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
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.
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.
6. Bake the tart case in the oven for 25 minutes at 350 degrees.
FILLING
1. Mix the kuzu starch with 1/4 cup apple juice, stir to dissolve.
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.
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.
6. Pour the berry mixture into the tart case and leave to set.
