It’s the end of the summer and the garden is just full of local seasonal berries. The red currants are one of the berries that I’m just so used to since childhood. There are just so much of them that it’s just like my mind is blind and I don’t even notice them. But the truth is that these little berries are actually such a great treat. One of the good ways to highlight these red currants are of course cakes. Some simple cake where you can taste the combination of sweet and sour.
Red Currant Almond Tart
Paleo Almond Crust:
- 2 cups ground almonds (4,6 dl)
- 3 tbsp tapioca flour
- 3 tbsp birch sugar or 1 tbsp honey
- Pinch of pink Himalayan salt
- 1 tbsp coconut oil
- 1 egg
Vanilla & Berry Filling:
- 2 eggs
- 2 egg yolks (what to do with egg whites? Make mousse! I have some recipes for coconut mousse and chocolate mousse)
- 100 ml cashew milk
- 2,5 tbsp honey
- 1 seeded vanilla bean or ½ tsp ground vanilla pod
- 2 tbsp tapioca flour
- 1 cup berries (red currants and black currants)
Whipped Coconut Cream: about 400 g tinned coconut milk, ½ tsp honey, vanilla
- Preheat the oven to 175° C/ 347° F.
- To make the crust, place almond meal, tapioca, birch sugar and salt in a food processor and pulse until combined. Add coconut oil and process until mixture resembles fine breadcrumbs. Add egg and process until the mixture forms a ball.
- Butter square tart pan (35 cm x 11 cm) with coconut butter. Take the pastry out of the food processor and roll the pastry between the cling wrap and press the pastry on a tart pan (it might be a little bit sticky. So, you might need to make your fingers a little bit wet because you can´t handle it like usual plain flour tart pastry).
- Bake it for 20-22 minutes until it´s lightly golden (make sure it´s baked because otherwise later it doesn´t stay together properly).
- While the crust is in the oven, make the filling. Whisk together all the ingredients (except berries) until combined.
- When the pastry case is ready, pour the filling on top of the crust, add berries and bake it another 20-22 minutes until the filling is set.
- Take the tart out of the oven and set aside to cool.
- Make the coconut whipped cream (optional):
- Chill coconut milk in the refrigerator overnight or more. (Let it sit in the fridge for overnight, the choice of coconut milk or cream is very important. There are many brands which have many additives or thickeners and because of that, they don’t separate even after weeks in the refrigerator (so try to choose more natural ones which have fewer thickeners inside Make sure that you don´t shake the can to encourage separation of the cream and liquid). After chilling, you should get liquid and thickened cream like cream cheese on top. If you don´t have that, then there´s something wrong with the coconut cream).
- The next day, chill a large mixing bowl 10 minutes in the refrigerator before whipping.
- Remove the coconut milk from the fridge without shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (for example, use in smoothies).
- Put hardened cream in your chilled mixing bowl. Whip on high for 15 minutes until the whipped cream is soft, fluffy and it holds soft peaks. After 5-7 minutes you can add 1 ½ tsp honey and ¼ tsp vanilla.
9. Decorate the tart with berries and serve with coconut whipped cream (optional).