As Summer draws to an end, we’re celebrating the remainder of the warm weather with this delicious berries and cream tart. The base layer is a softly baked chocolate crust, topped with a gin infused strawberry chia seed jam, completed with gatherings of sweet cashew and coconut cream! This would be the ideal dessert to whip out at a Summer party of BBQ and will look beautiful in the centre of your table spread.
Poetic Licence Gin Infused Strawberry & Cream Tart
- 120g buckwheat ﬂour
- 60g ground almonds
- 4 tbsp honey
- 2 tbsp cacao powder
- 2 tbsp coconut oil
- Splash of coconut / almond milk
- Dash of vanilla extract
- Berry Jam
- 2 tbsp chia seeds
- 1-3 tbsp Poetic License Picnic Strawberry Gin
- 200g fresh strawberries
- 80g blueberries
- Vanilla Cream
- 240g coconut cream
- 3 tbsp honey
- 150g cashews
- Dash vanilla extract
- Fresh Berries and Dark Chocolate
Preheat your oven to 180c and lightly grease a large tart/cake tin.
To make the crust, in a food processor, blend together the buckwheat ﬂour, ground almonds, honey, cacao, coconut oil and vanilla extract. Gradually add in a dash of plant based milk until the mixture binds together.
Transfer this into the cake tin and ﬁrmly press the mixture into the base, bringing it up at the edges to create a case to hold the tart ﬁlling.
Place this into the oven for around 15 minutes to bake.
Meanwhile, for the jam part of the dessert, slice the strawberries and place these into a saucepan with the blueberries and a splash of water. Cook these together oven a medium heat until the berries have melted and start the release their juices.
Once the mixture resembles a berry compote, stir through the honey, chia seeds and gin (you can add 1-3 tbsp of this depending how strong you would like it), Remove the jam from the heat and allow to thicken.
Transfer into a bowl and pop into the fridge to cool.
Once your tart case is cooked, remove this from the oven and carefully transfer onto a wire wrack to cool.
When both the jam and tart are cooling, you can prepare the cream topping. Using your Ninja Blender attachment, blitz together the cashew nuts, coconut cream, honey and vanilla until you’re left with a really smooth, velvety texture.
When the tart case and jam have cooled, spread the jam over the base and carefully smooth out. Top with the cashew cream and garnish with fresh berries and grated chocolate.