Chocolate and Berry birthday tart by @foodie.yuki ?
(Dairy-free, refined-sugar free, GF, vegan)
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Ingredients for one 20cm tart
100 g rolled oats
100 g almond meal
2 tbsp date syrup
2 tbsp neutral oil (I used grape seed oil)
Pinch pink salt
250g (2 cups) mixed berries (fresh or frozen)
180 ml (3/4 cup) water
1.5 tbsp lemon juice
3 tbsp maple syrup
1/2 tsp agar powder dissolved in 120 ml water
Pink Chocolate filling
150 g pink Ruby Chocolate *
100 ml oat milk
150 ml full fat coconut milk
1/2 tsp Agar powder dissolved in 1 tbsp water
2 tsp corn starch
*or vegan white chocolate + 1 tbsp blackberry juice + 1 tbsp raspberry juice
Base: add oats to a food processor and pulse until coarsely ground. Add the rest of the ingredients and pulse to combine. Firmly press into bottom and up the sides of tart pan.
Preheat oven to 175C/ 350C degrees.
Bake for about 8-10 minutes or until golden brown. Let cool down completely.
Berry layer: In a small saucepan add berries, water, lemon and maple syrup. Simmer for about 15 min on medium-low heat until the berries are soft. With a hand mixer puree the berries. Pass the mixture through a sieve and place back into the saucepan. Dissolve agar powder in 120ml water, add to the pan and simmer for 2 mins. Set aside to cool for 10 minutes, then spread mixture over the crust. Refrigerate for at least 1 hour.
Pink chocolate layer: place oat milk and coconut milk into a saucepan and bring to a boil. Place the chocolate into a heat proof bowl and pour the hot milk over it. Stir until complexly melted. Add the mixture back to the saucepan and heat over medium low.
Dissolve agar powder and add to the pan, simmer for 2 minutes.
Let cool down for 5 minutes then pour over the berry layer. Let cool down completely before transferring to the fridge to set for at least 4 hours.