Blackberry Chocolate Italian Tart with Coffee-infused Creme Fraiche

• Vegetarian

• Produce

  • 2 cups Blackberries

• Refrigerated

  • 1 Egg + one egg white

• Condiments

  • 1 cup Blackberry or mixed berry jam
  • 1 tbsp Lemon juice
  • 1 tbsp Maple syrup

• Baking & Spices

  • 2 tsp Baking soda
  • 2 tbsp Brown sugar
  • 1 Chocolate
  • 50 g Coconut flour
  • 1 tbsp Coffee beans, ground
  • 1 tbsp Corn starch
  • 70 g Dark chocolate
  • 100 g Sugar
  • 1 Vanilla
  • 1/2 Vanilla bean
  • 1 Vanilla salt
  • 200 g Whole wheat or spelt flour

• Oils & Vinegars

  • 80 ml Coconut oil

• Dairy

  • 1 cup Buttermilk
  • 1 cup Heavy whipping cream
  • 1 Splash Milk

Found on hortuscuisine.com

Description

Ingredients

• 1 cup buttermilk
• 1 cup heavy whipping cream
• 1 tablespoon roughly ground coffee beans
• Half a vanilla bean, split in half and seeds scraped
• 1 tablespoon maple syrup
• 200 g whole wheat or spelt flour
• 50 g coconut flour
• 80 ml coconut oil
• 1 egg + one egg white (reserve the yolk for brushing)
• 100g sugar
• 2 teaspoons baking soda
• Splash of milk
• Vanilla
• 2 cups blackberries
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 1 tablespoon corn starch
• 1 cup blackberry or mixed berry jam
• 70 g (about 2/4 of a tablet) dark chocolate, or, even better, coffee flavored dark chocolate (see suggestions above), shaved
• Extra shaved chocolate
• Vanilla salt

Directions

• Start this a couple days in advance.
• Lightly crush the coffee beans, add them to a tea filter, and steep them in the cream together with the seeds and whole vanilla bean for 24 hours. Then, take out the coffee beans and the vanilla, squeezing them well.
• When ready, combine the cream and buttermilk, and leave them to sit on the counter for 24 hours. After that time, they should have curdled into thick cream. Add the maple syrup and mix well. Store in the fridge.
• Combine all the ingredients in a bowl until a dough comes together. Add more or less milk as needed for the dough to completely come together, and not feel too dry. It should be soft but not too sticky. Wrap it in clingfilm and store in the fridge for about 20 minutes.
• Combine the blackberries, lemon juice, sugar and starch, and toss to coat well. Set aside.
• Grease and flour a tart tin/mold with a detachable bottom.
• Preheat the oven to 350 F˚.
• Take the dough out of the fridge, and cut ¼ of it off to make the decorative strips. Press the rest of the dough into the mold, distributing evenly in the pan. Cover the bottom with half the shaved chocolate, spread on the berry jam, and top with the remaining chocolate. Finally, pour over the blackberries, distributing them evenly.
• Make some strips or other decoration with the remaining dough, and brush the crust with the leftover beaten egg yolk.
• Bake for about 30 minutes, or until golden brown on top. Let it cool before slicing.
• Serve with the creme fraiche, some extra dark chocolate, and a tiny sprinkling of vanilla salt to make things a little fancier.