coconut cream (only the top part), refrigerated overnight
1 tsp vanilla essence
1 tsp maple syrup
FOR THE TOPPINGS:
2 Plums, sliced thinly
2 Apples, sliced thinly
2 Pears, sliced thinly
To make the tart crust, place all ingredients in a blender and pulse until finely chopped. Remove from the blender and place in a greased 23 cm tart tin. Use a spoon to spread the crust equally in the tart tin.
Place in the freezer while you make the filling.
In a mixer beat the Violife Creamy Original with the avocado, cinnamon and lemon zest, until creamy and smooth.
Meanwhile in a medium pot heat the coconut cream and pour inside the agar agar powder, mixing constantly. Pour in the Creamy mixture, mixing until combined and pour into the chilled tart base.
Bake for 2 hours at 180°C.
To make the coconut whipped cream whisk the hard part of the coconut cream until it forms the desired texture and add vanilla extract and maple syrup.
When the tart has cooled use the sliced fruits to decorate. You can create lines or shapes of your liking. Use a piping bag to decorate with the coconut whip.