Sour Cherry, Vanilla & White Chocolate Tart

Recipe & Photography by Courtney Sutton @selfbycjs

serves: 12 | time: 30 mins + overnight

Your Christmas dessert is sorted! This Sour Cherry, Vanilla & White Chocolate tart is gluten-free, vegan, low in refined sugar & packed with antioxidants & fibre. Store this tart in an airtight container in the fridge for up to 3 days, or freeze it for longer. A full belly & restful sleep—that’s our little holiday gift to you!

Ingredients

Base

• 2 cups Flannerys Rolled Oats

• 1 cup Flannerys Raw Almonds

• 1/3 cup maple syrup

• 1/4 cup coconut oil, melted

• Pinch of salt

Cherry Jam

• 350g Elgin Organic Sour Cherries, frozen

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 1 cup water

• 3 tbsp Flannerys Chia Seeds

White Chocolate Ganache

• 300g Sweet William White Chocolate Buttons

• 300ml coconut cream

Method

1. Preheat oven to 180°C. Lightly grease a tart pan.

2. In a food processor, blend almonds into a flour-like consistency. Add oats & blend until fine. Add maple syrup, coconut oil & a pinch of salt & combine until it becomes a sticky dough.

3. Press dough into tart pan including up the sides. You may like to have damp hands for this so that it doesn’t stick to your fingers. Bake in the oven for 20-25 minutes or until slightly golden. Set aside to cool.

4. In a small saucepan, add sour cherries & cook for approx. 5 minutes or until completely defrosted. Using a spatula, gently push on the cherries and break them apart.

5. Once defrosted & broken apart, add water, maple syrup & vanilla to combine. Next, add in chia seeds & mix well. Set aside for a couple of minutes & then stir again. This ensures you don’t get any clumps. Allow the jam to slightly cool.

6. Pour cooled jam over cooled base & set aside in the fridge whilst you make your ganache.

7. In a small pot, warm coconut cream until just before boiling. Place white chocolate in a large bowl & pour hot cream over the top. Leave for 5 minutes & then stir, ensuring you have a smooth ganache with no hard chocolate remaining. Pour over cherry jam & place in the fridge overnight.

8. Once completely set, you may like to top with fresh cherries, rosemary & extra chocolate chips. Use a hot knife to slice the tart & serve immediately.