After work last week we decided to get over our very deep desire to watch a movie on the couch and bike over to Discovery Park. It was a beautiful evening and we wanted to pick blackberries.
It ended up being a great evening. It felt slow and active. We picked a ton, ton, of blackberries as the sun went down over the water then we biked home. I made a bunch of blackberry hand pies and put them in the freezer but we still had a lot left. I didn't want to turn on the oven so I tweaked an old recipe and love! how it turned out.
crust:
1 cup pistachios
1/2 cup hazelnuts
4 tbs ghee
pinch of salt
1 beat ingredients in food processor
2 mash the crust into a lightly oiled tart tint along the bottom and up the sides
and place in freezer
1 cup pistachios
1/2 cup hazelnuts
4 tbs ghee
pinch of salt
1 beat ingredients in food processor
2 mash the crust into a lightly oiled tart tint along the bottom and up the sides
and place in freezer
topping:
2 cups blackberries
1/4 cup sugar
1 bring mixture to a simmer and let cook on medium heat until juice is reduced by half
2 let cool
filling:
1 1/2 cup cashews; soaked overnight or for at least 3 hours
1/4 cup coconut oil
1/2 cup mascarpone cheese
1/2 cup coconut cream
3 tbs agave
1/4 tsp vanilla
1 place all ingredients in food processor and beat until smooth
2 pour into tart shell
3 cover with plastic wrap and let set in fridge for at least an hour
top with blackberries.
Looks amazing!
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