Lemon and Blackberry Tart
Ingredients
Base
- 175 grams almond flour
- 50 grams oat flour
- 2 1/2 tablespoons coconut oil, melted
- 5 dates, pitted and soaked
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
Blackberry layer
- 100 grams blackberries, fresh or frozen
- 2 tablespoons water
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 250 grams full fat coconut milk
- 100 grams non dairy milk (almond, oat, or soy)
- 2 tablespoons agave or maple syrup
- 1 tablespoon corn starch
- 1 teaspoon agar powder
Lemon layer
- 250 grams full fat coconut milk
- 100 grams non dairy milk (almond, oat, or soy)
- Juice of 2 lemons
- 70 grams agave
- 1 teaspoon vanilla bean paste
- 1 tablespoon corn starch
- 1 teaspoon agar powder
- Pinch turmeric powder
Preparation
Prepare the base: Mix all base ingredients together until well combined, press firmly into a 20cm tart tin, and chill in the refrigerator for at least 30 minutes to set
Make the blackberry layer: In a saucepan, combine all blackberry layer ingredients, heat over medium heat while stirring until the mixture thickens and agar dissolves, then pour over the chilled base
Make the lemon layer: In another saucepan, combine all lemon layer ingredients, heat over medium heat while stirring until the mixture thickens and agar dissolves, then carefully pour over the blackberry layer
Chill the entire tart in the refrigerator for at least 2 hours or until fully set before serving
