Gluten-free almond crust with sweet, decadent white chocolate and blackberry filling. Made with cashews, vegan white chocolate, blackberries and coconut milk. So easy to make and tastes incredibly delicious.
The crust is made with gluten free flour, almond meal and coconut oil. It can be made ahead of time and stored in the fridge overnight. Bake the tart shells the following day.
The filling is a simple mix of dairy free white chocolate, coconut milk, and blackberries. If you’re using sugar-free white chocolate, add a little more maple syrup and adjust to taste.
I garnished the tart with fresh blackberries berries, Delaware grapes and microgreens.
Blackberry white chocolate tart
Ingredients
Crust
- 1 cup gluten free flour or oat flour
- 1 cup almond meal
- 2-3 tbsp pure maple syrup (optional)
- 1/4 cup coconut oil
- pinch of salt (optional)
Filling
- 3/4 cup cashews, soaked for 4 hours then drained and rinsed
- 1 cup fresh blackberries
- 200g vegan white chocolate
- 2 canned full fat coconut milk
- 1/4 cup pure maple syrup
- 1 tsp agar agar powder
- 1/4 tsp supercolour powder, Sapphire Wolfberry @suncorefoods For the colour
Garnish
- Fresh blackberries
- Delaware grapes
- Microgreens
Instructions
Crust
-
Preheat oven to 180 celsius. Grease a 8"tart pan. Set aside.
In a food processor, combine crust ingredientsand pulse to combined. You should get a moist mixture than 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 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!
Beautiful!