2 1/2 oz cold unsalted butter, cut into small cubes
2/3 cup pastry flour
1/4 cup finely ground hazelnuts
1/2 cup rolled oats
1/3 cup coconut sugar
1/2 tsp ground cardamom
1/2 tsp of salt
1 1/2 cup frozen wild organic blueberries
1/3 cup + 2 tbsp organic blueberry or blackberry juice
1 tbsp NordicNordic bilberry powder
1/4 cup coconut sugar
1/2 vanilla pod
2 1/2 tbsp cornstarch
Whipped coconut cream
1 14 oz. can coconut cream
honey to taste
Prepare the crust. Preheat the oven to 350 F. Work all of the ingredients together for the crust with your fingertips until a dough forms. Butter a 9 1/2” tart pan and press the dough evenly into the pan. Bake for about 12-15 minutes until golden. Let cool.
Place blueberries, 1/3 cup juice, berry powder, and sugar into a pan. Scrape vanilla seeds into the pan as well and heat until almost boiling. Mix the cornstarch with the remaining juice in a small bowl and whisk it into the blueberry mixture. Let boil for about a minute. Let cool completely.
Chill the coconut cream in the fridge overnight, being sure not to shake or tip the can (otherwise the cream will mix in with the liquid). Remove the coconut cream from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream, and leave the liquid behind (reserve for use in smoothies or such).
Place hardened cream in your mixing bowl. Beat for 30 seconds with a mixer until creamy, add honey to taste. Fill the cooled tart shell with the cooled blueberry mixture, top with the whipped coconut cream, and sprinkle bilberry powder on top.
Best served immediately.