Blackberry-Basil Tart

18 Jun

Hello folks!

A few updates: the “Undress for Dinner” event is still open for bookings up until Thursday as we have enough people to pay the deposit. Hope to see you there! :)

This week we are in Closer magazine. Yup.

closer

This blackberry-basil tart is delicious! The sweetness of basil really brings out something special. Enjoy!

Blackberry-Basil Tart (Serves 6)

Ingredients: 2 cups of soy yoghurt plus a juice of 1 lemon (alternatively, use vegan sour cream), ¾ cups of sugar + 3 tbsp sugar, 1 tsp cinnamon, 2 cups of blackberries, ½ cup of loose packed basil, 110g cold marg, 175g plain flour (we used a gluten free flour blend), 65g caster sugar.

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First, mix together the soy yoghurt, lemon juice, and ¾ cup of sugar and leave to rest in the fridge for a couple of hours until firm.

Preheat the over to 180 ‘ C. Then make the shortbread dough by combing the margarine and sugar, and rubbing in the flour until a dough is formed. Then roll out the pastry and place inside a greased 13 inch by 5 inch tart pan (or similar size). Refrigerate the dough in the tart pan for about 20 minutes before baking in the oven for 18 minutes.

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Meanwhile, stir together the berries, sugar, cinnamon, basil, and a tbsp of water in a saucepan over a medium heat on the hob for 2-3 minutes. When the pastry case is cool, add the yoghurt filling to case and top with the berry mixture. Garnish with basil leaves and serve.

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One Response to “Blackberry-Basil Tart”

  1. Misty June 26, 2013 at 2:08 pm #

    This is awesome! Love that you all are so comfortable!

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