WorldRecipes: tart with fresh blackberries, coconut milk and mint
We are at the end of summer, and fall just outside the weather is perfect to pick fresh blackberries from the woods and try out many delicious recipes.
Today we offer a tart alternative, ideal for dessert or for a hearty breakfast!
350 gr. of fresh blackberries
500 gr. made with flour
1 packet of baking powder
200 gr. of sugar
150 gr. of butter
50 gr. chopped walnuts
400 g of coconut milk
50 g of chopped pistachios
50g ground almonds
20 mint leaves
1 pinch of salt
Begin to prepare the classic pastry using the flour on the work surface, and then add the slightly warmed butter, two egg whites and yolks, sugar and finally the yeast. The dough must rest for about half an hour in a cool and dry, while we continue with the preparation of the filling.
We prepare the first layer of dough for our tart: After thoroughly washed and cleaned 250 g of fresh blackberries, we’ll boil in a saucepan with water, a tablespoon of brown sugar and a few mint leaves. We continue to stir over low heat until you have a thick, soft, being careful not to burn the mixture. Once ready, let’s leave it to cool for a few minutes while we go on with the recipe.
We can then prepare the second layer of filling: a coconut cream and mint. To do so in reality we have already prepared an infusion with coconut milk and mint, by boiling 400 g of coconut milk in a bowl and then fire off leaving to infuse at least 15 mint leaves for a couple of hours. He spent the two hours you can remove the mint and add the infusion 2 egg yolks, 1 tablespoon brown sugar, 1 pinch of salt and a handful of finely chopped pistachios. Now refit the bowl on the stove and stir constantly until mixture is thick and avoiding lumps. Then just let it stand for a few minutes.
Once the mixture of short pastry will be ready we will dispose it within a baking tray from 30cm in diameter, suitably greaseproof previously. We will not keep any part of dough because in our tarts there will be the classic strips of pastry covering.
On the basis of the pastry will provide a finely chopped dried fruit: 50 g of ground almonds and 50 g of chopped walnuts.
We spread then the first layer of filling, the cream of blackberries, making sure to spread it evenly over the pastry.
We spread then the second layer of filling, cream of coconut milk and mint, making sure to overlap with the cream with blackberries evenly.
Put the tart in the oven at 180 degrees for about 45 minutes. At this stage to be very careful not to burn or the pastry or cream. Leave to cool.
To cover the cold cream, arrange the remaining 100 g of blackberries, and then decorate with a shower of sweets decorated with pleasure. Enjoy your meal!