Orange Elderberry Tart Recipe
Looking for something deliciously different this holiday season? Look no further. This Orange Elderberry Tart features Uncle Matt’s Ultimate Immune Juice as part of the creamy elderberry orange filling. A true showstopper, this divine dessert will be the hit of your next gathering!
Ingredients:
Crust:
- 1 cup (112 grams) finely ground organic almond flour
- 1 cup (90 grams) organic oat flour
- ¼ teaspoon (1.5 grams) salt
- ¼ cup (60 ml) organic maple syrup/agave
- 2 Tablespoons (28 grams) melted organic coconut oil
Elderberry Orange Filling:
- 1 ½ cups (355 ml) Uncle Matt’s Organic Ultimate Immune Juice
- ½ cup (120 grams) organic coconut cream (the thick white cream, NOT coconut milk)
- ¼ cup (60 ml) organic maple syrup/agave
- 1 Tablespoon (8 grams) organic cornstarch
- 2 teaspoons (6 grams) agar-agar powder
Instructions:
- Preheat the oven to 350F and make the tart crust.
- To make the crust, add the almond flour, oat flour, and salt to a mixing bowl. Then, use a whisk to sift together until well combined.
- Next, add the maple syrup and melted coconut oil to the mixing bowl. Then, mix everything together until you have a firm dough. The dough should not be sticky, but it should hold together. If the dough is too crumbly, add 1-2 teaspoons more of melted coconut oil until the dough holds together.
- Add the dough to a 9-inch non-stick tart pan (preferably a tart pan with a removable bottom for easy release).
- Use your hands or a measuring cup to evenly press the dough into the tart pan making sure to press it up the sides as well. Before baking, pierce/prick the bottom of the tart with a fork so it doesn’t puff while baking.
- Add the pan to the oven and bake for 12-15 minutes until slightly browned and cooked through. You can also add the crust to the freezer for about 1 hour for a no-bake option.
- Once the tart shell is done baking, remove it from the oven and set it aside. Then, make the filling.
- To make the filling, start by adding Uncle Matt’s Organic Ultimate Immunity Juice, the coconut cream, and the maple syrup to a saucepan. Whisk together until no clumps of the coconut cream remain.
- Next, add in the cornstarch and agar agar powder. Whisk together until the powders completely dissolve. Then, turn on the heat.
- Bring the mixture to a boil, then reduce to a simmer and cook for an additional 2-3 minutes until the mixture starts to thicken. Make sure to whisk continuously while it is heating up so no clumps form.
- Pour the elderberry orange filling into the cooked tart shell. Then, carefully transfer to the fridge and cool for 3 hours (or overnight) until the filling has set.
- Before serving, add on any desired fresh toppings including fresh orange slices, sugared cranberries, pomegranate seeds, and coconut whipped cream.
- Once garnished, slice, serve, and enjoy!
Recipe by: Megan Horowitch
