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Berry-Tarte on a plate

Dark Beeries-Tart

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  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 4 h time to chill
  • Total Time: 4,5 hours
  • Yield: 6 1x
  • Category: backery

Description

A super fruity tart, where the oven stays cold! Super delicious – super nice!


Ingredients

Scale

FOR THE CAKE BASE:

  • 10 pitted medjool dates
  • 200 g of almonds
  • 60 g sunflower seeds
  • 3 tablespoons of coconut oil
  • 1/4 tsp sea salt

FOR THE TOPPING

  • 150 g blackberries
  • 150 g blueberries
  • 150 g redcurrants
  • 150 g blackcurrants
  • 150 g gooseberries
  • 3 branches of basil
  • 3 tablespoons of maple syrup
  • 1 tbsp lime juice
  • 1 tbsp cornstarch
  • 1 teaspoon agar agar / or 6 sheets of gelatin
  • 150 g berries to garnish

Instructions

For the base, chop the dates roughly, chop almonds and roast briefly with the sunflower seeds in a frying pan until they start to smell fragrant. Let cool down. Process all ingredients for the base in a food processor to a sticky mass. Put it in a 26 cm springform pan or, as I did, in several small Tartlette dishes and press them with a spoon. Create a border and let cool it in the fridge.

For the filling, wash and pick the berries, roughly chop basil and finely puree with the berries, maple syrup and lime juice. Strain through a sieve. Boil the fruit purée in a small saucepan, stir in the cornstarch and agar agar with the whisk and cook for 4 minutes. Then allow to cool lukewarm, stirring occasionally, so that no skin forms, and put it on top of the cake base. Refrigerate for at least 4 hours in the fridge. Garnish with the remaining berries before serving.


Notes

As I said, you can be creative which berry combinations you take … it always tastes good! And especially on hot days, this tart is a winner!