I’m the type of cook who discovers an ingredient and becomes obsessed with it for weeks at a time. Right now, it’s agar agar. The vegan version of gelatin. It’s literal happiness in powder-form. Have a favourite juice? Add agar agar and it turns that juice into a jiggly, wiggly treat. If you loved Jell-o as a kid, like me, you’ll love agar agar.

Whereas gelatin is made from animal collagen, agar agar is derived from seaweed. It is completely vegan and therefore a perfect ingredient to make jellies, gummies, tarts, preserves and much more.

The crust of this tart was made by combining walnuts, pecans, dates, maple syrup, salt and vanilla in my food processor until the ingredients begin to stick together. This is then pressed into an 8-inch tart pan and thrown into the freezer while the filling is made.

For the jelly filling, add the pomegranate-blueberry juice (I love the “Pom Wonderful” brand) to a saucepan with the full-fat canned coconut milk. Bring the liquids up to a boil, add the agar agar and then whisk the mixture until it’s fully dissolved. Lower the heat and add the salt and maple syrup and cook for a few more minutes. Strain the liquid over a measuring cup to make transferring to your tart shell easier and less messy. No one likes a mess.

When the filling has cooled down for about 10-15 minutes, give it a quick whisk and then carefully pour it into the tart pan, over the crust. Transfer it to your fridge and let it set up for at least 3 hours. Waiting is the hardest part, but it gives you time to think about how you will decorate your tart! I like to show what is in my food when I plate it, so naturally, I topped this tart with pomegranate seeds and fresh blueberries. I also added some puffed quinoa for a slight colour contrast and a fun pop!

This tart is best if consumed within 24 hours.

Vegan Blueberry Pomegranate Tart

Yield: Makes an 8-inch tart

Prep time: 5 minutes

Cook time: 5 minutes

Chill time: 3 hours

Ingredients:

For the crust:

• 1/2 cup walnuts
• 1/2 cup pecans
• 1/4 tsp salt
• 6 dates, pitted
• 1/2 tsp vanilla
• 1 tbsp maple syrup

For the filling:

• 3/4 cup pomegranate-blueberry juice (or just straight pomegranate juice)
• 1 cup full-fat canned coconut milk
• 3/4 tsp agar agar
• 1/4 tsp salt
• 2 tbsp maple syrup

Instructions:

1. To make the crust – Add all ingredients into a food processor and pulse until it begins to come together, about one minute. Press into an 8-inch tart pan and put in the freezer while you make the filling.
2. For the filling – Add juice and coconut milk to a small saucepan and bring up to a boil. Once boiling, add the agar agar and whisk for one minute, or until the powder is completely dissolved. Reduce heat to a simmer and add the salt and maple syrup. Let simmer for 2 more minutes, whisking occasionally. Remove the liquid from the heat and strain through a fine-mesh sieve over a measuring cup with a spout. Let cool for at least ten minutes before carefully pouring over your tart crust. Let it set in the fridge for at least 3 hours before serving.

*This tart is best consumed within 24 hours.

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