White Chocolate Vegan Blackberry Tart
Sweet and fragrant, this silky vegan blackberry tart is made with a homemade buttery crust, and a creamy vegan white chocolate pudding. The combination of sweet, ripe blackberries and the vegan white chocolate is fantastic, although you could make it with any number of fruits and berries. Make this tart the night before, and serve for a delightful afternoon tea!
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Foraging Blackberries
If you’re looking at the date this post published, you’ll know that I didn’t forage the blackberries in this tart. But I do enjoy foraging blackberries! They usually ripen sometime around late July, and can often be found trailside in prickly brambles. They make a wonderful, juicy, sun-drenched treat, perfect for picking and snacking on as you hike. Blackberry plants create dense, impassible thickets with sharp thorns. They can grow over 10 feet tall, and spread horizontally. They have dark green leaves, and look very similar to raspberry plants, which makes sense as they are closely related. Their flowers are small and white, with 5 petals. The fruits start off whiteish green, and as they ripen they turn red and then black. The easiest way to tell the difference between an unripe blackberry and a raspberry is by picking it. When you pick a blackberry, it will retain a core in the center of the cluster of black fruits, whereas a raspberry leaves a core behind and is hollow in the center. There are some other berries that look similar to blackberries, but as far as I am aware there are no poisonous ones.
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How to Make this Vegan Blackberry Tart with White Chocolate
For our layered tart, we have both a white chocolate and a blackberry layer, along with a tart shell to make. None of these are really tricky to make, but you do want to set aside some time to let the tart cool between layers.
- The Crust For this recipe we developed a quick sweet crust recipe. It’s simple and delicious, with a light vanilla flavor and we will definitely be using it for more sweet and fruity tarts in the future. The tart dough is most easily made in a food processor (not a blender!). If you don’t have a food processor, you can use a bowl with a pastry knife, but it will be a good bit more effort. Start by mixing together the dry ingredients, and then cutting in the vegan butter. Finally, slowly mix in the vanilla and vegan milk until you’ve got a dough. It should be smooth and pliable. Wrap it up and throw it in the fridge so the vegan butter is nice and chilled.
Since we don’t want to bake the tart filling, we’re going to blind bake the tart (which just means we’re going to bake the tart shell with nothing in it). I used a handful of beans on top of some parchment paper to stop the crust from bubbling up as it cooked. Once the shell is baked, let it cool down to room or fridge temperature. I left mine in the baking dish until all the filling was set, just as a little added support. - The Blackberry Jelly Once the shell is cooled, the first layer we put in is the blackberry jelly layer. Initially I made this as a really simple jam, but quickly discovered what I’m sure many people have discovered before me- blackberries just have too many seeds to make a pleasant jam. So the first step you have to do here is to cook down your berries, and then strain out the seeds. Back into the pot, add sugar. We’re going to use agar agar powder to set our jelly, along with a little lemon juice to balance the sweetness with a little more acidity. Let the jelly layer set before moving on to the white chocolate pudding on top.
- The White Chocolate Pudding is a recipe that I made recently, and makes up the top layer of this tart. Make sure you check out the actual recipe for detailed instructions, but how it’s going to work is basically as follows. Firstly, you’re going to heat some plant-based milk, sugar, and cornstarch together in a saucepan. Bring it to a boil, and it should quickly thicken. Take it off the heat, and add cocoa butter and vanilla extract to the pot. Mix, and let the cocoa butter melt and integrate in. Layer the pudding in on top of the jelly- I wasn’t able to fit quite all of mine in, there was maybe half a cup extra that I set aside and ate by itself.
Once your white chocolate layer is in the crust, you can add some blackberries as decoration. I’m sure some of you all can come up with much better tart decorating techniques than I did, and I’m super excited to see what you come up with! Let the white chocolate pudding layer set in the fridge before serving. Once it’s all firmed up, slice and enjoy!
White Chocolate Vegan Blackberry Tart
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp. cornstarch
- A pinch of salt
- ½ cup vegan butter
- 1 tsp. vanilla extract
- 2-3 tbsp. plant-based milk
- 12 oz. blackberries
- ½ cup granulated sugar
- 1 lemon
- 1 tsp. agar agar powder
- 1 batch white chocolate pudding
- Powdered sugar for decoration (optional)
Instructions
- Start by making your crust. Add the flour, sugar, cornstarch and salt to a food processor, and pulse a few times to combine. Add the butter, cutting it into pieces roughly the size of a tablespoon. Pulse until the butter is integrated into a crumby or sandy texture. Add the vanilla extract, and turn the food processor on. Add vegan milk, ½ tbsp. at a time, until a dough forms into a ball. Remove from the bowl, form into a disk, and cover in plastic wrap. Place in the fridge to chill for at least 30 minutes (but you can also leave it overnight or longer).
- Once the dough is chilled, preheat the oven to 375°F (190°C), and grease a 9-inch round baking dish. Roll out the dough to an 11-inch circle, and place it in a into the prepared baking dish. Cut out a piece of parchment paper that covers the base of the tart, and line with dried beans to keep it flat. Blind bake the tart for 20 minutes, then remove from the oven and allow to cool.
- Next start on the blackberry filling. Set aside a few berries to use as decoration (optional). Add the blackberries along with half a cup of sugar to a medium-sized saucepan, and heat to a simmer. Cook, smashing up the berries, until they have lost most of their structure. Remove from the heat and push throw a fine metal strainer to remove the seeds. Return to the pot, and add the sugar. Cook, stirring until the sugar is dissolved. Add the lemon juice and agar agar. Whisk well to avoid any lumps, and bring to a simmer. Stirring while you cook, continue for several minutes while the jelly thickens. Remove from the heat, and pour directly into the cooled tart shell. Place in the fridge to set and chill.
- Make the white chocolate pudding as directed in the recipe. Pour the warm pudding over the blackberry jelly until it reaches the top of the tart shell. Decorate the top with fresh berries, if desired. Return to the fridge and let set until cool. Top with powdered sugar, and serve.
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