Blackberry Custard and Jelly Tart
Ingredients
Crust
- 12 dates, pitted
- 1 cup almonds
- 1/4 cup cashew nuts
- 1/4 tsp fine sea salt
Blackberry custard
- 160g fresh blackberries
- 1 tbsp lemon
- 200g full fat coconut milk
- 1/4 cup maple syrup
- 1 tbsp cornstarch
- 2 tsp agar-agar
Blackberry jelly
- 1/4 cup Blackberries
- 2 tbsp maple syrup
- 1 cup water
- 1 tsp agar agar powder
Preparation
Grease a 18cm tart tin. Set aside. In a food processor crust ingredients process until nuts grounded and well combined. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
Puree blackberries and lemon in a blender until smooth. Add puree, maple syrup, coconut milk, into a saucepan and cook on a medium-high heat, when the mixture started to boil, add cornstarch and agar-agar, constant stirring until agar completely dissolved. Strain mixture through a mesh sieve over a small bowl. Pour mixture to a cooled tart and place in the fridge for 1 hour to set.
Make the jelly, purée blackberries in a blender until smooth. Strain through a mesh sieve. In a saucepan, add water, blackberry puree, maple syrup. Bring to a boil, whisk in the agar powder. Let it simmer for 3 minutes, until agar is completely dissolved. Allow mixture to cool to room temperature before gently pouring over the top of the set blackberry custard. Place tart in the fridge for 2 hours to set.
