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Summer Fruit Tart

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This is feeding: 8 people
Author: Bo @bos.kitchen

Ingredients

Crust

  • 1 1/2 cups Gluten Free Oats
  • 1/2 cup Pecans
  • 2 tbsp Ground Flaxseed
  • 1 cup Medjool Dates pitted
  • 3 tbsp Maple Syrup
  • 3 tbsp Coconut Oil melted

Filling

  • 1 Mango peeled and sliced
  • 2 Nectarines
  • 3 Apricots
  • 1/4 cup Orange Juice
  • 1 Lemon juiced
  • 3 tbsp Maple Syrup
  • 1 can Coconut Milk
  • 2 tsp Agar Agar
  • 1 tbsp Arrowroot Powder

Instructions

  • Prepare crust by blending oats, pecan and flaxseed in a food processor until crumbly. Add in dates, syrup and coconut oil and blend until it combined, it should stick together easily between your fingers. Press into tart tin and set aside in the fridge.
  • Prepare filling by adding mango, nectarines, apricots, orange and lemon juice to a blender and process until smooth. Press the pulp through a sieve into a small saucepan. 
  • Add maple syrup, coconut milk, agar agar and arrowroot to the pan, stirring well and bringing to a gentle simmer for 5 minutes. Stir thoroughly until smooth and cook for a further 3 minutes. Pour into tart shell and chill for at least 2 hrs.
  • Top with fresh fruits and mint.

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