ALL RECIPES » Berry Coconut Spiced Chocolate Tart
Berry Coconut Spiced Chocolate Tart
- 1 cup flour
- 1 cup almond meal
- 2-3 tbsp pure maple syrup (optional)
- 1/4 cup coconut oil
- pinch of salt (optional)
- 7.5 oz Blue Chair Bay® Coconut Spiced Rum Cream
- 3/4 cup cashews, soaked for 4 hours then drained and rinsed
- 1 cup fresh blackberries
- 200g vegan white chocolate
- 1.5 cans coconut milk
- 1/4 cup pure maple syrup
- 1 tsp agar agar powder
- 1/4 tsp supercolor powder, sapphire wolfberry
- fresh blackberries, for garnish
- Delaware grapes, for garnish
- microgreens, for garnish
Preheat oven to 350 degrees. Grease a 8"tart pan. Set aside. In a food processor, combine crust ingredients ?and pulse to combine. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling.
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 milk and rum cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and the white 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. Garnish and enjoy!