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 and set aside.
In a food processor, process crust ingredients until nuts are ground and well combined.
Firmly press the mixture into the bottom and sides of the prepared tart tin.
Place in the freezer to set while working on the filling.
Puree blackberries and lemon in a blender until smooth.
Add puree, maple syrup, and coconut milk to a saucepan and cook on medium-high heat.
When the mixture starts to boil, add cornstarch and agar-agar, stirring constantly until agar is completely dissolved.
Strain mixture through a mesh sieve into a small bowl.
Pour mixture into the cooled tart and place in the fridge for 1 hour to set.
Puree blackberries in a blender until smooth and strain through a mesh sieve.
In a saucepan, add water, blackberry puree, and maple syrup and bring to a boil.
Whisk in the agar powder and let it simmer for 3 minutes until agar is completely dissolved.
Allow mixture to cool to room temperature.
Gently pour over the top of the set blackberry custard.
Place tart in the fridge for 2 hours to set.
