Blackberry white chocolate tart
A vegan tart with a baked gluten-free almond crust and a smooth filling of soaked cashews, blackberries and vegan white chocolate, set with agar agar.
Ingredients
| 1 cup | 240 ml | gluten free flour or oat flour |
| 1 cup | 240 ml | almond meal |
| 2-3 tbsp | 30–45 ml | pure maple syrup (optional) |
| 1/4 cup | 60 ml | coconut oil |
| pinch | salt (optional) | |
| 3/4 cup | 180 ml | cashews, soaked for 4 hours then drained and rinsed |
| 1 cup | 240 ml | fresh blackberries |
| 200 g | vegan white chocolate | |
| 2 | canned full fat coconut milk | |
| 1/4 cup | 60 ml | pure maple syrup |
| 1 tsp | 5 ml | agar agar powder |
| 1/4 tsp | 1.3 ml | supercolour powder, Sapphire Wolfberry @suncorefoods (for the colour) |
| — | fresh blackberries (garnish) | |
| — | Delaware grapes (garnish) | |
| — | microgreens (garnish) |
Instructions
Crust
- Preheat oven to 180 celsius. Grease a 8" tart pan. Set aside. In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling.
Filling
- Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Mash the blackberries as they begin to heat up. Strain it through a fine mesh sieve. Allow to cool.
- Add white chocolate, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and the white chocolate has melted, add the agar-agar, supercolour powder and maple syrup. Stirring constantly, cook until agar completely dissolve.
- In a food processor, add the white chocolate-coconut cream, blackberry mixture, soaked cashew nuts. Process until smooth. Pour the filling into the crust. Place tart in the fridge overnight to set. Garnish and enjoy!
Garnish
Fresh blackberries, Delaware grapes, microgreens.