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
- 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
- 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
- Extra Granola
- Whipped Cream
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.
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.