Blackberry Breakfast Tart
When I had the café we used to make all sorts of variations of this tart. The base is particularly versatile. We often used to fill the baked base with yoghurt and stewed seasonal fruit with a sprinkle of toasted nuts or seeds, or baked buckwheat groats. And for the markets I’ve done it with lemon curd and meringue and as a cheese cake base. And it is both gluten and dairy free, depending of course on the filling, it’s suitable for people with food sensitivities.
This time I’ve filled the base with a blackberry buttermilk filling which makes a lovely special occasion breakfast or brunch, although it would work well as a light dessert as well. There were plenty of late summer, fresh blackberries around when I made this, but you could also use frozen ones and it works really well with blueberries or raspberries. I’ve made these in a large tart tin - I really like the look of a slice of this tart but individual tart tins work well also. Try to use a loose bottomed tin as it’s much easier to remove the tart.
Make this recipe the day before you need it. Serves 8-10
Blackberry Breakfast Tart
30g sunflower seeds
80g raw almonds
130g buckwheat flour
Pinch of salt
60ml maple syrup (you could also use a mild flavoured honey, rice malt syrup or agave syrup)
50g coconut oil, cold
170g blackberries, fresh or frozen
1 lemon, zest and juice
1 teaspoon vanilla essence
Heat the oven to 170° celsius. Grease a large cm, loose based tart tin (or 8 individual ones – depending on size).
Put the sunflower seeds and almonds on a tray and roast them in the oven for about 10 minutes or until they are lightly toasted.
Remove from the oven and let cool for a few minutes. Put the nuts and seeds into a food processor and pulse until they are finely chopped. Don’t over process them, you don’t wat to create a paste. Add the buckwheat flour and salt and pulse a couple of time to combine. Add the maple syrup, coconut oil and water and process until the mixture comes together.
Tip the base mixture into the tart tin and press into the bottom and sides. Bake in the oven for 15-20 minutes or until the base is slightly firm and a light golden colour.
To make the filling add all of the ingredients to a blender and blend until the mixture is smooth. You need to make sure that you don’t have any seeds left. You can also do this in the food processor but you will find that the seeds won’t break down as well and you will need to put the mixture through a sieve to remove the seeds.
Pour the berry mixture into the tart base and bake until the filling is set. This will take about 50 minutes for a large tart tin (for the small ones check after 30 minutes). You don’t want a really firm set, a bit of movement in the centre is fine as it will firm up as it cools.
Cool and then refrigerate the tart for at least 4 hours but preferably overnight. Serve with extra berries and a dollop of yoghurt