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Vegan tart with blackberries

The blog post introduces a vegan tart with blackberries recipe, highlighting the allure of using seasonal produce to create memorable dishes. It emphasizes the joy of combining the freshness of ripe blackberries with a rich, plant-based crust as an expression of both culinary delight and environmental consciousness. The author conveys a sense of excitement about the possibilities that vegan baking offers, suggesting that it can be both an ethical choice and a source of creative satisfaction. The tart is presented as a harmonious blend of flavors and textures, symbolizing a balance between health, taste, and respect for nature. The introduction sets the stage for a recipe that promises to be a sensory experience, appealing to vegans and non-vegans alike, and underscores the emotional and philosophical motivations behind choosing to make such a dish.
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Cook Time 55 minutes
Total Time 55 minutes
Course Dessert
Cuisine French
Servings 5 people
Calories 635 kcal

Equipment

  • 1 oven

Ingredients
  

  • 160 g oatmeal gluten-free oatmeal is used for the gluten-free version, finely ground
  • 120 g of almonds or other nuts of your choice such as walnuts hazelnuts or cashews
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon
  • 4 tablespoons 60 g coconut oil + extra for the form, melted
  • 3 tablespoons 50 ml of agave syrup or maple syrup For the fruit filling and glaze:
  • 300 g of fresh blackberries
  • 300 ml of almond milk or other nut milk
  • 3 g of agar-agar
  • 1 teaspoon of vanilla extract
  • 5 tablespoons 115 g of agave syrup or maple syrup
  • 2 tablespoons 15 g cornstarch
  • 100 ml of cold water

Instructions
 

  • The oven is heated to 180ºC with the option of upper and lower reotan. A tart mold with a diameter of 23 cm is prepared, preferably with a movable bottom, in order to make it more convenient to remove the tart. Spread the form with melted coconut oil.
  • The oatmeal is finely ground in a food processor. Add the nuts and grind finely as well. Add all the other products and grind until they mix well and a crumbly mixture is obtained, which sticks easily when pressed in the palm. Distribute the mixture evenly in the tart form. First, the walls of the tart are formed by pressing the crumbly dough against the walls of the form.
  • Then form the bottom of the tart, pressing the dough tightly. Place the form on a medium level in the preheated oven and bake for 15 minutes or until golden. Remove and cool to room temperature while the filling is being prepared. Preparation of fruit filling and glaze Blackberries are mashed with a blender or in a food processor. Pass through a sieve to remove the seeds and obtain a smooth puree.
  • There should be 200 grams of fruit puree. It is divided into two equal parts. In a bowl, mix the nut milk and agar-agar. Place on a medium to high heat and stir with a wire whisk until the mixture boils. Boil for 1-2 minutes. Then add 100 g of blackberry puree, vanilla extract and 3 tablespoons (70 g) of agave syrup.
  • Bring to the boil again and simmer for another minute, stirring constantly with a wire stirrer. Pour the mixture into the tart base and distribute evenly. Cool to room temperature and then refrigerate for 1-2 hours or until firm. For the glaze, the cornstarch dissolves in half the water.
  • The remaining water, 100 grams of blackberry puree and 2 tablespoons (45 g) of agave syrup are mixed in a saucepan and put to boil on a moderate to high heat. When the mixture boils, add the dissolved cornstarch to it, stirring constantly with a wire stirrer.
  • Bring the mixture to the boil again and boil for about a minute until thickened. Pour over the firm fruit puree and quickly distribute evenly. Allow to cool to room temperature, then refrigerate for about 1 hour until well set.
  • The tart is stored covered in the refrigerator for up to 3-4 days. It can be decorated and served with additional blackberries or other berries, decorated with dried herbs and edible flowers.
Keyword blackberries