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Vegan White Chocolate Tart with Blue Spirulina
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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!