Mildly sweetened and sourish Wild Berry flavours with fragrant crumby crust, it was like eating berry cookies.
Author: Just As Delish original recipe
Recipe type: Dessert
Serves: 1 x 20cm (8inch) tart
Ingredients
Crust
80g Buckwheat Flour
40g Rice Flour (or any wheat flour for normal crust)
40g Ground Almond
60g Butter - cut into cubes
1 small Egg
pinch of Sea Salt
Filling
400g Blackberries (or any preferred berries) - can be fresh or frozen
2 tablespoon Cornstarch
2 tablespoon Raw Sugar
Instructions
Preheat oven to 180C. Brush butter around 20cm (8inch) spring form cake tin or tart tin.
Process crust ingredients in the food processor in 4-5 short pulse until it becomes crumbly. The crust breaks easily, so I find it easier to press the dough into the tin without rolling. *If you prefer to roll it, wrap the dough and chill in freezer for 20 minutes before rolling. Roll the dough between 2 parchment paper into 2cm thick, and, larger than your tin. Place and press down the rolled out dough into the tin.
Mix all the filling ingredients in a bowl and spoon into the tin.
Bake for 30 mins. Remove from tin and cool down before serving. The tart taste even better after chilled.