Blackberry & Coconut Custard Tart
Ingredients
- 1 1/4 cups all purpose flour 150g
- 1/4 cup almond meal 28g
- 1/4 cup powdered sugar 35g
- 90g cold coconut oil or dairy free butter
- 1/2 tbsp cold almond milk 7g
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- blackberry jam
- 150g blueberries
- 2 tbsp sugar of choice (25g)
- 1/4 cup water (60g)
- 1/2 tsp agar agar powder
- 200g coconut custard
- 1/4 cup coconut sugar
- 100g blackberries, purée
- 1/2 tsp agar agar powder
Preparation
Crust: preheat oven to 180C/360F. In a food processor, add crust ingredients pulse until a dough ball forms. Refrigerate the dough for at least 10 minutes. Roll out the chilled dough, then place gently into tart pan. Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan. (Chill the dough if it gets too warm) Bake for 15 minutes or until crust is golden brown.
Jam: add the berries, water & sugar into a saucepan, cook on a medium heat. Mash the berries as they begin to heat up. Add agar powder and cook until dissolved and mixture reaches to a saucy consistency. Remove from the heat. Transfer berry jam over the crust. Refrigerate while working on the filling.
Coconut custard: in a saucepan, combine the blackberry purée, coconut custard and sugar. Cook on a medium heat, with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Let simmer for 1 minute. Pour custard over the jam later, refrigerate until set, about 4 hours