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|Raw Blackberry Tart from Travaasa Austin|
|Written by Linda Hayes|
While I enjoyed many delicious dishes during a recent stay at Travaasa Austin, one in particular stood out -- a raw blackberry tart from Executive Chef Benjamin Baker that had a rich, nutty crust that was pure summertime on a plate. I devoured it at a patio table under swaying oaks and within view of a striking canyonlands sunset, but it's sure to be just as tasty at your table.
Chef Ben's Raw Blackberry Tart
For the crust:
Blend all ingredients in a food processor. Divide mixture into six small pieces and mold into little concave tart shells. (The mixture should be very pliable and easy to shape.) Chill.
For the filling:
Macerate the blackberries in grapefruit juice and sweeten with agave nectar. Fill the pre-chilled tart shells with the blackberry filling. Garnish with mint to serve.