Chocolate Golden Berry Custard Tart
Dairy free, gluten free, vegan, sugar free
This week I’ve been running my first ever Entice, level one of my raw patisserie chef training programme. I feel blessed to be welcoming people from as far away as Melbourne and Jakarta as well as Bucharest and the UK. So it seems the right time to share a pastry recipe with those of you who may fancy a sweet little tart.
Before I gave up my previous career to follow this passion to be a plant based food writer, I hunted everywhere for a raw pastry arts training programme, but couldn’t find anything doable which didn’t take me away from my day job for several months. It needed to be long enough to learn something substantial yet short enough not to be a drain on resources both in terms of time and money. So just like the Feast Raw Chef Training Programme, after my training in the US, I decided to develop a raw pastry arts training myself which explains the science behind the ingredients and covers a wide range of patisserie from Danish pastries to Genoese sponges to ice creams, sorbets and even chocolate and olive tarts.
I love the preparation that goes into the trainings. As with the other trainings, all participants receive a goodie bag, apron and a folder full of recipes and tips to take away. I can feel the exciting building as I start to prepare the cookery school.
More about what they made during their Entice week soon, in the meantime, the combination of the yellow and dark chocolate in this Chocolate Golden Berry Custard Tart recipe is rather gaudy but the chocolate almond crunchy base is the perfect foil for the creamy golden berry custard. The golden berries give an extra dimension to the tart, a lemony sweet flavour. If you don’t want the faff of tempering your own raw chocolate, you can use your own favourite dark chocolate bar melted on top.
This makes about 10 servings.
70g (½ cup) dry almonds
75g (½ cup) coconut flour
2 tbsp oat flour
2 tbsp cacao powder
8 Medjool dates, pitted
1 ½ tbsp maple syrup
1 tbsp melted coconut oil
3 tbsp water (or as needed)
1 large bar of your favourite dark chocolate, melted (approx. 150g)
In a food processor, grind the almonds until they resemble fine breadcrumbs.
Add the coconut flour, oat flour, cacao powder, dates and maple syrup and mix until well-combined.
Add the coconut oil and enough water for it to stick together, a tablespoon at a time.
Press the mixture into the bottom of a 9 inch tart tin lined with cling film and place in the freezer until firm (this should take about 20 minutes).
Pour the golden berry custard over the tart base and place in the freezer until set.
Once set, melt your favourite bar of dark chocolate and drizzle the melted chocolate over the top.
Leave in the fridge until ready to eat.
210g (1½ cups) cashews, soaked in cold water
125 ml (½ cup) fresh golden berry juice (or a carton of Terrafertil Golden Berry Juice)
60ml (¼ cup) agave syrup
35g (¼ cup) dried golden berries
1 tbsp vanilla
250ml (1 cup) melted coconut oil
In a high speed blender, whizz the cashews, golden berry juice, agave, golden berries and vanilla and blend until smooth.
Add the melted coconut oil and blend again.