Thursday, September 20, 2012

Blackberry Pies



One of my favourite memories is of warm autumnal Sunday afternoon's spent foraging in the hedgerows for blackberries.  There's something special about finding these truffle-black berries, that stain your fingers a beautiful crimson, as you carefully pick them and drop them into your tub. 

 Wild blackberries are an altogether different creature to the purpose-grown nuggets that you find in the supermarket aisle.  Wild blackberries have a sweeter, denser flavour that demands crisp pastry and sweet cream.  Luckily I have just the recipe for you...

Vanilla Cream (this makes a little more than you need for 5 tart shells, just eat the leftovers as a pudding with some won't be sorry!)
  • meat from two young thai coconuts (about 2 cups)
  • 1/2 cup coconut water (you will get more water from the two coconuts, DO NOT throw it away, drink it and enjoy its amazing benefits!)
  • 2 TBS coconut butter
  • 2 TBS coconut oil
  • 1/4 cup honey
  • 1/2 TBS vanilla extract
  • seeds from 1 vanilla bean, pod discarded
  • 1/8 tsp salt
Place all ingredients into a high speed blender and blend for a few minutes or until very smooth.
Cover and place into the fridge.

Tartlets (makes 5)
  • 1 1/2 cups almond flour
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup of ghee, or oil of your choice
  • 1 TBS water
Preheat oven to 350F.
Combine dry ingredients. Add in wet ingredients and form a crumbly dough using a spatula.
Press equal amounts of dough into 5 greased tartlet pans. Place in oven for 15 minutes.
Carefully remove tarts from oven and onto a cooling rack and place in the fridge for at least 30 minutes (this helps with the removal of the tarts from the pans)
Remove tarts from fridge. Carefully invert a pan in your hand and using a spoon tap the back of pan until the tart pops out into your hand. **THESE TARTS ARE VERY FRAGILE SO BE CAREFUL WHILE WORKING WITH THEM. Repeat with remaining tarts.
Spoon the vanilla filling into each tart shell and top with

AND just because I's a video link about making these tarts, courtesy of Roost.  You MUST watch this, it's such a feel-good vid!

via: 2//3

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