Blackberry White Chocolate Tart
Ingredients
Crust
- 1 cup gluten free flour or oat flour
- 1 cup almond meal
- 2 tbsp pure maple syrup (optional)
- 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 supercolour powder
Preparation
Preheat oven to 180°C
Mix crust ingredients together and press into an 8-inch deep tart pan
Bake the crust for 10-15 minutes or until golden brown
Drain and blend the soaked cashews until smooth
Melt the dairy-free white chocolate
In a saucepan, combine coconut milk, maple syrup, agar agar powder, and supercolour powder; heat until agar agar dissolves
Mix in the blended cashews, melted chocolate, and blackberries
Pour the filling into the baked crust
Chill in the refrigerator until set, about 2-4 hours
