Blackberry Custard Tart with Chocolate Ganache - Plant Based News
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Blackberry Custard Tart with Chocolate Ganache

A chocolate oaty base filled with layers of blackberry custard and a decadent chocolate ganache. Topped with a scattering of fresh berries.

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2 Minutes Read

A chocolate oaty base filled with layers of blackberry custard and a decadent chocolate ganache. Topped with a scattering of fresh berries
Blackberry custard tart with chocolate ganache
Duration40 mins
Cook Time10 mins
Prep Time30 mins
Servings8 people

Ingredients

When finished – Refrigerate for 4 hours to set.
    Base
    • 120 g oats
    • 160 g almonds
    • 2 tsp cacao powder
    • pinch salt
    • 2 tbsp date syrup
    • 50 g coconut oil melted
    Blackberry Custard
    • 120 g blackberries
    • 1 tbsp lemon juice
    • 280 g coconut milk
    • 60 g maple syrup
    • 1 tbsp cornstarch
    • 2 tsp agar agar
    Chocolate Ganache
    • 160 g dark chocolate
    • 180 g coconut milk
    • 2 tbsp maple syrup
    • 1 tbsp coconut oil
    • pinch salt
    When finished – Refrigerate for 4 hours to set.

      Instructions

      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.

        When finished – Refrigerate for 4 hours to set.
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        The Author

        Yukiko Tanzi

        Yukiko is a Swiss food blogger, who creates easy, healthy homemade recipes, encouraging people to make healthier and more compassionate choices.

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