Rosemary-infused Pomegranate Grapefruit Jelly Tart with a Dairy-Free shortbread Crust
INGREDIENTS:
Crust:
1 1/2 cup of gluten free flour
1/3 cup of raw cane sugar
100 gram cold coconut spread
1 tsp pure vanilla extract
Pinch of pink salt
Filling:
1 cup grapefruit juice
1/2 cup pomegranate juice
1 sprig fresh rosemary
1/2 tsp agar agar powder
2 tbsp cornstarch
1/3 cup maple syrup
Method:
To make the crust
Place all ingredients in a food processor, pulse to combined well.
Press dough to bottom and sides of the tart pan, place it in the fridge for 15 minutes. Pierce the bottom of the tart with a fork before baking.
Bake it at preheated oven (180 degrees Celsius) for 20 minutes or until the edges turn to a nice golden brown shades.
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To make the filling
Add juices, rosemary, agar agar and cornstarch in a small saucepan over medium low heat. Let mixture simmer for 4-5 minutes, until agar agar has completely dissolved and the mixture has become slightly thickened. Make sure to stir constantly.
Then stir in the maple syrup.
Pour mixture over cooled tart shell. Then place the tart in the fridge to set for couple of hours.
