A minimal fuss tasty vegan dessert. the filling is decadent and creamy and perfectly offsets the tartness of the fresh berries. You can replace the blackberries with other seasonal fruit if you desire.
Can be stored up to two days but best served immediately.
Vegan Blackberry Cream Tarts
A tasty vegan dessert with minimal fuss. The filling is light and sweet and compliments the tartness of fresh berries. Can be made up to 48 hours ahead but for best results serve the day of making.
Servings: 4
Equipment
- 4 non-stick mini tart tins
Ingredients
for tart cases
- 2 cups almond meal
- 2 tablespoon ground flax
- 6 tablespoons water
- 1 teaspoon vanilla extract
- ½ cup icing sugar
for filling
- 1 teaspoon agar powder
- 1 tablespoon corn flour
- 400 mL can coconut cream
- 3 tablespoons almond milk
- 1/3 cup raw sugar
- 1 vanilla pod
- 1 tablespoon lemon juice
- 100 g fresh blackberries to serve
Instructions
- Preheat oven to 220°To make tart cases, combine water and flax in a bowl and whisk to combine. Allow to sit for 5 minutes. Add remaining ingredients and mix until it starts to come together. Divide into 4 equal serves and press into discs. Press into tart tins. Prick bottom with a fork. Bake for 2o minutes in prepared oven. Allow to cool.
- While the tart cases are cooling, in a small saucepan whisk together the almond milk with the agar and corn starch. Once combined, add the coconut cream, sugar and vanilla pod. Place over medium heat and bring to a simmer whisking continuously. Simmer for 2 minutes or until slightly thickened. Remove from heat and take out the vanilla pod, slice the pod lengthwise and scrape seeds back into cream along with lemon juice. Mix well and pour into prepared tart cases. Place into the fridge covered for 2 hours to set up. Serve topped with fresh blackberries.