Summer is not over yet.
Go harvest blackberries and make these tartelettes.
Blackberry tartlet with sage-hazelnut crust
(vegan, grain-free, raw)
Sage + hazelnut crust:
82 g hazelnuts
42 g dates (about 6 Deglet Nour)
4-5 sage leaves
165 g blackberries
10 g chia seeds, ground (works with flax meal)
1/2 lemon, juiced
raw unsweetened hazelnut butter
In a food processor, process the hazelnuts finely. Add the dates and sage leaves and process until it forms a dough. Press the dough evenly onto two tartlet tins. Leave in the fridge to set while you make the blackberry jam. (If you want to remove the tartlets from the moulds, you need to freeze them for 20 minutes for them to harden. Then turn them out using a knife if necessary.)
In a blender, blend the blackberries with lemon juice until smooth (some seeds will remain). Transfer to a bowl. Add ground chia seeds to the blackberry purée and mix well. Let gel for 10 minutes. Spread hazelnut butter on the tarlets then add a generous layer of blackberry jam and top with blackberries. Decorate with sage leaves and cacao nibs.