This vegan tart is really as good as the classic dairy-based counterpart.
The coconut cream, flavored with vanilla, tastes so nice yet so fresh and light!
A must-try desert for your summer’s parties and cravings!

- DifficultyEasy
- CostCheap
- Preparation time15 Minutes
- Rest time3 Hours
- Servingserves 6 people
- Cooking methodNo cooking
- CuisineInternational
Ingredients
For the base
- 400 gdry biscuits
- 250 gmargarine ( Non-hydrogenated and organic)
- 1 teaspoonground cinnamon
For the cream
- 400 mlcoconut milk (full fat)
- 125 gicing sugar
- 1 teaspoonguar gum (powder)
- 1vanilla bean
For the topping
- 6 gagar agar
- 1 spoonsugar
- q.s.fresh seasonal fruit
Preparation
For the base
– put the biscuits into a food processor and reduce them to dust, then move them into a large bowl;
– add the ground cinnamon and mix well;
– melt the margarine over a bain-marie, then pour it onto the crushed biscuits;
– mix well till you get a moist “dough”;
– grease a 22cm diameter baking tray and fold it with the thus obtained dough;
– put it in the freezer for about 30 minutes;
– remove the tray from the freezer, then remove the biscuits base from the tray too;
– put the base onto a serving tray or plate and keep refrigerated while you prepare the cream;
For the cream
– pour the coconut milk onto a large bowl;
– sift the icing sugar onto the milk and start and start to whisk in order to avoid formation of lumps;
– do the same with the guar gum;
– pour everything onto a saucepan;
– put the saucepan onto the stove on medium fire;
– stir well till the milk reaches boiling
– stir well till the milk thickens, then remove the saucepan from the stove;
For the topping
– pour 250 ml water onto a pan;
– add the agar agar and mix well;
– add the sugar and mix well;
– put the pan on the stove and cook on a medium fire;
– as soon as it starts to boil, remove the pan from the stove and allow the jelly to reach room temperature;
– wash well the fruit and slice it finely;
To assemble the tart
– pour the coconut cream onto the base;
– top it with the sliced fruit;
– cover the top with the jelly;
– keep refrigerated for at least 2 hours before serving;