Blackberry Ebony Carrot Tart
These tarts are not just a treat for the taste buds, but a feast for the eyes too! Our Blackberry Ebony Carrot Tarts are bursting with vibrant pink and purple hues, thanks to our Suncore Foods® Ebony Carrot Powder! Ready to impress your friends? Check out the recipe on our online store and create your own masterpiece! Explore our colorful powders for more fun!
Ingredients
Crust:
1 1/4 cups all purpose flour
1/4 cup almond meal
1/4 cup powdered sugar
90g cold dairy butter
1/2 tbsp cold almond milk
1 tsp vanilla extract
A pinch of salt
Blackberry Curd:
150g blackberries
1/4 cup water
1/4 cup sugar of choice
1/4 cup coconut cream
1 tsp agar-agar
2 tbsp cornstarch dissolved in 2 tbsp water
1/4 cup lemon juice
1 tbsp coconut oil
Blackberry Jam:
150g blackberries
2 tbsp sugar of choice
1/4 cup water
1/2 tsp agar-agar powder
3 tsp Suncore Foods® Ebony Carrot Powder
Ebony Carrot Meringue:
1/2 reduced aquafaba refrigerated overnight
1 cup powdered sugar
1/3 tsp cream of tartar
3 tsp Suncore Foods® Ebony Carrot Powder
Ebony Carrot White Chocolate:
150g non-dairy white chocolate melted or tempered
1 1/2 tsp Suncore Foods® Ebony Carrot Powder
Directions
1. Crust — Preheat the oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Chill dough for at least 10 minutes. Roll chilled dough, cut the pieces using a tart ring and assemble. Then cut out the strips. Lift the strips and place them on the inside of each tart ring. Bake at 180c for 15-18 minutes. Allow to cool completely.
2. Jam — Add the berries, Suncore Foods® Ebony Carrot Powder, water & sugar into a saucepan, cook on a medium heat. Mash the berries as they begin to heat up. Add agar powder and cook until dissolved and mixture reaches to a saucy consistency. Remove from the heat. Transfer berry jam over the crust. Refrigerate while working on the curd filling.
3. Curd — Combine berries, water & sugar in a saucepan bring mixture to a boil. Mash the berries as they begin to heat up. Turn the heat down and continue to simmer for a few minutes. Strain mixture through a fine mesh sieve. Use the back of a spoon to press out the juice. In a saucepan, combine the berry syrup, coconut cream. Cook on a medium heat, with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Whisk in cornstarch, lemon juice, coconut oil. Let simmer for 1 minute. Pour lemon curd over the jam later, refrigerate until set, about 4 hours.
4, Ebony Carrot Meringue — Preheat the oven to 110c. Line a baking tray with greaseproof paper. Clean bowl and whisker using a kitchen towel with a little bit of vinegar. Place the aquafaba and cream of tartar into the bowl of an electric mixer. Whisk for 5 minutes until it is double in size and foamy. Slowly add powdered sugar, one tablespoon at a time. Whisking until the mixture forms a stiff, glossy peak (15 minutes). Add dissolved Suncore Foods® Ebony Carrot Powder and whisk to combine. Transfer the meringue mixture into an icing bag with a star tip. Pipe onto the baking paper and bake for 2 hours. Take them out of the oven and let them cool. Store in a dry place so they maintain their shape.
5. Ebony Carrot White Chocolate — Melt the white chocolate. Wait until it has cooled down a little. Add Suncore Foods® Ebony Carrot Powder and mix until well combined.