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Blackberry white chocolate tart by Recipe make a 8” deep tart pan ⁣ Crust⁣ 1…

Blackberry white chocolate tart by nm_meiyee 💜

Recipe make a 8” deep tart pan

1 cup gluten free flour or oat flour ⁣
1 cup almond meal⁣
2 tbsp pure maple syrup ⁣
1/4 cup coconut oil ⁣
pinch of salt optional⁣

Filling ⁣
3/4 cup cashews, soaked⁣
1 cup fresh blackberries ⁣
200g dairy free white chocolate ⁣
2 canned full fat coconut milk ⁣
1/4 cup pure maple syrup ⁣
1 tsp agar agar powder⁣
1/4 tsp Sapphire Wolfberry powder for the colour (optional)

Preheat oven to 180C/360F. Grease a 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 mins until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the 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 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.⁣

[Recipe & Photography by nm_meiyee]

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