Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

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B L A C K B E R R Y & W H I T E C H O C O L AT E TA R T ( V E G A N &
GLUTEN-FREE)
May 20, 2019 / by nmmeiyee / 1 Comment

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Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

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Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

Gluten-free almond crust with sweet, decadent white chocolate and blackberry filling. Made with cashews,
vegan white chocolate, blackberries and coconut milk. So easy to make and tastes incredibly delicious.

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Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

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Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

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Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

The crust is made with gluten free flour, almond meal and coconut oil. It can be made ahead of time and
stored in the fridge overnight. Bake the tart shells the following day.

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Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

The filling is a simple mix of dairy free white chocolate, coconut milk, and blackberries. If you’re using
sugar-free white chocolate, add a little more maple syrup and adjust to taste.

I garnished the tart with fresh blackberries berries, Delaware grapes and microgreens.

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Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

Blackberry white chocolate tart

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Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

Ingredients
Crust
1 cup gluten free flour or oat flour
1 cup almond meal
2-3 tbsp pure maple syrup (optional)
1/4 cup coconut oil
pinch of salt (optional)
Filling
Print
3/4 cup cashews, soaked for 4 hours then drained and rinsed
1 cup fresh blackberries
200g vegan white chocolate
2 canned full fat coconut milk
1/4 cup pure maple syrup
1 tsp agar agar powder
1/4 tsp supercolour powder, Sapphire Wolfberry @suncorefoods For the colour
Garnish
Fresh blackberries
Delaware grapes
Microgreens

Instructions
Crust
1. Preheat oven to 180 celsius. Grease a 8"tart pan. Set aside. In a food processor, combine crust
ingredients

and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into
bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire
rack and let it cool while you're preparing the filling.
Filling
1. Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Mash the blackberries as
they begin to heat up. Strain it through a fine mesh sieve. Allow to cool.

2. Add white chocolate, coconut cream into a saucepan and place on the stove on low heat. When the
mixture becomes warm and the white chocolate has melted, add the agar-agar, supercolour powder and
maple syrup. Stirring constantly, cook until agar completely dissolve.

3. 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. Garnish and
enjoy!

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Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

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Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

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Filed Under: Dessert

Tagged With: blackberry, gluten free, healthy cake, tart, Vegan, white chocolate

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COMMENTS

Trina and Tina

May 20, 2019 at 7:32 pm

Beautiful!

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Blackberry & White Chocolate tart ( Vegan & Gluten-free) | nm_meiyee 27/02/2020, 22'40

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HI THERE!

I'm Mei and this is my recipe blog

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