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My Berry Forest

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April 4, 2020 By Tiinatuuli 2 Comments

EASTER TART x 2

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Easter tart x 2Sponsored by Kaslink AITO. Delicious Easter tart x 2 is a simple way to make two tarts in one! With this recipe you can make both a sweet passionfruit tart and a lush chocolate tart. These no bake tarts have a fluffy AITO Oat for whipping filling.

No-bake Easter tart x 2

It takes about 30 minutes to make no-bake Easter tarts!

Tart ingredients. AITO Oat Vanilla (Kauravanilja) is only available in Finland at the moment.

You can use whatever pantry ingredients you have. If you don’t have almond flour, use any nut flour (grind any nuts into flour). Don’t have almond butter? Use any nut butter you have. Also seed butters and tahini works! Use any sweetener you prefer and adjust the other ingredients if you need to.

Easter tart x 2Recipe for Easter tart x 2

Tart crust

Make the basic tart crust first. This is the crust you will use in two tarts.

  • 85 g / about 1 US cup rolled oats
  • 60 g / about 0,6 cups almond flour
  • 25 g / 2 tbsp almond butter
  • 15 g / 1 tbsp coconut butter
  • 3 tbsp maple syrup
  • 1/4 tsp salt
  • 1/4 tsp vanilla powder

Blend all ingredients together until crumbly. Divide this into two parts. The crust is about 230 grams altogether so use about 115 g of crumbly crust per tart.

Filling

Whip Kaslink AITO Oat for whipping and divide the fluffy cream into two parts.  Add about 1/2 cups AITO oat snack (oat yogurt) to the other part and 2-3 tbsp cacao powder to the other part. AITO Oat for whipping is a bit sweet so you don’t necessarily need any sweetener. AITO Oat for whipping is also gluten-free!

Easter tart x 2

Whipped “yogurt” cream and whipped cacao cream for the tarts.

Passionfruit tart

Crust:

  • 115 g basic tart crust
  • 1 dl / 0,4 cups shredded coconut
  • 3 tbsp coconut oil

Blend all ingredients together until you have a crust which holds together. Press it on the bottom of a round pan, which you have first covered with parchment paper. Let cool in the freezer for about 15 minutes.

Filling:

AITO Oat for whipping with yogurt, 3 passionfruits and 2 oranges (or blood oranges if you still have them), shredded coconut.

When the crust is solid, take it out of the pan and remove the parchment. Spread fluffy cream on top, swirl passionfruit on top and decorate tart with orange slices and shredded coconut. The tart keeps well in the fridge for up to 3 days.

Easter tart x 2Chocolate tart

Crust:

  • 115 g basic tart crust
  • 40 g dark chocolate
  • 2 – 3 tbsp almond butter

Blend all ingredients together until you have a crust which holds together. Press it on the bottom of a round pan, which you have first covered with parchment paper. Let cool in the freezer for about 15 minutes.

Filling:

Whipped cacao cream, shredded chocolate and chocolate pieces.

When the crust is solid, take it out of the pan and remove the parchment. Spread fluffy cream on top and decorate tart with chocolate. The tart keeps well in the fridge for up to 3 days.

Easter tart x 2

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Filed Under: All recipes Tagged With: Easter, Vegan, chocolate tart, gluten-free, kaslink aito, no bake tart, oat for whipping, passionfruit tart

Previous Post: « CREAMY VEGAN SALMON SOUP
Next Post: VEGAN SAVORY TART »

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Comments

  1. Vilhelmiina says

    April 8, 2020 at 3:25 pm

    Hei, tämä kysymys ei liity tähän postaukseen, mutta osaatko sanoa mistä vaahtoutuvasta vaniljakastikkeesta tulee jämäkin vaahto? entä maku? Oatlylla, plantilla ja kaslinkilla ainakin vaahtoutuvat vaniljakastikkeet. Oletko kokeillut niitä ja mitä suosittelisit niin maku kuin rakennemielessä?
    Kiitos!

    Reply
    • Tiinatuuli says

      April 10, 2020 at 8:04 am

      Hei, kiitos kysymyksestä! Olen testannut vain Oatlya ja Kaslinkia, joten vastaus perustuu näihin kahteen. Mielestäni molemmat vaahtoutuvat hyvin, kuohkeaksi, pehmeäksi vaahdoksi. Jos haluat aivan jämäkkää vaniljavaahtoa, suosittelen testaamaan Kauravaniljaa ja Kauravispiä yhdessä (kuten tässä postauksessa). Kauravispiä ei tarvita kovin paljon, niin vaniljavaahto jo jämäköityy niin, että sitä voi esim. pursottaa. Ihan tarkkoja määriä en osaa sanoa, koska yleensä vaahdotan molempia yhtä aikaa saman verran. Maun puolesta olen aivan ihastunut Kaslink Kauravaniljaan. Siinä on todella miellyttävä vaniljan maku. Itse asiassa se on niin hyvää, että voisin syödä sitä pelkästään ja suoraan purkista vaniljavanukkaana 🙂 Toivottavasti tästä on apua! Ihanaa Pääsiäistä!

      Reply

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