Vegan White Chocolate Tart with Blue Spirulina

This Vegan White Chocolate Tart with Blue Spirulina tart has a gluten-free crisp coconut shortbread crust and a creamy white chocolate filling. It’s easy to make and gets a wonderful blue colour from all natural blue spirulina.

INGREDIENTS NEEDED TO MAKE THIS Vegan White Chocolate Tart with Blue Spirulina TART: 

TART CRUST:

• Coconut oil, I use organic and just melt it for a few seconds in the microwave
• Maple syrup, or you can use another liquid sweetener of choice
• Almond milk, my favorite milk to bake with! But feel free to use any kind of milk you have available
• Almond flour, almond meal can also be used for a little courser texture
• Gluten free all purpose flour, use your favorit brand. I use one made for pastries
• Dried, shredded coconut, also called desiccated coconut, I use unsweetened and a really fine texture. You can also bliss it really quick in a food processor for a fine texture.
• Pinch of salt, I use sea salt

FILLING:

• Coconut milk, full fat from a can.
• Almond milk, my favorite milk to bake with! But feel free to use any kind of milk you have available
• Vegan white chocolate, use a good quality chocolate. For non vegan, you can use regular good quality white chocolate.
• Maple syrup or liquid sweetener of choice. Make sure to taste before adding any sweetener, some white chocolates can be really sweet. 
• Blue spirulina powder or food color for the wonderful color, this is optional but I highly recommend it!
• Agar agar powder, it is important that you use powder and not flakes then it won’t set because you need a lot more 
• Vanilla paste, I buy a small jar of this and keep it in the fridge. I prefer this flavour and the real freaks of vanilla bean seeds. You can substitute for vanilla bean powder or vanilla extract.
• Fresh berries for serving. Now this is optional but oh so good so I highly recommend it!

IF YOU LIKE THIS Vegan White Chocolate Tart with Blue Spirulina, HERE ARE SOME MORE Tart RECIPES FOR YOU: 

Double Chocolate Matcha Tart (Vegan and Gluten-free)

Chocolate Granola Breakfast Tarts

Snickers Tart (Vegan and Gluten-free)

Cherry Almond Crumble Tart

Vegan Chocolate Strawberry Tart

Lemon Tart (vegan and gluten free)

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Happy cooking!

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Vegan White Chocolate Tart with Blue Spirulina

This Vegan White Chocolate Tart with Blue Spirulina tart has a gluten-free crisp coconut shortbread crust and a creamy white chocolate filling. It's easy to make and gets a wonderful blue colour from all natural blue spirulina.

Ingredients

Tart crust

• 2 tablespoon coconut oil melted
• 4 tablespoon maple syrup or other liquid sweeter
• 2 tablespoon almond milk
• 1 cup almond flour
• 1 cups gluten free all purpose flour
• ½ cup dried coconut
• pinch of salt

Filling

• 1 can 400 ml coconut milk
• 1 ½ cup almond milk
• 250 g vegan white chocolate finely chopped
• 1-5 tablespoon maple syrup or liquid sweetener of choice if needed
• 1 tablespoon blue spirulina powder or food color
• 1 ½ teaspoon agar agar powder
• 1 teaspoon vanilla paste
• fresh berries for serving

Instructions

1. Start by preheating the oven to 180C (350F)

   Brush a little coconut oil in 20cm (8inch) tart pan with removable bottom.

2. Tart crust
3. Mix the wet ingredients together for the in a mixing bowl. Then add the dry ingredients and mix until a dough forms. Press to an even layer in the prepared tart pan, I like to use the back of a measuring cup. Bake for 10-15 minutes until it starts turning golden brown.

Filling

1. Heat the coconut milk and almond milk in a pan over medium high heat, while stirring, until it starts to simmer.

2. In a small bowl, add the blue spirulina powder and agar agar. Add a litte for the warm milk, a tablespoon at a time and stir well until no more lumps remain. Pour the agar agar mixture into the milk and stir constantly while it simmers for about 3 minutes.

3. Take the pan off the heat and add the chopped white chocolate and vanilla paste. Stir until the chocolate is melted and smooth. Taste and depending on the sweetness of your white chocolate, add maple syrup if desired.

4. Let the filling cool slightly, for about 5 minutes. Pour the filling though a fine mesh sieve into the prepared crust. Tap it gently on the counter a few times to remove air bubbles. Place in the refrigerator for at least 4 hours or preferably over night to firm up.

5. Top the tart with fresh berries for serving.

   Keep leftovers in the refrigerator for up to 4 days.

   Enjoy!