Tahini nut tart

Serves: 8-10

Takes: approximately 50-60 minutes

tart

What you need:

INGREDIENTS FOR THE CRUST:

•   2 flax eggs (or normal eggs for a non-vegan alternative)

•   2 cups oat flour

•   1/2 cup Meridian maple syrup

•   1 tsp cinnamon

•   1 tsp ground ginger

•   1/2 tsp nutmeg

•   2 tsp Meridian light tahini

•   3/4 cup water

INGREDIENTS FOR THE FILLING:

•   1 tbsp coconut oil

•   6 tbsp coconut sugar

•   2 handfuls of walnuts

•   2 handfuls of pecans

•   2 handfuls of almond flakes

•   1 tsp Meridian light tahini

 

What you do:

1  Begin by pre-heating the oven to 180°C, 350°F or gas mark 4.

2 Prepare the flax egg by combining two tbsp of ground flaxseed with 6 tbsp of cold water, stir and leave aside to set. 

3 Bring a small pan to a medium heat and melt the coconut oil, add the coconut sugar and water and let the sugar caramelise, add all the nuts, cinnamon and tahini and let it simmer on low heat while you prepare the crust.

4 Using a large bowl, sieve the oat flour and coconut sugar; add the nutmeg, ginger, and cinnamon and stir.

5 Add the maple syrup, water, flax-egg, tahini, and coconut oil and mix together to form the dough.

6 Grease the tart tin with some coconut oil and transfer the dough and using a spatula spread the dough evenly. 

7  Add the caramelised filling on top of the tart and spread evenly.

8 Bake in the oven for 25 minutes.

Serve with your favourite ice-cream, natural yogurt or drizzle it with tahini

The Healthy Beard is a Vegan blogger specialising in creating delicious recipes for all to enjoy! 

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