Almond pastry crust with creamy blackberry cheesecake covered in white chocolate mirror glaze. It’s elegant, it’s rich and tastes so delicious.
This glossy white chocolate mirror glaze is my newest obsession. It’s gives my cakes and pastries a beautiful polish. It’s just so stunning, is a stunning way to decorate cakes and pastries.
To make the mirror glaze you will need a can of condensed coconut milk, cocoa butter, sugar and agar agar powder. My mirror glaze recipe makes about 4 cups. You will need 1/2 to 1 cup of the mirror glaze for these cheesecakes. You can store the glaze in airtight container and keep in the fridge for up to 1 week. And when you need it, you can place it in a sauce pan cook until it melted. Give it a good stir, pass the glaze through a fine strainer to remove any lumps and you will have a smooth mirror glaze ready to use.
- 1 cup soaked cashew nuts
- 60g cocoa butter, melted
- 1 canned coconut milk
- 1 cup fresh blackberries
- 3 tbsp fresh lemon juice
- maple syrup to taste I used 2 tbsp
- 1/2 tsp sea salt
Almond pastry crust
- 1 cup whole wheat flour
- 4 tbsp almond meal
- 1/4 cup powdered sugar
- 75g cold non dairy butter or cold coconut oil
- 1 1/2 tbsp cold almond milk
- 1/4 tsp sea salt
White chocolate mirror glaze (recipe makes about 4 cups, you’ll need 1/2 to 1 cup of glaze for the cheesecakes. Pour remaining glaze in airtight container and keep in the fridge for up to 1 week)
- 320g condensed coconut milk
- 2 cups cocoa butter
- 1 cup water
- 1 tsp agar-agar powder
- 1/2 cup sugar of choice
- 1/2 – 1 tbsp Supercolor powder for the colour (dissolve in 1 tbsp water)
Scrape out the coconut cream from the canned coconut milk. Add the coconut cream, lemon juice, soaked cashew nuts, maple syrup, melted cocoa butter, blackberries in a food processor and process until smooth. Pour mixture into silicone molds. Place in the freezer and freeze until solid, about 4 hours.
Preheat oven to 180c. In a food processor, add flour, almond meal, powered sugar, salt, pulse until combined. Then slowly add the butter, pulsing until you get a coarse meal. Add cold milk and pulse until a dough ball forms. Roll dough into a large rectangle. Place dough in the fridge for 5 minutes.
Cut out the circles of the chilled dough using your tart ring. Re-roll the excess dough using a sharp knife, cut long strips of dough about 3/4-inch wide.
Carefully lift the strips and place them on the inside of each tart ring. Press them against the sides so they are flush with the dough at the bottom. Cut off any excess pastry hanging over the top of the tart rings as needed. If your dough gets too warm, place in the fridge for 5-10 minutes until it firms up again. Bake tart at 180c for 15 minutes. Allow tarts to cool completely.
White chocolate mirror glaze
In a sauce pan, add the sugar, water and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk cocoa butter, agar powder. Keep stirring until agar completely dissolve. Take it off the heat, pour about 1 cup of the glaze into a heat resistant bowl and whisk in dissolved supercolor powder until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool.
Once the glaze has cooled, pour it over the frozen cheesecake which is on top of a cup, sitting on a tray with a edge to catch the drips.
Leave the glaze to set for 5 minutes before using a hot knife to remove the drips.
Carefully transfer the glazed cheesecake into cool tart. Garnish with blackberries and enjoy!