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Lemon and blackberry tart

Vegan-friendly, plant-based, dairy-free, refined sugar-free
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Prep Time 30 minutes
Cook Time 10 minutes
3 hours
Total Time 3 hours 40 minutes
Course Dessert, Snack
Cuisine French
Servings 8 people
Calories 650 kcal

Equipment

  • 1 20 cm /8 inch pan with removable bottom

Ingredients
  

  • Ingredients for the base 175 g / 1/ 3/4 cups almond flour 50 g / 1/2 cup oat flour5 dates, pitted and soaked 1/4 tsp salt 1/2 tsp vanilla bean paste 2 1/2 tbsp coconut oil, melted
  • Ingredients for the blackberry layer 100 g/ 1 cup blackberries, fresh or frozen2 tbsp water2 tbsp maple syrup1 tbsp fresh lemon juice250 g / 1 cup full fat coconut milk100 g / 1/2 cup non dairy milk almond/oat/soy2 tbsp agave or maple syrup1 tbps corn starch1 tsp agar powder
  • Ingredients for the lemon layer 250 g / 1 cup full fat coconut milk100 g / 1/2 cup non dairy milk almond or oat or soy2 lemons, juice70 g / 1/4 cup agave1 tsp vanilla bean paste1 tbsp corn starch1 tsp agar powderpinch turmeric powder optional, for the color

Instructions
 

Make the base

  • Preheat oven to 170°C degrees.
  • Place the almond flour, oat flour, dates, coconut oil, vanilla and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky.
  • Press the crust mixture firmly into a lightly greased tart pan with removable bottom.
  • Poke some holes into the bottom of the crust with a fork.Bake for 8-10 minutes until fragrant
  • Remove and cool completely.Place in the freezer whilst making the filling.

Make the blackberry layer

  • Place the berries, water, maple syrup and lemon juice in a small saucepan and bring to a boil. Lower the heat and cook until the berries are soft (about 10 minutes).
  • Mash the berries with a fork or potato masher. Pass the mixture through a sieve.
  • Dissolve the corn starch into the non diary milk. Add the starch mixture, agave, berry compote and coconut cream to a small saucepan.
  • Heat on medium high whisking continuously until it starts to thicken.
  • Pour over the base, let cool down and place in the refrigerator whilst making the lemon lay

Make the lemon layer

  • Place all the ingredients in a saucepan except agar powder and whisk to combine.
  • Heat on medium heat, and add the agar powder.
  • Bring to a brief boil and cook until it starts to thicken.
  • Pour over the blackberry layer.
  • Place the tart in the refrigerator to set for at least 3 hours.
  • Garnish with blackberries, meringues, coconut chips, puffed quinoa

Video

Keyword Blackberry, lemon, tart