I am, you know, a very sluggish vegetarian.
I do not demand unanimity from my family.
I hate soy goulash and wary of tofu.
Until the last moment I was indifferent to vegetarian and vegan desserts.
This is due to an unsuccessful experience with a vegan tart in one of Moscow’s coffee houses: the chief there was too smart with cashews and instead of a lush creamy mass, my spoon rested on a flat, inexpressive pancake, besides a strange color of dirty milk.
But this chocolate tart with blue- and blackberry is something exceptional.
If you, like me, do not like the obsession with the smell of coconut in baking, feel free to take coconut oil in its refined version. This reduces the usefulness rating of the dish, but food is not only in favor, is it?
160 g oat flakes
210 g almond flour
2 teespoon cacao powder
3 table spoon agava syrup
70 g melted coconut oil
160 g blackberries
2 tablespoon lemon juice
320 g full fat coconut milk (~25% fat)
80 g agava syrup
2.5 teespoon agar
210 g darck chocolate
240 g full fat coconut milk
3 tablespoon agava syrup
1 tablespoon coconut oil
- Preheat oven into 175 C.
- Mix all base ingrediens with blender, then put it into a tart pan D=23 cm (I use a silicon pan with ceramic removable bottom and can highly recommended this pan) and press the dough with your hand or glass. Bake for 10-12 minutes. Completely cool the base.
- Make puree with blackberries and lemon juice with a help of blender, then pass it through a fine sieve mesh. Mix puree with other ingredients into a small saucepan, heat and bring it to a brief boil. Сool a little and spread over the base of the tart. Cool down before then place in the fridge for 2 hours.
- Break the chocolate into small pieces. Bring coconut milk, butter and syrup to a boil, remove from heat and pour chocolate over this mixture. Stir until smooth. Put the chocolate mixture on top of the berry. Put the tart in the refrigerator for 4 hours (I do this tart the night before).
- Garnish with berries, pieces of chocolate, nuts or coconut.