Yield one tart to cut into 6-8 portions


Ingredients

Crust
1 cup roasted pecans
3/4 cup gluten-free flour
1 Tbsp melted coconut oil
2 Tbsp maple crystals
1/4 tsp baking powder
pinch of salt


Bowls of ingredients listed for the berry tart.
Filling
2 cups raspberries
2 cups blueberries
2 Tbsp maple syrup
2 tsp agar flakes
2 tsp kuzu starch
2 cups cup apple juice mix  

 

Method

CRUST

1. Preheat the oven to 350 degrees and roast the pecans for 10 minutes 2. Combine the roasted pecans, gluten-free flour, maple crystals, baking powder and salt in a food processor and grind till fine.

Step 2. Combined and ground fine in a food processor; roasted pecans, gluten-free flour, maple crystals, baking powder and salt.

3. Grease a tart pan with a little of the coconut oil.

4. Combine the maple syrup and the remaining coconut oil and add them to the dry ingredients in the food processor.  Pulse until the dough comes together.

5. Push and shape the dough to line the tart pan and refrigerate for 20 minutes.
Hands pressing the mixture from food processor into the tart pan.  

6. Bake the tart case in the oven for 25 minutes at 350 degrees.

Noot holding up the baked tart crust in the metal mold.

FILLING

1. Mix the kuzu starch with 1/4 cup apple juice, stir to dissolve.
Kuzu starch about to be mixed with 1/4 cup apple juice.

2. Combine the agar flakes with the remaining apple juice in a saucepan and bring to the boil stirring to dissolve the agar.

3. Reduce to simmer and add the kuzu starch/ apple juice mixture. Stir at a simmer until the liquid thickens. 
Kuzu mixed with apple juice simmered until thick.

4. Add the maple syrup and pinch of salt.

5. Add the berries and simmer for a few minutes, Then remove from heat and  allow it to cool for approx. 10 minutes as it thickens.
Added the berries to the pot to simmer

6. Pour the berry mixture into the tart case and leave to set.

Pouring cooked berry mix into tart case.