Crust
12 dates, pitted
1 cup almonds
1/4 cup cashew nuts
1/4 tsp fine sea salt
Blackberry custard
160g fresh blackberries
1 tbsp lemon
200g full fat coconut milk
1/4 cup maple syrup
1 tbsp cornstarch
2 tsp gelatin powder
Raspberry jelly
1/4 cup raspberries or cherries
2 tbsp maple syrup
1 cup water
1 tsp gelatin powder
Grease a 18-22 cm tart tin. Set aside. In a food processor combine dates, almonds, cashews and salt, process until nuts grounded and combined. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while working with the filling.
In a blender, add blackberries and lemon, puree until smooth. Add blackberry puree, maple syrup, coconut milk, into a saucepan and cook on a medium-high heat, when the mixture started to boil, add cornstarch and gelatin, constant stirring until gelatin completely dissolved.
Strain mixture through a mesh sieve.(straining will result in a finer texture). Pour mixture to a cooled tart and place in the fridge for 1 hour to set.
Make the jelly, add raspberries in a blender and puree until smooth. Strain through a mesh sieve. In a saucepan, add water, raspberry puree, maple syrup. Bring to a boil, whisk in the gelatin powder. Let it simmer for 3 minutes, until gelatin is completely dissolved. Stirring constantly.
Turn off the heat and allow mixture to cool to room temperature before gently pouring over the top of the set blackberry custard. Place tart in the fridge for 2 hours to set. Remove tart from the tart tin and garnish with berries.
