Granola & Raspberry Panna Cotta Tart
Vegan Granola & Raspberry Panna Cotta Tart
The perfect way to welcome the Spring, with this colorful and fresh dessert.
With the beginning of the Spring season, tart start to crave more refreshing, colorful and still nutritious dishes. And when the craving for a pops up, you can give yourself a treat with this Granola & Raspberry Panna Cotta Tart. With a crunchy base, a creamy interior and a slightly sour glaze, this is a perfect option for your dessert or even an afternoon snack. And the best part, it is healthy and vegan friendly!
Preparation Time: 30 minutes
Fridge Time: 1 hour (at least)
Servings: 2 servings
Ingredients
Base:
1 cup oat flour
1 cup almond flour
1 tsp cinnamon
1 tsp vanilla
1/2 cup coconut oil, melted
1/2 cup agave syrup
Panna Cotta:
300gr frozen raspberries
200ml coconut mil (or any other vegetable milk)
1 tbsp vanilla
1 tbsp sugar or agave
1 tsp agar powder
Glaze:
100ml raspberry juice
1 tsp cornstarch
1 tsp sugar or agave
Preparation:
Start by pre-heating the oven up to 180º
On a blender mix the base ingredients, and mix it until you get a nice and wet mixture.
Pour about 1/4 cup of the mixture on a greased small tart tins and press it well.
Bake it for about 15 minutes or until it’s nice and golden.
For the panna cotta, start by pouring the raspberries into a small pan and let it heat. Once they are soft, mash them. Then press ir through a sieve and collect the juice.
Now, whisk the coconut milk and the agar powder in a heated pan, and add half of the raspberry juice, vanilla and sugar.
Let it cool down and pour into the tarts.
For the glaze, use the other half of the juice, 1/4 of water, sugar and the cornstarch and mix it. Keep mixing until it starts to thicken up. Set aside and let it cool down.
Finally, pour the glaze over the panna cotta and decorate the tarts with some fresh fruits and mint. Let it sit in the fridge at least 1 hour.
