Ebony Carrot Blackberry Blueberry White Chocolate Tart
Jumping into June with this gorgeous tart that has us going ooh la la and we are in love with this Ebony Carrot Blackberry Blueberry White Chocolate Tart. Such a perfect dessert to treat yourself any time, any day!
Make A 8” Deep Tart Pan
1 cup gluten-free flour or oat flour
1 cup almond meal
2 tbsp pure maple syrup (optional)
1/4 cup coconut oil
A pinch of salt
3/4 cup cashews, soaked
1 cup fresh blackberries
200g dairy free white chocolate
2 canned full fat coconut milk
1/4 cup pure maple syrup
1 tsp agar agar powder
1/4 tsp Suncore Foods® Ebony Carrot Powder + 1/2 tsp Suncore Foods Indigo Blueberry Powder
1. Preheat oven to 180 Celsius. Grease a tart pan. Set aside. In a food processor, combine crust ingredients and pulse to combine. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling.
2. Put the blackberries and 2 tbsp of water into a saucepan over medium heat. Mash the blackberries as they begin to heat up. Strain it through a fine mesh sieve.
3. Add white chocolate, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and chocolate has melted, add the agar-agar, Suncore Foods® Ebony Carrot Powder, Suncore Foods Indigo Blueberry Powder and maple syrup. Stirring constantly, cook until agar completely dissolve.
4. 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.