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.
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.
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.
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.