Desserts

Blackberry, Caramel Crumble Tart (New Recipe)

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Blackberry, Caramel Crumble Tart (New Recipe)
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This is the best tart I’ve ever eaten with the best vanilla ice cream
Yes eaten when it comes to developing desserts.
I am relegated to chief taster, err no that’s my son, well ok second taster then.😁
Anyway I leave it to Sarah xxx😘
This is not a quick recipe, but boy is it worth the effort.
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Bookmark this recipe you could be the first one to make it.📖

Follow @cafelifer for more of our recipes
Follow @cafelifer for more of our recipes

RECIPE
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Filling
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600g fresh blackberries (if frozen defrost on absorbent paper)
1 tin vegan condensed milk
1Tbsp semolina
1Tbsp cornflour

For the pastry
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50g caster sugar
75g ground almonds
150g plain flour
110g vegan butter

For the Crumble
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115g plain flour
75g oats
115g golden granulated sugar
115g vegan butter

METHOD
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To make the caramel place the can of condensed milk in a pan,
cover with water, bring the boil and simmer for 3 hours.
Leave to cool in the tin, when its cool open and check the consistency.
Ours was a bit runny so we put it back on the stove and thickened with a little cornflour.
Add 1tsp Vanilla essence to the cooled caramel.

Now make your pastry
Rub all the ingredients together, wrap in cling film and refrigerate for 1 hour.
Roll out your pastry and line a 23cm loose bottom flan tin.
Sprinkle with the semolina.
Make the crumble by rubbing the ingredients together to form a loose crumb.
Top with fresh blackberries to the tin.
Drizzle the Caramel over the blackberries and then top with
The crumble mixture.

Cook at 200C for 15 minutes
Turn the temperature down to 180 for 20 minutes

🥣Please check your tart as cooking time will vary 🥣

This is a new recipe, if you need any help please DM us.
Cͨaͣfeͤliͥfeͤrͬ. c[_] 🤗