fridge as a precautionary measure to ensure it binds before you pour the filling.

  • The Benefits of Agar-Agar Powder

If you’re looking for a vegan baking companion for tart fillings, look no further. Agar-agar powder gives your tart center a luminous, jelly-like texture without the aid of artificial additives.

Also, it does not have a lingering aftertaste like other substitutes. That is a bonus worth investing in for tart lovers everywhere.

Nevertheless, agar-agar powder demands attention. If you turn your back before it dissolves, the mixture can become a bubbly mess.

Now that you know my baking secrets let’s bake!

Healthy Hacks for Homemade Blue-tiful Tart

Looking for ways to adjust the nutritional value and flavor profile? Let me lead the way with a few healthy substitutes that make this tasty treaty match your diet plan.

Here are a few things that work:  

  • Alternatives for Nut Allergy: Use gluten-free all-purpose flour and whole wheat flour, with a 1:1 ratio instead of oat and almond flour.
  • Substitutes for SugarI prefer natural sweeteners like maple syrup and raw honey instead of refined sugar. They satisfy my sweet tooth without compromising my health. Adding to this is an adjusted quantity of cane sugar that adds a subtle sweetness to your desserts.
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Blue-tiful Tart

My Sub-Lime Blue-tiful Tart

Each slice of this exciting tart is a burst of sunshine and happiness. It’s the perfect way to celebrate the clear blue skies even though we’re at home.

  • Author:
  • Joyce Mrad

Scale

Ingredients

Crust:

  • 1 1/4 cup GF flour
  • 1/2 cup almond flour
  • 12 tbsp. pure maple syrup
  • 5 tbsp. coconut oil
  • 1/2 tsp vanilla extract
  • A pinch of salt

Filling:

  • ¾ cup cashews, soaked in water overnight
  • ¾ cup coconut cream
  • 3 tbsp. maple syrup
  • 1 tbsp. blue spirulina powder
  • 1/2 tsp agar powder

Instructions

Crust:

  1. Preheat oven to 180ºC.
  2. Grease the tart tin with vegetable oil. Set aside.
  3. Chuck all the ingredients in a food processor. Then pulse to get a moist moldable mixture.
  4. Shift mixture to the tart tin and press the crust firmly into the bottom and sides.
  5. Pop it in the oven to bake (15 mins or until it’s golden).
  6. Let it cool on a wire rack.

Filling:

  1. Drain the cashews and chuck them in a high-powered blender. Add 1/2 of the coconut cream, along with everything except agar.
  2. Whizz until you reach a silky smooth texture and set aside.
  3. Add the rest of the coconut cream and agar powder to a small saucepan. Bring to boil while stirring it.
  4. Transfer it to the blender and pulse until the ingredients are combined.
  5. Pour your filling into the crust.
  6. Pop pan back into the fridge to set. (min 30 mins)

Top your stunning tart with fresh fruits and edible flowers while serving.

Dig in!


Notes

You can adjust the quantity depending on the mold. I doubled mine for this recipe.

Do track #joyfulhomecooking on Instagram to get the latest updates on my joyful food journey. Also, remember to rate my recipes when you give it a go.

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