Blackberry Tart
This Blackberry Tart will be a hit at any get-together. Celery bonbons add extra crunchiness and whole blackberries are striking companion in this vegan dessert.
Ingredients
Celery Bonbons
- 1/2 cup celery juice
- 1/2 cup cane sugar
- 5 stalks celery
Blackberry Tart
- 1 cup flour
- 1/3 cup vegan butter
- 1/3 cup icing sugar
- 1/4 cup almond flour
- 1 lb fresh blackberry
Instructions
- In the bowl mix together butter, icing sugar, whipped aquafaba, flour and almond flour.Combine everything to make a smooth dough.Place in the refrigerator for 30 minutes.Once cooled, roll out the dough and cut out with a cookies cutter.Line pastry rings. Prick the base and let rest in the refrigerator for 1 hour.Bake for 30-40 minutes (365F). Let cool.
- Add fresh blackberries and celery bonbons (you could add whipped vegan cream to tartlet before position blackberries, however it is optional).
Celery Bonbons
- Add the sugar to the juice. Heat it gently to dissolve the sugar. Let cool.Cut the celery into strips. Place them in airtight container (or zip bag), add cold syrup. Seal the container (or the bag).Let it marinate in the refrigerator for 24 hrs.
Nutrition
Calories: 407kcalCarbohydrates: 62gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 163mgPotassium: 169mgFiber: 2gSugar: 36gVitamin A: 944IUVitamin C: 2mgCalcium: 40mgIron: 2mg
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