Fresh Blackberry Tart + Walnut Crust
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
 
This Fresh Blackberry Tart + Walnut Crust is a perfect summer dessert! Vegan and RSF, the fresh blackberries and crunchy tart crust are a great combo!
Ingredients
  • 1¼ cup walnuts, toasted
  • ¾ cup regular rolled oats
  • 2 Tbsp brown rice flour1/4 tsp pink Himalayan sea salt
  • ¾ cup whole spelt flour
  • 3 Tbsp extra virgin coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp olive oil
  • 3-4 cups fresh blackberries
  • ½ cup + 2 tsp apple juice
  • 1 tsp agar flakes
  • 2 tsp arrowroot
  • 2 Tbsp coconut sugar or maple syrup
Instructions
  1. Preheat oven to 300 degrees F and toast walnuts for 5-8 minutes or until fragrant.
  2. Preheat oven to 350 degrees F and coat a 9-inch tart shell with removable bottom with olive oil.
  3. Once cooled, combine toasted walnuts, oats, brown rice flour and salt in a Cuisinart and pulse for about 20-30 seconds to have a coarse meal.
  4. In a separate bowl, combine mixture with spelt flour.
  5. Gradually add melted coconut oil, syrup and vanilla.
  6. Dough should be moist, but not sticky.
  7. Wash and dry hands and press dough into oiled tart pan and press the dough against the bottom and sides.
  8. Prick the bottom of the crust with a fork several times and bake for 16-18 minutes or until golden brown and fragrant.
  9. Remove from oven and let cool completely.
  10. Note: This tart should be served the day it's made, as the moisture from the berries makes the crust soggy after a day in the fridge.
  11. In a separate bowl, add blackberries, coconut sugar and arrowroot.
  12. In a small saucepan, add apple juice and agar flakes and whisk until it comes to a bowl. Lower heat and simmer, covered, for 5 minutes or until the agar flakes have completely dissolved.
  13. Let cool for a couple of minutes and then add to blackberry mixture.
  14. Toss very gently so that the majority of blackberries remain whole.
  15. Layer the blackberry mixture into the cooled tart shell and place in the refrigerator until ready to be served.
  16. Note: I've also made coconut whipped cream and topped a dollop on top when serving.
  17. Place a can of full fat coconut milk in the refrigerator for 3-4 hours.
  18. Remove and spoon out the cream, leaving the water behind (I like to add this to my smoothie the following morning!)
  19. Add a ½ tsp of vanilla extract and whip until you've reached your desired consistency.
  20. Note: Never add any ingredients after you've begun to whip- the consistency will change dramatically.
Recipe by Gold&Thyme at https://www.goldandthyme.com/fresh-blackberry-tart-with-a-walnut-spelt-crust-vegan/