Blackberry custard tart with chocolate ganache by foodie.yuki 💕
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Observe us healthy_lifestyle_recipe for extra vegan recipe 💚🌱
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Substances for a spherical 20x4cm tart
Base
120g oats (GF licensed if wanted)
160g almonds
2 tsp cacao powder
Pinch salt
2 tbsp date syrup
50g melted coconut oil
Blackberry custard
120g contemporary blackberries, contemporary or frozen *
1 tbsp lemon juice
280g full fats coconut milk
60g pure maple syrup
1 tbsp cornstarch
2 tsp agar-agar
*if utilizing frozen berries, allow them to thaw earlier than use
Chocolate ganache
160g darkish chocolate 70%
180g full fats coconut milk
2 tbsp pure maple syrup
1 tbsp coconut oil
Pinch of salt
Make the bottom
Preheat the oven to 175C/350F.
Place the almonds, salt and oats right into a meals processor and mix till finely floor.
Add the date syrup and coconut oil and mix till the combination resembles to moist sand.
Press the dough firmly right into a tart pan with detachable backside.
Poke some holes onto the underside of the tart base and bake for 10 minutes.
Make the blackberry custard
Add blackberries and lemon juice to a meals processor and puree till easy. Add the coconut milk and maple syrup and pulse to mix. Move the combination by a high quality sieve mesh and add to a saucepan. Warmth over medium-high warmth and convey to a quick boil. Dissolve cornstarch and agar-agar in 2 tbsp coconut milk and add to the saucepan. Whisk properly and prepare dinner till the combination is totally easy and begins to thicken.
Move the combination by a sieve to take away any lump.
Pour combination over the cooled tart base and let settle down earlier than inserting within the fridge for 1 hour to set.
Make the chocolate ganache
Chop the chocolate and add to a pot with coconut milk, oil and maple syrup over a double boil. Stir till it is utterly easy.
Pour the ganache over the blackberry layer and refrigerate for four hours to set.
[Recipe & Photography by foodie.yuki]
