Blackberry White Chocolate Tart
Ingredients
Crust
- 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)
Preparation
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.
