Layered Blackberry Tart
Rumour has it that BlackBerry Bramble Bushes are carnivores and eat live stock. I'm pretty sure that's a old wives tales, but what is not fictional is the amount of nutrients and antioxidants packed into this yummy seasonal Blackberry Tart or is it a Blackberry Crumble?
1 hour cooking
20 min prep
Black berries contain a high level of Vitamin C which we all know has immune boosting properties. Vitamin K is next up, this is essential for blood clotting and super important for wound healing. Blackberries also boast Vitamin A which will keep your skin glowing all the way through Autumn.
Packed with Antioxidants
Could improve blood sugar levels
High in fibre
High in manganese
Helps fight inflammation
2½ cups fresh blackberries
1 tablespoon chia seeds
1 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon cardamon (ground)
2 teaspoons tapioca or soya flour
For the crust
1¼ cup (120g) ground almonds
1 cup oats
⅓ cup buckwheat flour
¼ cup maple/agave syrup
1 teaspoon baking power
1 teaspoon tapioca / soya flour
½ teaspoon cinnamon
½ teaspoon salt
1 teaspoon ginger
½ cup solid coconut oil
Preheat the oven to 180ºC.
Lightly grease an 8- or 9-inch tart pan with a removable bottom.
Blend 1 cup of blackberries with chia seeds in a blender until the blackberries are all blended and set aside to let it set up for 10 minutes.
Mix the remaining blackberries and coat in the maple syrup and tapioca starch in a medium bowl.
Now the crust!
Add all the dry ingredients with the maple syrup to a mixing bowl. Finally add in solid coconut oil and work with your hands until fully incorporated.
Desired consistency is a crumb that will hold when pressed into a ball. If it's too crumbly, add a dash of oat milk or water. If it's too wet add a little more flour or oats. Consistency is key here :)
Remove ½ cup of the crumbs for the topping
Press the remaining dough into your greased tart pan covering the bottom.
Bake for 8-10 minutes or until a little puffy and beginning to set.
Remove from oven and spread the blackberry chia mixture over the top of the baked crust.
Arrange the halved blackberries on top of that and sprinkle the remaining crumble evenly over the top of the berries.
Bake for 40-45 minutes or until the filling is bubbling and the crust is lightly brown.
At around 20 minutes cover the top with foil or a clean baking tray to prevent it from getting too brown.
Let cool completely before slicing and serving. Delicious with The Coconut Collaborative Coconut Yogurt.