Blackberry, sumac, coconut and cashews tarts

Egg-free shortcrust pastry with coconut, cashews and sumac

1. In the bowl of a freestanding mixer fitted with paddle attachment combine together butter, whole wheat flour, vanilla icing sugar, desiccated coconut, potato starch, salt and sumac and work until the mix resembles fine breadcrumbs.
2. In the meantime combine together almond milk with cashews butter to obtain a creamy mixture.
3. Add the cream mixture to the batter and beat on low speed until the dough comes together. Add more almond milk if the batter is too crumbly (this depending on what kind of flour do you use and due to the presence of desiccated coconut).
4. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Place in the fridge overnight.
5. Line a perforated baking tray with perforated silicone mat and 2 greased 19 x 7 x 3,5 cm perforated tart rings with straight edge.
6. Roll out the shortcrust pastry to a thickness of 3/4 mm and line the tart rings. Chill in the freezer for 1h. In the meantime, preheat the oven to 160°C (ventilation mode).
7. Pre-bake the tarts at 160°C for 20 minutes, until the edges of the shortcrust begin to retreat from the ring and the shortcrust is starting to get golden-brown color. Remove from oven and allow to cool down, without removing the tart rings. Make the financier.

Coconut, cashews financier with blackberries 8. To make the Beurre Noisette, boil 70 g butter in a saucepan until it becomes a golden-brown color (about 6-7 minutes). When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and weight the butter to obtain 50 g. Add the cashews butter and honey and combine well with a rubber spatula. Set aside to cool down to 45°C. 9. In a bowl combine together shredded coconut, almonds flour, Dulcita sugar, whole wheat flour and salt and mix by hand with a fine whisk. 10. Add the egg whites and mix until combined. Add the lukewarm mix of brown butter-cashews-honey and mix until fully incorporated. 11. Pour 115 g of batter into the 2 pre-baked tart shells, without reaching the top of the shortcrust and ensuring to leave a gap for both the praline paste and ganache. Lay some fresh blackberries on top of the financier and press them gently and slightly down into the financier. 12. Bake for about 25 minutes, until the financier is firm, puffy and golden-brown in color and the shortcrust pastry is golden-brown. Remove from the oven and allow to cool down before removing the tart rings.

Coconut, cashews and sumac praline paste with caramelized maple syrup 13. Preheat the oven to 155°C, ventilation mode. In a bowl combine together cashews, shredded coconut and maple syrup, stirring well with a spatula to coat the nuts with the maple syrup. Spread the mix onto a baking tray lined with parchment paper and bake for about 20 minutes, until the nuts are golden and the maple syrup is caramelized and slightly reduced. Remove from the oven and allow to cool completely. 14. Transfer the caramelized nuts in a food processor and pulse until obtain a creamy paste. Be careful to not overheat the praline paste, otherwise it gets bitter. If the praline paste gets warm, chill it in the fridge for a while. 15. Once obtained a pretty smooth and soft paste, add the grape seeds oil which will add more moisture and fluidity and pulse once again. 16. Add finally sumac and salt. 17. Pour 60 g of praline paste over the financier and place the tarts in the fridge. Store the leftover praline paste in an airtight container at room temperature and away from light.

Waina 35% white chocolate and blackberry ganache 18. Melt the white chocolate in the microwave to 45°C. 19. Heat together blackberry puree, almond milk, lemon juice and glucose syrup in the microwave without boiling. 20. Pour the hot mix over the chocolate in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy. 21. Pour the ganache into a mixing glass or a measuring cup, add the natural food colorings and mix with a hand blender to obtain the best and most silky smooth consistency and possibly without adding air bubbles. 22. Add the soft butter and emulsify once more. 23. Pour the ganache over the praline paste and chill in the fridge for about 3h.

Assembly and decoration 24. Temper Ivoire 35% white chocolate purple colored, following the method you prefer. I use the tabling method. The tempering curve you need to follow is: 45°C (melting) - 26-27°C (cooling) - 28-29°C (the temperature of usage). 25. Pour ⅔ of the melted chocolate onto a marble pastry board or a cooling table and move it around with a large metal scraper and a palette knife. Once cooled (26-27°C), return it to the bowl to combine the chocolate that's at 26-27°C with the chocolate retained at 45°C. This will bring the chocolate to working temperature (28-29°C). In short, the tempered chocolate is added to the untempered chocolate and mixed in thoroughly, until the temperature of the chocolate is completely uniform. If the temperature is still too high, a small quantity of the chocolate must be reprocessed on the cooling table or stone surface until the temperature reaches 28-29°C. If the temperature is slightly lower, heat it in the microwave for a few seconds until the temperature reaches 28-29°C. 26. Pour a line of white chocolate on one edge of the sheet (on the left side, for example). Place another guitar sheet on top and use a teflon rolling pin or a PVC pipe to roll out the chocolate to the other end of the sheet (on the right side, for example). Roll out the chocolate in a thin and even layer. Allow it to set for a moment, then cut out some small discs with a 3 cm round Exoglass cutter. 27. Roll the sheet around a PVC pipe (4 cm wide), starting from a corner of the guitar sheet. Secure with sticky tape and allow to set completely at room temperature. Peel the guitar sheets off the garnishes and store them in an opaque airtight container at room temperature and out of the light. 28. Decorate one side of each tart with blackberries, white chocolate discs, white chocolate crunchy pearls and edible flowers.