ORIGINAL RECIPE FOUND ON BAKERITA
RECIPE For the crust
¾ cups Medjool dates, pitted, soak in hot water for 10 minutes if they’re not soft
1½ cups roasted hazelnuts
1 teaspoon vanilla extract
½ teaspoon sea salt
For the filling
4 cups chopped fresh strawberries
¼ cup fresh lemon juice
Zest of 2 lemons
2½ tablespoons tapioca starch
1 (15 ounces) can full-fat coconut milk
2 teaspoons agar powder
2 teaspoons vanilla extract
STEPS For the crust
In a food processor or blender, combine all of the ingredients for the crust. Pulse for about 1 minute, or until the nuts and dates are broken up and hold together when pressed between your fingertips.
Press the crust into the bottom and up the sides of a greased 9” tart pan with a removable bottom. Set aside while preparing the filling.
For the filling
Add the strawberries, lemon juice, and lemon zest to a food processor or blender. Blend until fully pureed. Add in the tapioca starch and blend again to incorporate.
In a saucepan, combine the coconut milk and agar powder. Bring to a simmer and let simmer until thickened. Add the fruit mixture and bring the mixture to a low boil. Let boil until it’s thickened to the consistency of a loose pudding, stirring frequently, about 5 minutes. It should be thick and glossy.
Remove from the heat, whisk in the vanilla, and pour into your prepared crust.
Place in the refrigerator or freezer to set, about an hour or two. Once firm, garnish with dried flowers, piped coconut cream, fresh berries, or whatever else your heart desires!
Keep stored in the refrigerator for up to a week.