Vegan Blackberry and Coconut Custard Tart
Ingredients
Crust
- 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
Blackberry custard
- 200g coconut custard @naturescharm
- 1/4 cup coconut sugar
- 100g blackberries, purée
- 1/2 tsp agar agar powder
Preparation
Crust
Preheat oven to 180c
In a food processor, add crust ingredients and 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 and 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
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 layer, refrigerate until set, about 4 hours
