Cantaloupe & apricot no bake vegan tart

Ingredients

For the crust

• 150 g of whole oat flakes
• 40 g of raw pecan nuts
• 40 g of raw almonds
• 50 g of golden flax seeds
• 120 g of dried apricots
• 4 tbsp of coconut oil

For the filling

• 1 ripe Cantaloupe melon
• 4 ripe apricots
• 100 g of raw cashews
• 3.5 g of agar-agar powder
• Water
• Optional: 1 carrot
• Edible flowers

How to prepare this Cantaloupe and apricot no bake vegan tart?

The day before

Put the cashews in soaking in cold water, cover them and leave them in the fridge.

The same day

     For the crust

Grease a 24 cm/diameter & 3.5 cm height pastry ring (or tart tin with a removable bottom) with coconut oil. In a food processor combine oats, pecan nuts, almonds and flaxseeds and process until coarsely ground. Add dried apricots and coconut oil and pulse until mixture looks like wet sand. You can add more coconut oil if the mixture is too wet. You can also add dates instead of dried apricots, or mix both!

Place the pastry ring on top of a non-stick plate and pour the sandy mixture in the center. Evenly press the mixture into the bottom and sides with your fingers without leaving any gap in order to unmold it easlily at a later stage. Place in the freezer to set at least 2 hours. You can even prepare the crust the day before.

For the filling

Soak cashews.
Add pealed and unseeded Cantaloupe and apricots into a food processor and puree until smooth.
Mix 10 ml of this puree with 30 ml of water, pour this mixture into a saucepan and place on the stove on medium-high heat. When it’s hot, add agar-agar and allow to boil stirring constantly for approximately 30 seconds.

Add the agar-agar mixture to the Cantaloupe/apricots puree inside the food processor, add soaked cashews and pulse until you get a smooth texture, not too thick. You may add more water if needed.

You can also add a cooked carrot or some cooked pumpkin to the Cantaloupe mixture to get a shinier color, although it will alter the taste.

Strain the filling over the crust and refrigerate at least 3 hours or overnight to set.

Decorate with edible flowers and serve cold, for example with watermelon sorbet!