I know. I JUST posted a birthday blackberry dessert. That’s because August is all about blackberries and Leo birthdays. I have a lot of Leos in my life. I could probably do a birthday post every other day if I had time to make desserts for all of my Leo friends and family. My mother, my sister, my brother, two of my dads, my aunt…okay that’s just the Leos in my family. Also friends..Helena, Melanie-Maria, Sarah, Lindsay, Maiko, Sabrina, Lils….oh I’m forgetting some I know it. Don’t get me started on co-workers.
To celebrate her birthday, my sister sailed with our nephew on a friend’s boat to Gabriola, where I visit my mother in August. I’d like this to become a tradition.
For her birthday, I made Silvi a Blackberry Lemon Cashew Cream Tart with a Ginger Almond Crust. It was gluten-free and vegan partly to accommodate the tender tummies of my mother and myself, but mostly I just thought that Silvi would dig this kind of cashew cream tart. She did. It’s really a lot like an ice cream cake, which Silvi likes better than cake. I made the tart again a few days later, because we ate the first one without photographing it. We didn’t have any lemons, so I made it with limes. Oh my! It is even better with lime. It is a little bit like my favourite Blackberry Ginger Gin Cocktail…only cake instead of booze. Either lemon or lime will work though.
CASHEW LIME CREAM
- 2 cup raw cashews (pieces are fine)
- 1/2 cup lemon juice or lime juice
- 1/2 cup pure maple syrup
- 6 Tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- Soak the cashews in water for at least 4 ours and preferably more like 8 hours. You can also make the crust the night before if you like (scroll down). It is a good idea, since both need to be cool before assembly.
- Drain the cashews. Process or blend the drained cashews with all of the other ingredients until smooth & creamy. Pour the cashew cream into the cooled crust and freeze for 2 hours or more. You can use this time to make the blackberry topping if you have not already done so.
- About 30 minutes before serving, take the tart out of the freezer and top with blackberry plum topping.
ALMOND CRUST (GLUTEN-FREE AND VEGAN)
- 2/3 cup almond meal
- 1/4 cup sugar
- 1/2 cup coconut oil, melted and still warm, plus a bit for the pan
- 1 teaspoon vanilla extract
- a pinch of sea salt
- 1/3 cup minced crystalized ginger
- 2 teaspoons dry ground ginger
- 2/3 cup brown or white rice flour
- 3 Tablespoons potato starch
- 2 Tablespoon tapioca flour
- Preheat the oven to 4oo degrees. Grease a pie tin with some coconut oil.
- In a medium bowl, combine almond meal, sugar, melted coconut oil, vanilla, salt, dry ginger and crystalized ginger.
- Add the brown rice flour, potato starch and tapioca starch and mix until combined.
- Turn out dough into the prepared tart pan and press it evenly into the sides, and across the bottom, so that there are no cracks. Place tart pan onto the baking sheet in the oven for 15 to 20 minutes or until golden brown. Let the pie crust cool completely before filling it.
BLACKBERRY LIME TOPPING
- 2 Tablespoons cup cornstarch
- 2 cups fresh blackberries
- 1/2 cup sugar
- the zest of 1 lemon or 1 lime
- Dissolve cornstarch in 2 Tablespoons of water in a small bowl and set aside.
- Combine blackberries, sugar and lemon or lime zest in a large heavy saucepan. Cook over medium heat, stirring, until sugar dissolves and juices are released (4 minutes).
- Stir in cornstarch mixture and bring to a simmer and cook until any raw cornstarch flavour is gone.
- Transfer the mixture to a bowl and allow it to cool before using it to top the tart.
YOU MAY ALSO LIKE…