Blackberry Custard Tart with Chocolate Ganache
Ingredients
Base
- 120g oats (GF certified if needed)
- 160g almonds
- 2 tsp cacao powder
- Pinch salt
- 2 tbsp date syrup
- 50g melted coconut oil
Blackberry custard
- 120g fresh blackberries, fresh or frozen
- 1 tbsp lemon juice
- 280g full fat coconut milk
- 60g pure maple syrup
- 1 tbsp cornstarch
- 2 tsp agar-agar
Chocolate ganache
- 160g dark chocolate 70%
- 180g full fat coconut milk
- 2 tbsp pure maple syrup
- 1 tbsp coconut oil
- Pinch of salt
Preparation
Base
Preheat the oven to 175C degrees.
Place the almonds, salt and oats into a food processor and blend until finely ground.
Add the date syrup and coconut oil and blend until the mixture resembles wet sand.
Press the dough firmly into a tart pan with removable bottom.
Poke some holes onto the bottom of the tart base and bake for 10 minutes.
Allow the tart base to cool completely.
Blackberry custard
Add blackberries and lemon juice to a food processor and puree until smooth.
Add the coconut milk and maple syrup and pulse to combine.
Pass the mixture through a fine sieve mesh and add to a saucepan.
Heat over medium-high heat and bring to a brief boil.
Dissolve cornstarch and agar-agar in 2 tbsp coconut milk and add to the saucepan.
Whisk well and cook until the mixture is completely smooth and starts to thicken.
Pass the mixture through a sieve to remove any lumps.
Pour mixture over the cooled tart base and let cool down before placing in the fridge for 1 hour to set.
Chocolate ganache
Chop the chocolate and add to a pot with coconut milk, oil and maple syrup over a double boil.
Stir until it is completely smooth.
Pour the ganache over the blackberry layer and refrigerate for 4 hours to set.
Tips
If using frozen blackberries, let them thaw before use.
