Blackberry White Chocolate Tart
Gluten-free and refined sugar-free, this lovely tart is a healthier dessert option featuring nutrient rich ingredients.
Served with antioxidant rich, tart blackberries that perfectly compliment the mild, coconut flavor.
Blackberry White Chocolate Tart
Ingredients:
Crust
- 1 cup gluten free flour or oat flour
- 1 cup almond meal
- 2-3 tbsp pure maple syrup
- 1/4 cup coconut oil
- pinch of salt (optional)
Filling
- 1/4 cup plus 2 tablespoons cashews, soaked for 4 hours then drained and rinsed
- 1/2 cup fresh blackberries
- 100 g white chocolate (can use Lily’s sugar free)
- 1 can full fat coconut milk
- 2 tablespoons pure maple syrup
- 1/2 tsp agar agar powder or gelatin
Garnish
- Fresh blackberries
Instructions
Crust
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Preheat oven to 350 degrees. Grease an 8″tart pan. Set aside.
In a food processor, combine crust ingredients and pulse to combine. You should get a moist mixture that 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
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Blend blackberries and 2 tbsp of water (I used a magic bullet) and then strain through a sieve to remove seeds.
-
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 and maple syrup. Stirring constantly, cook until agar completely dissolved. 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!
Original recipe: www.nmmeiyee.com (slightly modified)
