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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Duration40mins
Cook Time10mins
Prep Time30mins
Servings8people
Ingredients
When finished - Refrigerate for 4 hours to set.
Base
120goats
160galmonds
2tspcacao powder
pinchsalt
2tbspdate syrup
50gcoconut oilmelted
Blackberry Custard
120gblackberries
1tbsplemon juice
280gcoconut milk
60gmaple syrup
1tbspcornstarch
2tspagar agar
Chocolate Ganache
160gdark chocolate
180gcoconut milk
2tbspmaple syrup
1tbspcoconut oil
pinchsalt
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.