"Happy Sunday and happy international women's day to all the beautiful ladies out there!
This recipe is dairy-free, refined-sugar free, gluten-free and vegan-friendly 🌱
Love,Yuki♡"
Blackberry Custard Tart with Chocolate Ganache
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Start the weekend with a vegan baking project! Summer berries are starting to show up in markets and this is a perfect tart to showcase those sweet berries! Use whatever berries you have on hand, blueberries, strawberries, and raspberries all work with this recipe!
Jump to Section
- Recipe Card
Prep time 5hrs
Cook time 30mins
Recipe Card
For the Crust
ingredients
- 120 grams (1.5 cups) oat (GF certified if needed)
- 160 grams (1 cup) almonds
- 2 teaspoons cacao powder
- Pinch of salt
- 2 tablespoons date syrup
- 50 grams (3.5 tablespoons) melted coconut oil
For the Blackberry Custard
ingredients
- 120 grams (4.5 ounces) blackberries, fresh or frozen and then thawed
- 1 tablespoon lemon juice
- 280 grams (1 cup plus 2 tablespoons) coconut milk
- 2 tablespoons pure maple syrup
- 1 tablespoon cornstarch
- 2 teaspoons agar-agar
For the Chocolate Ganache
ingredients
- 160 grams (1 cup) dark chocolate, 70%
- 180 grams (3/4 cup) full fat coconut milk
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- pinch of salt
For the Crust
Method
Step 1
Preheat the oven to 175°C (350°F) degrees.
Step 2
Place the almonds, salt and oats into a food processor and blend until finely ground.
Step 3
Add the date syrup and coconut oil and blend until the mixture resembles to wet sand.
Step 4
Press the dough firmly into a tart pan with removable bottom.
Step 5
Poke some holes onto the bottom of the tart base and bake for 10 minutes.
For the Blackberry Custard
Step 1
Add blackberries and lemon juice to a food processor and puree until smooth.
Step 2
Add the coconut milk and maple syrup and pulse to combine. Pass the mixture through a fine sieve mesh and add to a saucepan. Heat over medium-high heat and bring to a brief boil.
Step 3
Dissolve cornstarch and agar-agar in 2 tbsp coconut milk and add to the saucepan. Whisk well and cook until the mixture is completely smooth and starts to thicken.
Step 4
Pass the mixture through a sieve to remove any lump and pour mixture over the cooled tart base and let cool down before placing in the fridge for 1 hour to set.
For the Chocolate Ganache
Step 1
Chop the chocolate and add to a pot with coconut milk, oil and maple syrup over a double boil. Stir until it's completely smooth.
Step 2
Pour the ganache over the blackberry layer and refrigerate for 4 hours to set.
Step 3
Decorate with fresh berries and serve!