Get your mouth pumped round something velvety and gummy. You won’t know what hit you… until, you bite into…
Oozing gooey custard-like filling braided with burst blackcurrants littered over a pillowy amaranth pastry; Blackcurrant Tart.
- When you’re dying to get your tongue wrapped around something soft and sticky
- When it’s blistering outside, the aircons on and you’re egging for a little tart release
- When the al fresco dinner party’s getting started and you want to nosh up something sweet that will get your guest’s heart palpitating
Tag me on @ethivegan to show me what you’ve made and let me know you’re happy for me to share.
- 200g blackcurrants
- 750ml filtered water
- 150g oats
- 150g raw unrefined cane sugar
- 3 tsp agar agar
- 1 tsp vanilla extract
- ½ lime, juice
- Few drops of lemon extract
- Pinch of salt
- Pinch of saffron
- Dry ingredients
- 100g amaranth seeds
- 50g oats
- 25g flaxseeds
- 25g raw unrefined cane sugar
- Pinch of salt
- 75g tapioca flour
- Wet ingredients
- 30g prune puree
- 8tbs filtered water
- 40g coconut oil
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- To make the pastry, place the dry ingredients into a processor or blender and blend until fine. Place into a large mixing bowl.
- Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a bowl.
- Line a tart dish (rectangular or circle) with oil to ensure that the dough doesn’t stick.
- Place a dough between two baking sheets and roll into a rectangle or circle – the rectangle or circle should be large enough to cover the base of the tart dish. Cut away any excess. Prick the base with a fork all over. Bake the base in the oven for 15 minutes. Remove from the oven. Set to one side.
- In a blender, whizz the sugar until a fine consistency. Add in the water, oats, agar agar, lime, vanilla extract a pinch of saffron and salt and a few drops of lemon extract. Transfer to a sauce pan. Bring to the boil and simmer for three or four minutes, until it thickens to form a custard.
- Pour the custard over the pastry. And, sprinkle the blackcurrant on top. Bake in the oven for around 20 minutes.
- Remove from the oven and allow the tart to rest before attempting to serve. The filling will be a custardy complexion.
- Serve with vegan cream or ice-cream.