Blackberry White Chocolate Tart

Preheat oven to 180C/360F and grease a tart pan. Set aside.

In a food processor, combine crust ingredients and pulse until combined. The mixture should be moist and easily molded.

Firmly press the mixture into the bottom and up the sides of the tart tin.

Bake for 20-25 minutes until the crust is golden brown. Transfer to a wire rack and let it cool while preparing the filling.

Put the blackberries and 2 tablespoons of water into a saucepan over medium heat. Mash the blackberries as they begin to heat up.

Strain the blackberry mixture through a fine mesh sieve and allow it to cool.

Add white chocolate and coconut cream into a saucepan and place on the stove on low heat.

When the mixture becomes warm and the chocolate has melted, add the agar-agar powder, supercolour powder, and maple syrup.

Stir constantly and cook until the agar-agar is completely dissolved.

In a food processor, add the white chocolate coconut cream mixture, blackberry mixture, and soaked cashew nuts. Process until smooth.

Pour the filling into the cooled crust and place the tart in the fridge overnight to set.