Dark Berries Tart

This refreshing light dessert is a great way to use those beautiful summer berries. I choose to go monochromatic and use all the dark berries I could find. Though technically cherries are not berries, but they add sweet-tart flavor and look beautiful. This dessert is best served chilled.

I used agar-agar to gelatinize the fruit, if you can’t find agar agar use regular gelatin. Agar-agar is a seaweed and a plant alternative to regular gelatin.

Serves about 8-10

Dark Berry Tart

• 200 grams blueberries
• 200 grams pitted cherries
• 200 grams blackberries
• 1 tablespoon agar agar ( vegan gelatin)
• 4 tablespoons thick coconut milk
• 1 tablespoon maple syrup ( optional)
• 1 teaspoon vanilla extract
• For the crust
• 100 grams gluten free quick cooking oats
• 100 grams almonds
• 50 grams walnuts
• 1 teaspoon vanilla extract
• 4-6 plump dates pitted and chopped( if they a bit firm you could soak it in some water to soften)
• 3 tablespoons coconut or flaxseed oil

For the crust:

1. In a dry pan lightly toast the oat flakes till toasty but not brown. Set aside. Next toast the nuts till you get the nutty aroma and a bit of color. Set aside to cool.
2. Add them to a blender or food processor and process till you get a coarse mass but not a fine powder.
3. Add the chopped dates, flax or coconut oil, vanilla and salt, and continue pulsing until you get a sticky mass.
4. Drop the nutty mass into lightly greased 8-9 inch springform pan. Press it down with the back of a flat spoon or spatula till the mix is uniform and comes up the rim about 1-11/2 inch.
5. Place cake base in refrigerator.
6. For the filling
   Place the berries in a high speed blender and purée till very smooth. If you have a regular blender then pass it through a sieve. Use the pulp in your smoothie or just eat it, it’s high fiber and still good!
7. Add coconut milk, vanilla to fruit purée and season to taste. Sweeten with maple syrup if you need it to be sweeter and lime juice. Pour about half the purée in a sauce pan and stir in the agar-agar. Use a wire whisk, stir continuously and bring berry purée to a boil.
8. Pour the warm purée into the cool purée and mix till everything is blended.
9. Pour it into the chilled tart and spread the filling to create a smooth surface. Place the tart in refrigerator and cool for 1-2 hours. Serve garnished with remaining berries.