Vegan Blackberry White Chocolate Tart
Ingredients
Crust
- 1 cup gluten free flour or oat flour
- 1 cup almond meal
- 2 tbsp pure maple syrup
- 1/4 cup coconut oil
- pinch of salt optional
Filling
- 3/4 cup cashews, soaked
- 1 cup fresh blackberries
- 200g dairy free white chocolate
- 2 canned full fat coconut milk
- 1/4 cup pure maple syrup
- 1 tsp agar agar powder
- 1/4 tsp Sapphire Wolfberry powder for the colour optional
Preparation
Preheat oven to 180 Celsius. Grease a tart pan and set aside.
In a food processor, combine crust ingredients and pulse until combined. The mixture should be moist and easily moldable. Firmly press it into the bottom and up the sides of the tart tin. Bake for 20-25 minutes until golden brown. Transfer to a wire rack and let cool while preparing the filling.
Put the blackberries and 2 tablespoons of water into a saucepan over medium heat. Mash the blackberries as they begin to heat up. Strain through a fine mesh sieve and allow to cool.
Add white chocolate and coconut cream to a saucepan and place on low heat. When the mixture becomes warm and the chocolate has melted, add the agar-agar, supercolour powder, and maple syrup. Stir constantly until the agar completely dissolves.
In a food processor, add the white chocolate coconut cream mixture, the blackberry mixture, and the soaked cashew nuts. Process until smooth. Pour the filling into the crust. Place the tart in the fridge overnight to set.
