It seems I have a sweet tooth.
My third sweet post in a row. Not to worry, theres lots of new recipes coming to you soon with some more savoury flavours too. Lots inspired my travels and some great ideas for summer.
Being in South of France the weather is gorgeous and fruit is oh so appealing.
When I saw a punnet of big juicy blackberries, I couldn’t resist. The thought of blackberry tart reminds me of summers spent with my Nan in Wales as a child.
These are a Paleo version and my taste testers said it reminded them of the French Clafoutis, in tart form!
Really simple to make and very tasty. You could also use the pastry to case to fill with some other fruits such as rhubarb and strawberry or cinnamon apples. A great summer afternoon tea additions, these are also vegan tarts too!
Let me know how yours turn out!
Makes x 6
- 1/2 cup tapioca flour
- 1/2 cashews
- 1/2 cup ground almonds
- 1/2 tsp nutmeg
- Pinch of salt
- 1/4 cup coconut milk
- 1 cup blackberries
- 1/2 pear
- 2 tbsp maple syrup
Preheat the oven to 150 degrees.
In a blender, combine all the pastry ingredients except the coconut milk ingredients and pulse into a coarse mixture. Slowly add the coconut milk to bind the mix.
Pat the pastry mix into your greased moulds, around the base and the edges. Rubber moulds work best I find. The mix should hold its shape and not slip. If it does slip theres too much liquid so add a little more ground almond.
Place into the oven at 150 degrees for 15 minutes.
Whilst the cases are cooking, combine the blackberries and chopped pear into a pan with the syrup and heat until the syrup begins to thicken.
Remove the pastry cases which will be slightly set and add the blackberry and pear mix. Bake for a further 15 minutes.
Remove from the oven and allow the tarts to cool on a rack before serving.