Vegan 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
- *if using frozen berries, let them thaw before use
Chocolate ganache
- 160g dark chocolate 70%
- 180g full fat coconut milk
- 2 tbsp pure maple syrup
- 1 tbsp coconut oil
- Pinch of salt
Preparation
Make the 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.
Make the 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 lump.
Pour mixture over the cooled tart base and let cool down before placing in the fridge for 1 hour to set.
Make the 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.
