Vegan Persimmon Tart
A walnut and oat crust filled with ripe persimmons, cream and cinnamon.
Equipment
- Tart Pan
Ingredients
Crust
- 2½ cups rolled oats
- 1 cup walnuts
- ½ tsp salt
- ¼ cup maple syrup
- 3 tbsp melted butter
Filling
- 3 ripe persimmons, peeled
- 1 cup coconut milk
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp agar powder
Garnish
- 1 persimmon
- 8 cranberries, halved
- fresh thyme
- cinnamon
Instructions
Make the Crust
- Combine rolled oats and walnuts in a food processor and blend until smooth. Be careful not to over-blend or the oils from the walnuts will release.
- Add the salt, maple syrup and butter and blend until a sticky dough forms.
- Firmly press the mixture into a tart pan.
Make the Filling
- Cut and peel the persimmons.
- Add the persimmons to a saucepan with brown sugar, agar, cinnamon and coconut milk.
- Whisk the mixture until it reaches a boil, and then remove the pan from the heat.
- Quickly blend the mixture with an immersion blender until it reaches a smooth consistency.
Fill and Chill
- Allow the filling to cool for a couple moments and then slowly pour it into the tart crust.
- Let the tart sit on at room temperature until it settle. Once you can move it without any jiggle, transfer it to the refrigerator or freezer for at least 2 hours to finishing firming up.
- Garnish however you'd like and enjoy!