Makes one 9” tart
For the Crust:
¼ cup rolled oats
¼ cup shredded coconut, unsweetened
¼ cup whole almonds
¼ teaspoon salt
¼ cup spelt flour , plus ¾ cup
¼ cup black sesame paste
1 tablespoon olive oil, plus more for greasing
¼ cup honey
2 tablespoons toasted black sesame seeds
For the Black Sesame Filling:
3 cups almond or coconut milk
3/4 cup black sesame paste
1/2 cup honey
6 teaspoons agar flakes
For the Raspberry Sauce and Topping:
10 ounces raspberries
2 tablespoons agave
2 tablespoon lemon juice
mixed fall fruit, for topping
Make the tart: Preheat oven to 350 degrees. Grease a 9” tart pan with olive oil. In a food processor, blend oats, shredded coconut, almonds, salt and ¼ cup spelt flour for 1 minute. Transfer to bowl, add the remaining ¾ cup spelt flour and mix. Add black sesame paste, olive oil, honey and sesame seeds. Mix with fingertips until dry ingredients are moistened. The dough should be well combined but not sticky. With dry hands press dough into tart pan. Prick the base with a fork several times and bake for 20 minutes. Set aside to cool.
Make the Sesame Filling: Place all ingredients into a medium pot. Bring to a boil over medium heat, whisking constantly. Reduce to low and allow mixture to simmer for 10 minutes, whisking occasionally. Remove from heat when agar flakes have completely dissolved. Let cool for 10 minutes. Pour into prepared tart crust. Let tart sit at room temperature for 30 minutes then transfer to refrigerator to let set for 2 hours.
Make the Raspberry Sauce: Puree in blender. Pass through a fine sieve. Place covered in refrigerator until ready to serve.
To Assemble: Top tart with cut up fruit and serve with raspberry sauce.