Vegan Berry Chocolate Tart

INGREDIENTS

For the Pistachio Shortbread Crust:

• 2/3 cup shelled pistachios*
• 3/4 cup all-purpose flour (may use an all-purpose gluten-free flour blend including xanthan gum)
• 1/3 cup refined** coconut oil
• 4 tbsp confectioners’ sugar
• 1/4 tsp salt omit if pistachios are salted

For the White Chocolate Layer:

• 1/3 cup coconut cream***
• 1/2 cup vegan white chocolate****
• 1 tsp vanilla extract

For the Berry Curd Layer:

• 4 cups (2 bags) Stahlbush Island Farms Northwest Berry Blend
• 1/2 cup granulated sugar
• 3/4 cup water, divided
• 1/4 cup cornstarch
• 2 tbsp lemon juice
• 1/8 tsp salt
• 4 tbsp vegan butter
• fresh berries for garnish, if desired

INSTRUCTIONS

• For the Pistachio Shortbread Crust:
  • Preheat the oven to 350°F.
  • In a food processor, blitz the pistachios until they have broken down into a coarse flour. Don’t over-process or it will become greasy and then into nut butter. And in the flour, refined coconut oil, confectioners’ sugar and salt (if using.) Pulse until blended and the dough starts to ball up.
  • Press the dough evenly into a 9″ round pan with removable bottom. Start with the sides and work your way down ensuring that the crust is even. Using the bottom of a flat dry measuring cup dusted with flour may help. Press and smooth out the surface. Gently pierce the sides and bottom every inch or so with a fork. Freeze for 10-15 minutes to prevent the crust from slumping in the oven. Bake for 10-12 minutes or until fragrant and starting to lightly brown.
• For the White Chocolate Layer:
  • In a small pot, heat the coconut cream over low heat. Once steaming, remove from heat and add in the white vegan chocolate and stir until it melts. Whisk in the vanilla extract. Pour over the baked tart crust and set in the fridge to chill completely, about 30 minutes.
• For the Berry Curd Layer:
  • In a medium-sized pot, cook the berries over medium-low heat with 1/2 cup water until they are simmering. Remove from heat. Carefully blend the berries in a food processor or blender. In the meantime, rinse out the pot.
  • Press the berries through a fine mesh sieve back into the pot. Turn the heat up to medium. Whisk in the sugar and salt.
  • Make a cornstarch slurry by whisking the remaining 1/4 cup of water and the lemon juice with the cornstarch in a bowl. Once all of the lumps are gone, whisk the slurry into the berries.
  • Heat and whisk constantly until the pudding has thickened, whisking and cooking one additional minute once it’s thickened. Remove from heat, and whisk in the vegan butter. Whisk until completely melted and the mixture is smooth and glossy.
  • Pour over the chilled, set ganache in the tart crust. Place in the refrigerator to cool completely, about 2 hours. Cover only once completely chilled and set. Decorate with fresh berries or as desired.

Notes:

*Instead of pistachios, may use toasted, skinned hazelnuts.

**Refined coconut oil has had the coconut flavor removed for a neutral tasting oil. May substitute with vegan butter baking sticks (not tub style) if preferred.

***If you don’t have canned coconut cream, you may use canned full fat coconut milk. Leave it in the fridge overnight so that the cream rises to the top. Carefully open the can and scoop the cream out, reserving the coconut water for another use, such as smoothies or curry.

****May use good quality dark vegan chocolate instead of vegan white chocolate. The layers won’t be as distinct but still delicious!