Blackberry & Blueberry French Earl Grey Tart

Ingredients

Base

• 1 ½ cup plain flour (GF)
• 4 tsp almond flour
• 2 ½ tbsp cornflour
• 95g dairy free butter, cold
• 3 tbsp rice malt syrup
• 2 tsp almond milk
• 1 tbsp French Earl Grey tea

Cream cheese layer

• ¼ cup + 1 cup water
• 2 tbsp French Earl Grey tea
• 2 tbsp gelatin
• 1 ½ cups soaked cashews
• 5 tbsp almond milk
• ½ block lactose free cream cheese, softened
• ½ cup coconut yoghurt
• 2 tsp vanilla extract

Berry layer

• 1 cup blueberries
• 1 cup blackberries
• ⅓ cup + 3 tbsp water
• 2 tsp lime
• 1 tbsp gelatin
• 50ml coconut cream
• 1 ½ tbsp rice malt syrup

Method

Base

1. Pre-heat oven to 170℃. Grease a 25cm round or rectangular tart tin. 
2. Place all ingredients into a food processor and mix until a dough forms. Firmly press into greased tart tin and refrigerate for 15 minutes. 
3. Prick tart base with a fork before baking in preheated oven for 15 minutes. Allow to cool completely.

Cream cheese layer

1. Place ¼ cup water in a bowl and sprinkle over 2 tbsp gelatin. Set aside. 
2. Boil 1 cup of water with 2 tbsp French Early Grey tea on the stove top. Steep for 5 minutes before cooling to room temperature.
3. Beat together ½ block cream cheese, ½ cup coconut yoghurt, 2 tsp vanilla and steeped tea in stand mixer. 
4. Blend 1 ½ cups soaked cashews and 5 tbsp almond milk in a blender until smooth. Add to stand mixer and beat until smooth and combined. 
5. Pour evenly into cooled tart base and refrigerate until set (approx. 2 – 3 hours).

Berry layer

1. Blend 1 cup of blackberries, 1 cup of blueberries and ⅓ cup water until smooth. 
2. Combine 1 tsp lime juice, 3 tbsp water and 1 tbsp gelatin in a bowl. Allow to sit for 5 minutes. 
3. In a saucepan, add berry mixture, 50ml coconut cream and 1 ½ tbsp rice malt syrup, and bring to a simmer. Turn down the temperature. Immediately add the gelatin mixture and stir until fully dissolved. 
4. Allow to cool to room temperature before pouring over set cream cheese layer. Return to the fridge until set.

Can be kept in the fridge in an airtight container for up to 3 days. Serve with fresh berries.