Special thank you to Amore di Mona for sponsoring this post.
Happy September! Hope you’re all well and feeling excited about the change of season. Autumn always sparks new excitement in me, there’s a change in the air which I love.
How was your summer? I haven’t travelled anywhere this summer, instead, I’ve used this time for learning. I’m changing direction in my life, a new calling to become women transformational coach. I will still be here sharing my recipes, don’t worry but it will be possibly less so.
Now to this lovely Blackberry Chocolate Cardamom Tart that I have created for you. It’s a lovely late summer, early autumn tart with baked nut-free sunflower seed crust, blackberry chia jam and chocolate ganache. Simple yet decadent.
For a long time, I wanted to create tart crust without the use of oil or butter and the sunflower seed butter does the job really well. The idea came to me after creating tahini cookies, the dough was so lovely to work with. I make my own sunflower seed butter by blending a cup of sunflower seeds in a food processor. You can have a go and use it to make cookies as well.
It’s a very soft dough and really easy to work with and roll out. Add enough water until it’s nice and soft. You can replace the buckwheat flour with brown rice flour and the oats with quinoa flakes if you like an alternative.
The blackberry chia jam is quick and easy. I like to make it with frozen blackberries but you can use fresh ones too or even a mix of berries. It sets within half-hour.
Once the jam is set you can make the chocolate ganache and finish off the tart. I always set it in the fridge overnight. The chocolate ganache takes a few hours to fully set so it’s better. I use oat cream here but any other plant-based cream will also be fine.
If you like to decorate your tart, top it with few fresh blackberries, I’ve also used some borage edible flowers. Always have some fun with the toppings!
- 70g sunflower seeds (1/2 cup)
- 50g gluten-free oats (1/2 cup)
- 70g buckwheat flour (1/2 cup)
- 30g tapioca flour (1/4 cup)
- 2tbsp cacao powder
- ¼tsp cinnamon
- ¼tsp cardamom
- pinch sea salt
- 60ml maple syrup (1/4 cup)
- 60ml sunflower seed butter (1/4 cup)
- 2 to 3tbsp water
Blackberry chia jam:
- 200g frozen blackberries (2 cups)
- squeeze of lemon juice
- 1tbsp maple syrup
- ¼tsp cinnamon
- ¼tsp cardamom
- 2tbsp chia seeds
- 240g dark vegan chocolate (8.4oz)
- 250ml oat cream (1 cup)
- fresh blackberries
- Preheat the oven to 180°C (350F)
- Grease 9” tart tin with removable base.
- Place sunflower seeds and oats into blender and blend until ground into flour consistency.
- Place ground sunflower seeds, oats, buckwheat flour, tapioca flour, cacao, cinnamon, cardamom and salt into a food processor and pulse to combine.
- Add maple syrup and sunflower seed butter and blend until the mixture starts coming together.
- Add water bit by bit until it forms into a smooth soft dough.
- Roll out the dough between two sheets of baking paper until slightly larger than your tin.
- Place your roll out dough carefully into the tart tin and cut off the edges.
- Pierce the base few times with a fork.
- Bake for about 15 minutes just until set.
- Leave to cool down.
- Blackberry chia jam:
- Place blackberries, lemon juice, maple syrup, cinnamon and cardamom into a small pot and gently heat for about 10 minutes until blackberries are soft and mushy. Take off the heat and roughly mash them with a fork. Stir in chia seeds and set aside to gel up.
- Chocolate ganache:
- Roughly chop the chocolate for the chocolate ganache and place into a medium bowl. Place the oat cream into a small pot and gently heat until boiling point. Pour over the chopped chocolate and stir until completely melted and smooth.
- To assemble:
- Evenly spread the blackberry chia jam onto the baked crust. Pour over the chocolate ganache and place into fridge until set, preferably overnight.
- Once set gently remove from the tart tin, place onto serving platter and decorate with few fresh blackberries.
- Store in fridge.
Make your own sunflower seed butter by blending sunflower seeds into creamy consistency using a food processor or high speed blender.
You can replace the buckwheat flour with brown rice flour and the oats with quinoa flakes if you like an alternative.