POMEGRANATE ORANGE TART WITH WALNUT CRUST
ACTIVE 20 MIN. TOTAL 1 HR. 20 MIN. SERVES 8
1 ½ cups walnuts ½ cup almond flour 2 Tbsp vegan butter or coconut oil, melted 5 Tbsp pure maple syrup, divided 4 oz beets, peeled and quartered (about 1 medium beet) 2 cups pomegranate juice 1½ cups oat milk ¼ cup pomegranate molasses
1 tsp grated orange zest 1 Tbsp fresh-squeezed orange juice
1 tsp pure vanilla extract 2 tsp agar agar
⅔ cup pomegranate
seeds 1. Heat oven to 350°F. Spray a 9-in. tart pan with removable bottom with nonstick cooking spray. Line with parchment paper; spray parchment.
2. In a food processor, pulse walnuts and almond flour to form fine crumbs. Add vegan butter and 2Tbsp maple syrup and pulse to form sticky dough.Transfer dough to prepared pan and press evenly on bottom and up side. Prick with a fork and freeze 5 minutes. Bake until golden brown on edges, 9 to 11 minutes.
3. Meanwhile, in a small saucepan, bring beets and pomegranate juice to a simmer and cook until tender, 30 to 45 minutes.
4. Transfer beets and juice (should be about ¼ cup juice) to a blender. Add oat milk, molasses, orange zest and juice, vanilla, and remaining 3Tbsp maple syrup and puree until smooth. Add agar agar and puree 30 seconds.
5. Transfer beet mixture to saucepan and bring to a boil. Reduce heat and simmer 2 minutes. Let cool 5 minutes, then strain into tart shell. Let stand at room temperature until cool and firm, about 1 hour.To serve, remove tart from pan and sprinkle pomegranate seeds around edges.
NUTRITION (per serving): 310 cal, 5 g pro, 32 g carb, 3 g fiber, 24 g sugars (8 g added sugars), 19 g fat (4 g sat fat), 0 mg chol, 55 mg sodium