Vegan Blackberry Tart with Lemon Curd
Ingredients
Crust
- 1 1/4 cups all purpose flour (150g)
- 1/4 cup almond meal (28g)
- 1/4 cup powdered sugar (35g)
- 90g cold dairy butter
- 1/2 tbsp cold almond milk (7g)
- 1 tsp vanilla extract
- pinch of salt
Blackberry curd
- 150g blackberries
- 1/4 cup water (60g)
- 1/4 cup sugar of choice (50g)
- 1/4 cup coconut cream (60g)
- 1 tsp agar-agar
- 2 tbsp cornstarch (dissolved in 2 tbsp water)
- 1/4 cup lemon juice (60g)
- 1 tbsp coconut oil
Blackberry jam
- 150g blueberries
- 2 tbsp sugar of choice (25g)
- 1/4 cup water (60g)
- 1/2 tsp agar agar powder
Preparation
Crust
Preheat oven to 180c.
In a food processor, add crust ingredients and pulse until a dough ball forms.
Chill dough for at least 10 minutes.
Roll chilled dough, cut the pieces using a tart ring and assemble.
Then cut out the strips.
Lift the strips and place them on the inside of each tart ring.
Bake at 180c for 15-18 minutes.
Allow to cool completely.
Jam
Add the berries, water and sugar into a saucepan and cook on a medium heat.
Mash the berries as they begin to heat up.
Add agar powder and cook until dissolved and mixture reaches a saucy consistency.
Remove from the heat.
Transfer berry jam over the crust.
Refrigerate while working on the curd filling.
Curd
Combine berries, water and sugar in a saucepan and bring mixture to a boil.
Mash the berries as they begin to heat up.
Turn the heat down and continue to simmer for a few minutes.
Strain mixture through a fine mesh sieve and use the back of a spoon to press out the juice.
In a saucepan, combine the berry syrup and coconut cream.
Cook on a medium heat with constant stirring for 1 minute.
Add agar-agar and mix until completely dissolved.
Whisk in cornstarch, lemon juice and coconut oil.
Let simmer for 1 minute.
Pour lemon curd over the jam layer and refrigerate until set, about 4 hours.
Notes
This tart can be decorated with aquafaba meringues and white chocolate colored with black carrot powder.
