Blackberry Tart

Ingredients

• 300 g blackberries
• 1 tbsp Cornstarch
• 200 g softened butter
• 130 g coconut palm sugar
• 4 eggs
• 0.5 tsp ground cinnamon
• 1 pinch lemon zest
• 100 g spelt flour type 1050
• 200 g Ground hazelnuts
• 1 tsp Baking powder
• 250 g sour cream
• 1 tbsp rice syrup
• 1 tbsp powdered birch sugar

Instructions

1. 1.

   Rinse, dry, and gently mix blackberries with cornstarch.

2. 2.

   Whisk butter, coconut palm sugar, and eggs until fluffy. Add cinnamon and lemon zest. Combine flour, nuts, and baking powder; fold into the egg mixture. Pour half of the batter into a springform pan, sprinkle evenly with berries, then pour remaining batter on top. Smooth the surface and bake in a preheated oven at 180 °C (160 °C fan) for about 50 minutes.

3. 3.

   Remove from oven and cool in the pan. Release from the pan and cut horizontally once. Mix sour cream with rice syrup until smooth; spread over the lower tart base. Place the top layer on, dust with powdered birch sugar, and garnish as desired with berries and mint.