Jazzy Black White Brown Tart.
Black rice has a rich aroma as it begins to cook when prepare with coconut milk and rice syrup it has a incredible smell and special taste you will never forget. Gram flour prepared with coconut milk and honey is very nutritious. Carob powder prepared with Agar Agar and once are all layered in a ring tray you will have a 3 layered beautiful tart. Are you ready for a worthwhile challenge as the process requires a few special operation to get it right. You will have a super duper amazing dessert to access the higher taste 🙂
Jazzy Black White Carob TartPrint Recipe
- Base of Tart
- 2 cup black rice
- 1 cup rice syrup
- 1 cup coconut milk
- 1/4 cup sliced fresh ginger
- 1/2 cup black raisins
- 2nd layer
- 2 cups gram flour
- 2 cups water
- 1 cup maple syrup or (optional honey)
- 2 cups water
- a pinch of salt
- 3rd layer
- 1 cup carob powder
- 2 tbsp agar agar
- 1 cup rice syrup ( maple syrup)
- 1 1/2 cups water
Prepare a ring tray with parchment paper.
Cook the black rice in 4 cups of water in medium fire until its soft and sticky this will take about 40 minutes allow the rice to cook slowly to thicken.
Add coconut milk and rice syrup then stir until all is mixed well and forms a thick consistency.
Ina double-boiler (bain-marie) add 1/2 cup maple syrup ( or honey) to simmer then add slices of ginger and raisins and cook for few minutes to allow the flavors to mingles the syrup then pour the mixture into rice and stir it to spread equally into the black rice.
Now you can spread the black rice evenly over into the ring tray and allow it to cool down.
In a small bowl mix honey and freshly squeezed lemon juice, the mixture will give an extra special tangy taste to the layers of the tart.
Pour the honey lemon liquid over the rice and spread evenly and set aside to allow to cool and get firm.
In a medium, pot add gram flour, regular water, a pinch of salt and mix until there are no lumps to allow gram flour forms a smooth batter with water. Place the pot of gram flour batter over medium heat and stir continuously until it gets firm and thick.
Pour it over the Black rice in the ring tray and allow it to cool and settle.
In the next pot warm-up water and add the carob powder and mix into the water until its all smooth with no lumps then add coconut milk and maple syrup and allow mixture to simmer.
In another pot melt, agar-agar in water and once completely melted add the agar-agar to carob mixture and stir well.
When the mixture is smooth and clear, add to the simmering carob liquid and stir well and it all gets completely mixed.
Pour the mixture over the gram flour in the ring tray and allow to cool and get firm.
Once it all cool and firm you can decorate the top with any topping.
This dessert is a super healthy, total nutritious and a complete meal. Vegan , Gluten free.