The end of August means markets full of stone fruits and backyard bushes bursting with blackberries - at least here in the Pacific Northwest that's what we always look forward to. The long hot days call for a dessert that is lightly sweet, something that, along with a dollop of ice cream, could pass for a late summer dinner.
Those rich blackberries that make an appearance each summer's end demand an accompaniment that can mirror their deep sweet flavor. Our kañiwa flour has notes of caramel and cocoa, flavors that make those juicy blackberries pop! Kañiwa is a protein-rich, gluten-free grain that is related to quinoa and cultivated in the Andean mountain region of Peru. It is traditionally made into a drink similar to hot chocolate.
What better to pair with the cocoa-y kañiwa crust than a chocolate topping! We are using our sister company Matiz's Blanxart Chocolate a la Taza to make a sauce to drizzle on top. This chocolate is rustic and unrefined, made with sugar and vanilla. It is a dark chocolate that is lightly sweet, making it tough to resist a quick nibble before it goes into the pan...
The gluten-free kañiwa crust is made with a blend of our own Zócalo flour as well as almond meal, and we used organic pastured butter which has a lovely golden hue. The crust comes together quickly with just a few spins in the food processor.
The recipes calls for blackberries, but you can easily be replace them by other fruits on hand - ripe plums, strawberries and raspberries would all work well as a topping. Use whatever fruits are at their peak and, hopefully, growing right in your own back yard.
Blackberry Tart in Gluten-Free Kañiwa Crust
1 cup Zócalo kañiwa flour
1/2 cup almond meal
1/4 cup evaporated cane juice
½ teaspoon xanthan gum
1/4 teaspoon sea salt
1/2 cup (1 stick) pastured butter, chilled, diced
1 egg yolk
1 cup almond milk (or milk of choice)
1/4 cup evaporated cane juice, divided
2 egg yolks
2 tablespoons tapioca or arrowroot starch
1/2 teaspoon vanilla extract
1 tablespoon pastured butter
1 ½ cups fresh blackberries, rinsed and patted dry
3 1/2 ounces Blanxart Chocolate a la Taza, cut into small pieces
1/4 cup milk
To make the crust, combine kañiwa flour, almond meal, evaporated cane juice, xanthan gum and salt in the bowl of a food processor. Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds. Add egg yolk and pulse until dough just holds together. Shape dough into a disk, cover and chill for at least 1 hour.
On a lightly floured surface, roll dough into a 12-inch round. Fit dough into a 9-inch fluted tart pan with removable base. Pat dough evenly into pan and fluted edges. Trim excess dough at edges. Chill for 30 minutes.
Preheat oven to 400°F and position rack in center of oven. Prick the bottom of the pastry all over with a fork. Line with parchment paper or foil and fill with pie weights or dried beans. Bake 10 minutes. Remove parchment paper and weights and continue to bake until bottom is dry and crust begins to darken, 5 to 10 minutes more. Remove from the oven and let cool completely on a wire rack.
To make the pastry cream, combine almond milk and 2 tablespoons of evaporated cane juice in a small saucepan. Bring the mixture to a simmer over medium heat. In a medium bowl, whisk together egg yolks, remaining cane juice and tapioca/arrowroot starch and whisk until smooth. Slowly ladle half of almond milk mixture into egg-yolk mixture, whisking constantly. Transfer back to saucepan.
Set pan over medium heat, whisking constantly until mixture comes to a boil. Once mixture comes to a boil, remove from heat and whisk vigorously until very thick, about 1 minute. Stir in vanilla extract and butter. Let cool completely.
In a double-boiler or a heat-proof bowl over a saucepan with water, melt the chocolate with the 1/3 cup milk, stirring until smooth. Remove from heat.
When tart shell and pastry cream are cool, fill tart with pastry cream. Arrange blackberries evenly on top of the cream layer then drizzle with the chocolate sauce. Remove from tart pan and serve.