A multigrain vegan tart filled with home-made black tahini and cashews, topped with frosty blueberries and sesame seeds. This is a simple, no-bake, healthy yet indulgent Asian-inspired vegan tart – perfect for a summer’s day. If you’re a black sesame lover like me, please keep this away from yourself because it is just so addicting!
Never use store-bought black tahini again! In this recipe, I go over how you can easily make black tahini yourself at home within 15 minutes using just black sesame seeds and vegetable oil. It’s really that easy!!
And of course, you can use the exact same recipe to make regular tahini. Just replace the black sesame seeds with white sesame seeds.
The mighty chopsticks remain my garnishing and plating weapon of choice.
Multigrain Tart Crust
Today I’m highlighting this no-bake multigrain tart crust — it is a vegan tart shell that you really can get creative with. The base ingredients are almonds, rolled oats, a source of fat (in this case, tahini), and Medjool dates.
For this recipe, because the theme is sesame, notice how I’ve added sesame seeds to the crust. The point is: you could customize this tart crust however you want! Just be sure to use the four base ingredients and get creative. Granted, the four base ingredients by themselves make an incredible crust as well.
- I would say that lining the tart moulds with the tart crust mix is the most difficult part of the recipe. It takes some experience feeling for the thickness of the crust and making sure the crust moulds are lined evenly. Remember to keep in mind that you want to have as much filling in the tart as possible while keeping the tart crust around 5 millimeters thick. Don’t be afraid to press hard when shaping the mix.
- For keeping, I recommend freezing the tarts. Just remember to thaw them for at least 5 minutes before sinking your teeth in.
- Alternatively, the crust could be baked to increase its structural integrity. I have yet to test this for this specific tart but expect an update!