There is something very relaxing in eating this tart. And not because it has chamomile in it. I usually add less agaragar to avoid the jelly-like texture and build the structure with some cornstarch, and at the end, I still can enjoy a nice slice of tart without having to freeze it.
70 g vegan butter
30 g tahini
30-40 ml cold water
For the filling
3 1/2 cups plant-based milk
4 teabags of camomille
1 tsp cinnamon
1/2 tsp turmeric
2 tsp vanilla extract
1/2 cup agave or maple syrup
1 tsp agaragar
1 tablespoon corn starch
1. Mix the cold margarine, tahini paste with the flour. (I used an electric mixer for this). Add the water to bind the dough together, wrap into cling film and refrigerate for an hour.
2. Between two baking paper roll out the dough to 2 mm thick circle to fit into your tart tin. Gently press to the side of the tins, leave a little bit overhanging to the top.
3. Prick the bottom with a fork then line it with the baking paper. Fill with ceramic beans or rice. If you feel your pastry is too soft, chill for another 10 minutes before blind bake it.
4. Bake the base for 15 minutes in a preheated oven on 180 C degrees, then remove the paper and beans/rice and bake for another 5 minutes.
5. For the filling, bring the milk to boil and pop in the teabags. Genly simmer for 2 minutes then let it rest for 10 minutes. Let the chamomile to infuse your milk.
6. Remove the tea bags and bring it to boil again. Add all the agave and spices. Slowly add the cornstarch and agaragar, whisk to combine. Cook for 3 minutes.
7. Pour your filling into the cooled tart base. Refrigerate for 30-60 minutes. Serve with whipped coconut cream or fresh berries.