Blackberry Custard Tart with Chocolate Ganache

Base

• Preheat the oven to 175C degrees.
• Place the almonds, salt and oats into a food processor and blend until finely ground.
• Add the date syrup and coconut oil and blend until the mixture resembles to wet sand.
• Press the dough firmly into a tart pan with removable bottom.
• Poke some holes onto the bottom of the tart base and bake for 10 minutes.

Blackberry Custard

• Add blackberries and lemon juice to a food processor and puree until smooth. Add the coconut milk and maple syrup and pulse to combine. Pass the mixture through a fine sieve mesh and add to a saucepan. Heat over medium-high heat and bring to a brief boil. Dissolve cornstarch and agar-agar in 2 tbsp coconut milk and add to the saucepan. Whisk well and cook until the mixture is completely smooth and starts to thicken.
• Pass the mixture through a sieve to remove any lump.
• Pour mixture over the cooled tart base and let cool down before placing in the fridge for 1 hour to set.

Chocolsate Ganache

• Chop the chocolate and add to a pot with coconut milk, oil and maple syrup over a double boil. Stir until it's completely smooth.
• Pour the ganache over the blackberry layer and refrigerate for 4 hours to set.

When finished – Refrigerate for 4 hours to set.