Mixed berry 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 & 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 @suncorefoods organic blueberry supercolour powder for the colour
Preparation
Preheat oven to 180 Celsius. Grease a tart pan. Set aside.
In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture that can be easily moulded.
Firmly press into bottom and up the sides of tart tin.
Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling.
Put the berries and water into a saucepan over a medium heat. Mash the berries as they begin to heat up.
Transfer mixture to the blender and blend until smooth. Strain it through a fine mesh sieve.
Add coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm add the agar-agar and supercolor powder, stirring constantly, cook until agar completely dissolve.
Then whisk in lemon juice and maple syrup.
Remove from heat and strain it through a fine mesh sieve into a heatproof bowl. Allow mixture to cool for 5 minutes.
Pour the mixture into cooled tart. Place tart in the fridge to set, about 4 hours or overnight. Garnish tart as desired with fruits and enjoy!
