Mixed Berry Summer Tart with Almond Crust
Ingredients
Crust
- 1 1/4 cups almond meal
- 1 cup gluten free flour
- 2 tbsp pure maple syrup
- 1/4 cup coconut oil
- 1/2 tsp vanilla bean extract
- pinch of salt optional
Filling
- 2 cups mixed berries (raspberries, blackberries and blueberries)
- 2 canned full fat coconut milk
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup water
- 1/3 cup pure maple syrup
- 2 tsp agar agar powder
- 1 tbsp organic blueberry supercolour powder
Preparation
Preheat oven to 180 Celsius. Grease a tart pan and set aside.
In a food processor, combine crust ingredients and pulse until combined. Press firmly into the bottom and sides of the tart tin. Bake for 20-25 minutes until golden brown. Cool on a wire rack.
Put berries and water in a saucepan over medium heat. Mash berries as they heat. Blend mixture until smooth and strain through a fine mesh sieve.
Heat coconut cream in a saucepan on low. Add agar-agar and supercolor powder, stirring until dissolved. Whisk in lemon juice and maple syrup.
Remove from heat, strain into a bowl, and cool for 5 minutes.
Pour into cooled tart crust, refrigerate to set for 4 hours or overnight, and garnish with fruits before serving.
