Sort ingredients
asuuuma
QR Code
Listen
Pdf
Grease 9" tart tin with removable base with little coconut oil and line the base with baking paper.
Preheat the oven to 350 °F (170 °C)
Place almonds and pistachios into a food processor and blend until ground. Add salt, cardamom, lime zest, maple syrup and coconut oil and blend until the mixture comes together. You should have a sticky mix when pressed together.
Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Don't go all the way up, about ¾ high. The crust edge on mine was about ¾ inches tall.
Place into the oven and bake for about 10 minutes just until set. Remove from the oven and leave to cool down.
Place blackberries into a medium pot, add maple syrup, lime juice and water and bring to a boil. Gently simmer for 5 to 10 minutes until broken down and mushy. Now press the mixture through a mesh sieve. You should have about 2 cups (480 ml) of liquid, add little water if needed. Pour it back into the pot. Whisk in coconut cream and vanilla followed by agar flakes. Bring the mix to a boil and leave to simmer for about 10 minutes stirring frequently until the flakes have dissolved.
Leave to cool down slightly, and pour onto the crust.
Place into a fridge for about an hour to set.
Before serving top with few blackberries, crushed pistachios and lime zest.