This beautiful tart has a crisp oat and walnut base, spread with rich, creamy coconut milk and raw cacao ganache, topped with juicy raspberries.
150g rolled oats
70g (1/2 cup) buckwheat flour
50g solidified coconut oil
100g (1/4 cup) rice malt syrup
2 tsp water
1 tsp vanilla extract
Pinch of salt
125g fresh raspberries
1/2 pomegranate, seeds removed
Halved pistachio, to serve (optional)
2 x 270ml cans coconut milk
125g (1/3 cup) rice malt syrup
10g coconut oil
1/2 tsp vanilla bean paste
35g (1/3 cup) raw cacao powder, sifted
Preheat oven to 180C/160C fan-forced. Grease a 2.5cm-deep, 24cm (base measurement) fluted tart tin with removable base with coconut oil.
Process the oats, walnuts and buckwheat flour in a food processor until finely chopped. Add the coconut oil, rice malt syrup, water, vanilla and salt. Process until well combined and mixture comes togetherPress. firmly over the base and sides of the prepared pan. Bake for 20-22 minutesor until golden and firm. Set aside to cool completely.
Meanwhile, for the cacao ganache, place the coconut milk, syrup, coconut oil and vanilla in a heatproof bowl. Whisk in the cacao powder. Set over a saucepan of just simmering water (don’t let the bowl touch the water) over low heat. Cook, stirring often, for 30-35 minutes or until thickened. Remove from heat. Setaside for 10 minutes to cool slightly. Pour ganache over the prepared base. Set aside for 1 hour or until set.
Sprinkle with raspberries, pomegranate, pistachio and bougainvillea petals, if using.