Blackberry white chocolate tart by @nm_meiyee 💜
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Recipe make a 8” deep tart pan
1 cup gluten free flour or oat flour
1 cup almond meal
2 tbsp pure maple syrup
1/4 cup coconut oil
pinch of salt optional
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 Sapphire Wolfberry powder for the colour (optional)
Preheat oven to 180C/360F. Grease a tart pan. Set aside.
In a food processor, combine crust ingredients
and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you’re preparing the filling.
Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Mash the blackberries as they begin to heat up. Strain it through a fine mesh sieve. Allow to cool.
Add white chocolate, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and chocolate has melted, add the agar-agar, supercolour powder and maple syrup. Stirring constantly, cook until agar completely dissolve.
In a food processor, add the white chocolate coconut cream, blackberry mixture, soaked cashew nuts. Process until smooth. Pour the filling into the crust. Place tart in the fridge overnight to set.