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Ebony Carrot White Chocolate Blueberry Tart

These lusciously exquisite creamy tarts are bursting with flavors and color! It's sweet enough for dessert yet healthy enough for breakfast. Naturally colored and added Suncore Foods® Ebony Carrot Supercolor Powder to create this stunning purple hue in these Ebony Carrot White Chocolate Blueberry Tart. Serve this stunning tart and prepare for jaws to drop, enjoy! 

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!

Ingredients

Ingredients (makes 3-4 tartlets)

Crust:
1 cup wholemeal flour
1/4 cup almond meal
1/4 cup coconut oil
2 tbsp maple syrup
1/2 tsp vanilla bean extract
1/4 tsp Suncore Foods® Rose Salt

Blueberry chia jam:
1/2 cup blueberries
2 tbsp Suncore Foods® Chia Seeds
2 tbsp maple syrup
1 tbsp water

Vanilla filling:
3/4 cup full fat coconut milk
2 tbsp maple syrup
1 tsp vanilla bean extract
1 tbsp cornstarch
1/2 tsp agar agar powder

White chocolate:
150g dairy free white chocolate, melted
2 tsp Suncore Foods® Ebony Carrot Supercolor Powder
2 tbsp coconut oil, melted

Directions

1. Preheat oven to 180c. In a food processor, combine crust ingredients and pulse to combined.

2. Chill the dough in the fridge for 5 mins. Roll dough into a large rectangle. Cut out the circles of the chilled dough using your tart ring, cut long strips of dough. Lift the strips and place them on the inside of each tart ring.

3. Bake for 20 mins until crust is golden brown. Let it cool while you're preparing the fillings.

4. Add the blueberries, water and maple syrup into a saucepan, cook on a medium heat. Mash the berries as they begin to heat up. When the blueberries have broken down to a saucy consistency. Remove from the heat and whisk in the chia seeds. Filling tart shell with chia jam, about 1/2. Chill in the fridge until needed.

5. In a saucepan, bring coconut milk to a boil. Add agar-agar, stirring constantly, keep stirring until agar completely dissolved. Then lower the heat and whisk in maple syrup, vanilla & cornstarch. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture over the chia jam. Chill in the fridge to set.

6. Combine melted chocolate, coconut oil and purple carrot powder. Mix until smooth. Pour mixture into spiral mold & place in the fridge to set.

7. Assemble — Carefully remove chocolate from mold and place it on the tart.


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