Vegan and gluten-free sea buckthorn berries tart with a sandy and soft crust. The filling of berries is sweet with a pinch of sourness. Really original tart with healthy ingredients.
Recently I have discovered the sea buckthorn berries, I didn’t know they’ve existed! I found it in a local deli and decided to explore it in my kitchen.
Apparently, they are also known as “Oblipcha” and “Hippophae” which is used in cosmetics, mainly in shampoos. But it is also a superfood packed with various benefits.
The filling– we will make a jam out of these berries. My mother makes jams out of all kinds of frozen fruits. Once I saw her making one and thought it would be amazing in desserts, not only by the tea. And that’s how the idea of this tart was born.
How to make jam from frozen fruit? Since frozen fruits such as blueberries, berries, and raspberries stir a lot of water in the cooking process, I’m boiling it with sugar several times to steam the liquids. Of course, you can use any other frozen fruits. I haven’t tried with natural ones though. Also, note that these blueberries contain little seeds but they are edible as in Passion fruit
Why have I decided to make a vegan tart?
First of all, I love any combination of desserts with fruits. Second, I am not vegan but have been trying lately to reduce the use of eggs, dairy and meat. My daughter has celiac and our home is gluten-free. It’s not always simple but I realized that we can cook and bake anything within our boundaries.
How to make jam from frozen fruit?Since frozen fruits such as blueberries, berries, and raspberries stir a lot of liquids in the cooking process, I’m boiling it with sugar several times to steam the liquids. Of course, you can use any other frozen fruits. I haven’t tried with natural ones though. Also, note that these blueberries contain little seeds but they are edible as in Passion fruit.
The tart can be kept in the fridge for up to 5 days.
It is possible to freeze the tart.
Crust and Crumbs Topping:
1 cup buckwheat flour
1 cup rice flour
¼ cup potato stretch
1 cup coconut oil
2 tbsp cold water
½ cup brown sugar
½ tsp salt
½ tsp ground cinnamon
1 tsp baking soda
2 cups frozen sea buckthorn berries
1 ½ cup white sugar
Two days before we will make berries jam: Put the berries and sugar into a small, heavy-bottomed saucepan. Stir. Wait for an hour.
Cook for about fifteen minutes and bring it to a boil. Turn off. Stir. Repeat the process after about an hour. Leave the pot on the stove for the night.
Repeat the process twice the next day. Put in the fridge for the night. The next day drag a tablespoon through it: It should hold its shape on either side without appearing watery or runny.
Tart preparation: In a mixer with a guitar hook, process the three flours, sugar, cinnamon, salt, and soda.
Gradually add coconut oil and cold water. Combine. The dough should be slightly sticky and crumbly. Reserve ¼ of the amount to crumble on top and place in the fridge.
Line a parchment paper in the pan as in the picture. Transfer the remaining 3/4 to the pan and press it into the bottom and up the sides with your fingers. Try as much as possible to make it even on all sides. I haven't rolled the dough with a rolling pan because the dough very crumbles and could turn through the process.
Put in the freezer for about half an hour.
Preheat oven to 180 Celsius..
Retrieve the pan from the freezer and pour the jam into it. Flatten.
For the crumble topping, Crumble remaining 1/4 of crust mix on top of the berries.