A rustic home made tart, that oozes comfort and beautiful flavours.
BLACKBERRY & CACAO TART
Clean Supper Club
The scent that fills the kitchen is comforting and heavenly.
In the Clean Supper Club kitchen we used the last of this seasons blackberries from the hedgerows - which are always lucky to make it home (eat one pick one). Thankfully we keep a stash in the freezer.
It is really simple to make and we've used some glorious ingredients. The tart is wheat free, dairy free and there is a small amount of coconut palm sugar.
Serve warm with a dollop of coconut yogurt and a drizzle of the melted cacao and blackberry sauce.
Makes
1 x 15cm /6 “ tart
6 slices
Ingredients
Filling
400g of blackberries
50g of coconut palm sugar
100g of melted cacao butter
½ tsp of raw cinnamon powder
Base
100g of pitted dates
80g of desiccated coconut
170g of Almonds
60g of coconut oil
40g of raw cacao powder
Zest of half an orange
We've used coconut palm sugar and raw cacao powder from Elements for Life. and whilst you are on their website order their hot chocolates they are amazing!
Method
Heat oven to 180 °C (fan)
Use coconut oil to grease your tin, we use a loose-bottomed tin, if you are using a fixed bottom tin line with baking paper and grease sides.
In a medium pan place the blackberries, cacao butter, coconut palm sugar and cinnamon powder. Over a low to medium heat gently melt the cacao butter and allow the blackberries to soften. Stir carefully and be gentle with the blackberries.
Meanwhile in a food processor, place the pitted dates, almonds, coconut oil, orange zest and desiccated coconut. Blend until it starts to bind together.
The mix is ready when you can take a handful squeeze it in your palm and it binds together.
In the Clean Supper Club kitchen we used the last of this seasons blackberries from the hedgerows - which are always lucky to make it home (eat one pick one). Thankfully we keep a stash in the freezer.
It is really simple to make and we've used some glorious ingredients. The tart is wheat free, dairy free and there is a small amount of coconut palm sugar.
Serve warm with a dollop of coconut yogurt and a drizzle of the melted cacao and blackberry sauce.
Makes
1 x 15cm /6 “ tart
6 slices
Ingredients
Filling
400g of blackberries
50g of coconut palm sugar
100g of melted cacao butter
½ tsp of raw cinnamon powder
Base
100g of pitted dates
80g of desiccated coconut
170g of Almonds
60g of coconut oil
40g of raw cacao powder
Zest of half an orange
We've used coconut palm sugar and raw cacao powder from Elements for Life. and whilst you are on their website order their hot chocolates they are amazing!
Method
Heat oven to 180 °C (fan)
Use coconut oil to grease your tin, we use a loose-bottomed tin, if you are using a fixed bottom tin line with baking paper and grease sides.
In a medium pan place the blackberries, cacao butter, coconut palm sugar and cinnamon powder. Over a low to medium heat gently melt the cacao butter and allow the blackberries to soften. Stir carefully and be gentle with the blackberries.
Meanwhile in a food processor, place the pitted dates, almonds, coconut oil, orange zest and desiccated coconut. Blend until it starts to bind together.
The mix is ready when you can take a handful squeeze it in your palm and it binds together.
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Then take small handful of the base mix and press it into the tin to form a smooth bottom. Make base closer to 1cm in thickness. There is no need to be too precise.
Next repeat the process to form the sides. Finishing them at the top edge of the tin. Sides are about 0.5cm in thickness.
Using a slotted spoon, spoon slightly drained spoonful’s of blackberries from the pan and spoon into the tart base; repeat this process until the filling reaches just below the ridge of the sides.
The remaining berry and cacao butter is the perfect sauce to pour over the tart when serving.
Then place tart on a baking tray in the centre of the oven and bake for 10 minutes.
Remove from oven and place tray on to cooling rack.
This tart is best served warm, although it will refrigerate for up to 48 hours.
The sauce will refrigerate too, however the cacao butter will return to its solid state and will require warming.
We always add a dollop of coconut yogurt to our plates, with each slice and drizzle over the blackberry and cacao butter sauce. Then grind or grate over cacao nibs...
Note…
An alternative way is to create mini tarts in a muffin tin.
We hope you and your family enjoy this as much as we do!
