ALL RECIPES » Berry Coconut Spiced Chocolate Tart

Berry Coconut Spiced Chocolate Tart Recipe - Blue Chair Bay®

Berry Coconut Spiced Chocolate Tart

  • Crust:
    •
  • 1 cup flour
  • 1 cup almond meal
  • 2-3 tbsp pure maple syrup, optional
  • 1/4 cup coconut oil
  • pinch of salt, optional
    • Filling:
      •
    • 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

  • Crust:
    •  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!

Print Recipe

Reasons: Dessert, Food
Ingredients: Berry, Milk, Coconut
Flavors: Coconut Spiced Rum Cream
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