No bake tart with muesli, blueberry and coconut cream
Muesli base, lined with blueberries in the middle, topped with desiccated coconut folded in cream. And topped with more berries, cherries, and muesli. This is a completely eggless recipe.
Ingredients
- 2½ cup Muesli + more for garneshing (optional)
- 2 tbsp Extra virgin coconut oil
- 1 cup Honey
- 100 grams Blueberries chopped
- ¾ tbsp Cornflour
- 200 grams Heavy cream
- 1 cup Coconut grated
- 1 tsp Vanilla essence
Instructions
- Put the muesli in a grinder and blitz to form a fine crumble. Transfer it to a bowl.
- Pour 2/3 cup of honey and coconut oil to the muesli crumble and mix well to form a sticky crumble. Line the tart tin with this crumble as evenly as possible. Put in the freezer to chill for 30 minutes.
- Mix the chopped blueberries, cornflour, 1 tbsp honey, and 2/3 cup water and cook on low flame for 5-8 minutes. Set aside to cool.
- On the 30 minute mark transfer the blueberry mix to the tart and spread the layer evenly. Chill for another 30 minutes.
- To whip the cream, chill a flat bottom bowl for 10 minutes. Whip the heavy cream in it until it thickens.
- Add the remaining honey to the cream and mix. Add the vanilla essence and coconut and mix well until you are happy with the consistency.
- Transfer the cream to the tart and chill in the freezer for 1 hour or in the refrigerator for 3 hours.
- Garnish with more muesli, blueberries, and cherries.