Blackberry-Mint Tarte with Amarettini Base

This Tarte convinced me with its plain beauty 🙂 It just looks so pretty! …and it tastes like a berry smoothie. Fresh and berrily, just like spring!



for the base:

  • 100 g grounded Amarettini cookies
  • 110 g cold butter
  • 2 egg yolks
  • 100 g spelt flour
  • 1 tablespoon of water
  • 1/2 teaspoon of grounded vanilla
  • 50 g grounded almonds

for the topping:

  • 300 g blackberries
  • 300 g blueberries
  • 4 branches of fresh mint
  • 6 tablespoons of maple sirup
  • 150 ml coconut milk
  • 1 tablespoon starch
  • 2 teaspoon agar agar
  • 150 g berries for garnishing
  • edible flowers for garnishing (I used daisies and violets which I first candied with sugar)

For the dough fill the amarettinis into a freezer bag and smash them (using a rolling pin) until they are finely grounded. Mix it together with the other ingredients in a bowl and knead fast to a shortcrust pastry. Roll the pastry (on a floured surface) and press it into a tarte pan (also a bit up the sides of the pan). Place the pastry (with the pan) for 15-20 minutes into the freezer.

Preheat the oven in 175 °C  (top and bottom heat). Place a piece of baking sheet on the pastry and spread some legumes on top. Bake in the second shelf from top for 35 minutes. Let it cool down completely before you continue.

For the filling, quit  the mint leaves from the branches and puree with the berries. Press through a sieve to separate the pips. Add the coconut milk and taste with maple sirup. Add starch and agar agar with a whisker and shortly bring to boil while stirring. Fill into a bowl and let it cool down lukewarm, stirring occasionally.  Spread the filling on the pastry crust and refrigerate for at least 4 hours. Decorate with berries and flowers. Enjoy ♥



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