Blackberries Tart Recipe. Free from gluten.

I love wild blackberries. They have unique taste. This year, the weather in Scotland was lovely. A little rain, lots of sunshine made ​​the blackberries are sweet and delicious. 

Weather has been beautiful , so we went on a wild blackberries.We picked a lot of blackberries. We packed  the most blackberries in the freezer for yogurt for our son, and the rest I made a little tart. The recipe is my own experiment, but very successful ;-) 

Tart Ingredients: 

•  cup plain flour (gluten-free)
•  100 grams butter, coconut
•  1 egg
• 2 tablespoons agave syrup

      Cream Ingredients:

• 400 ml coconut milk
• 2 tbsp of cocoa butter
• 4 tbsp agava syrop
• 2 tbsp plain flour (gluten-free) - if need it
• blackberries  

 Sift the flour. The egg sticks flour, knead with coco butter {may not be out of the refrigerator as dairy butter }and agave syrop. Dough is rolled and put on the form. Cover the dough in cling film and place in the fridge for at least an hour. Once removed from the refrigerator punctured with a fork and bake covering with baking paper for 10-15 minutes {180ºC - Convection oven}.
Meanwhile prepare the cream. On low heat, cook the coconut milk with cocoa butter and agave syrup until thicken. Sometimes it only takes a minute, and sometimes we need to add a little flour. After cooling, add 2 eggs and blend it, and finally pour blackberries and stir.
Next, pour the cream on the cake and roast for 30 minutes - until the custard has set {180ºC or less}.

Bon appetite