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Parfait Tart

This Parfait Tart is the perfect way to serve up a special brunch treat. It's full of nuts, seeds, berries and coconut to make for a healthy breakfast dessert mash-up.
Prep Time20 mins
Cook Time4 hrs
Total Time5 hrs
Servings: 12
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Granola Base

    • 1 Cup Coconut flakes or chips are best
    • 1/2 Cup raw Macadamia Nuts chopped (can be swapped for other nuts)
    • 1/3 Cup raw Walnuts chopped (can be swapped for other nuts)
    • 1/3 Cup raw Pepitas Pumpkin Seeds
    • 2 Tablespoons Maple Syrup or Rice Malt Syrup
    • 2 Tabespoons Coconut Oil melted
    • 1 teaspoon Vanilla Extract
    • Good dash of Salt
    • Extra 1/4 Cup Coconut Oil melted

    Berry Cream

    • 250 grams Mixed Berries I used frozen; fresh can be used also - other berries can be substituted
    • 2 teaspoons Maple Syrup Optional, depending on tartness of berries
    • 1 Tablespoons Water
    • 2 teaspoons Gelatine Optional; will create a firmer cream
    • 2 Cups Coconut Cream leave 2 400ml opened cans in fridge overnight and the thick cream used; discarding the watery remains. Use and measure only the thickened part
    • 3 teaspoons Vanilla Extract
    • 2 teaspoons Maple Syrup

    Optional

    • Extra Granola
    • Berries
    • Banana
    • Passionfruit
    • Whipped Cream

    Instructions

    INSTRUCTIONS

      Granola Base

      • Preheat the oven to 175C/350F and line a baking tray with baking paper.
      • Mix the coconut, nuts and seeds in a mixing bowl.
      • Add the coconut oil, maple syrup and vanilla extract and stir until all the ingredients are coated.
      • Add the salt and mix in.
      • Pour the mixture onto the baking tray and spread it evenly, making sure that no pieces are on top of each other.
      • Place the tray in the oven for 12 minutes, shaking the contents after 6 minutes to ensure even cooking. Allow the Granola to cool completely on the tray.
      • Place the Granola in a blender and pulse until the pieces are broken down (but not like a meal. You still want it to be chunky). Add the melted Coconut Oil and pulse until combined.
      • If you dont have blender/mixer these steps can be done by bshing the granola with a rolling pin/using a knife and stirring coconut oil in by hand.
      • Line and grease a 20 cm/8inch springform cake tin. Empty the granola mixture into the base and press firmly in. Do not use on the sides of the tin.
      • Place the base in the fridge for 4 hours to set (or the freezer for 1 hr if you are rushed).
      • Make sure the base is set firm before adding the cream.

      Berry Cream

      • Place the berries, maple syrup and water in a small saucepan and bring to a slow, rolling boil.
      • Place 2 Tablespoons of water into a small bowl and sprinkle the gelatine over. Allow to thicken.
      • Decrease the heat to medium/low and cook for 8-10 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
      • Add the gelatine mixture to the pot, stirring to ensure it is fully combined and dissolved.
      • Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool.
      • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
      • Add the cooled berry mixture. and whisk until combined.
      • Pour the cream into the granola base tin and place in the fridge for a minimum of 4 hours to set (longer is great).
      • Top with berries, granola, cream etc if desired.
      • Slice and serve. Keep the tart refridgerated between serves.