Jazzy BWB Tart

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 rice syrup is very nutritious or any kind of sweetener like maple syrup, honey, dark brown sugar etc.  Carob powder prepared with Agar Agar and sweeter ended with dark brown sugar. Once all layers already in a ring tray you will have a 3 layered beautiful tart. This is a worthwhile challenge as the process requires a few special proceedure to get it right. You will have a super duper amazing dessert and access the higher taste 🙂

Options to add are, lemongrass for the gram flour layer, Spearmint essences oil for the carob powder layer and the Black rice has its own unique awesome flavor and aroma that you want to really savor the original flavor. Enjoy this unique 3 flavored dessert.

Jazzy Black White Carob Tart

Print Recipe
Serves: 8-10 Cooking Time: 45 min


  • 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



First layer ingredients


2 full cups black rice


1 cup of coconut milk


1/2 cup crystallized or sliced fresh ginger cooked in dark brown sugar


2nd layer


1 cup gram flour dissolved in 1 cup water mixed well.


1 cup of coconut milk


3/4 cup rice syrup or any sweetener of choice


Pinch of salt


3rd layer


1 cup water to dissolve 1 tbsp agar powder


1/2 cup carob powder dissolved in 1 cup water mix well


Prepare a ring tray with parchment paper.


First layer


Cook the black rice in 4 cups of water in medium fire until its soft and sticky this will take about 40 minutes to 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.


In a 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 flavours to mingle with the syrup then pour the mixture into the rice and stir it to spread and blend into the black rice.


Now you can spread the black rice evenly over the base of the ring tray and allow it to cool down and set.


In a small bowl mix rice syrup or (non-vegans honey) and freshly squeezed lemon juice, the mixture will give an extra distinctive tangy taste to the layers of the tart.


Pour the sweet-sour liquid over the rice and spread evenly and set aside to allow the first layer to cool and get firm.


During the process of preparing the second layer, the first layer you can cool sufficiently either naturally in a cool place or place the ring tray in a fridge to cool down and firm up rapidly.


2nd layer In a medium, pot add gram flour, regular water, a pinch of salt and mix until there are no lumps to allow gram flour to form 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.


2nd layer: In a pot add water, 1 cup gram flour and mix well until flour is thoroughly mixed and has no clumps.


Bring the water to boil and continue stirring while it is getting hot.


Once the mixture gets starchy and begins to get firm, add rice syrup or honey according to your taste. Bring the fire very low and keep stirring the mixture.


3rd layer


In the next pot, regular water and add the carob powder. With a whisk carob powder into the water until its all smooth until there are no lumps then add coconut milk, maple syrup and allow the mixture to simmer over low fire.


In another pot melt, agar-agar in water and once completely melted add the agar-agar to carob mixture and stir well.


When the agar-agar mixture is smooth and clear, add to the simmering carob liquid and stir well and it all gets thoroughly mixed.


Pour the mixture over the gram flour in the ring tray and allow to cool and get firm.


Once the top layer cools and already firm, you can decorate the top with any topping, be creative and enjoy.


3rd layer: Add normal water and bring to boil and add agar-agar. Keep stirring until agar dissolves.


In a separate bowl add 1 cup water and dissolve carob powder once its all mixed well pour into agar-agar mixture and stir carob mix continuously until it begins to get firm.


In a ring, tray lay place parchment or vegetable paper and cut it out to size to fit the ring. Now you can spread out the first layer of black rice evenly around the ring tray to about 1/3 thickness of the width of the dish.


Next spread out the second layer of gram flour evening over the black rice to cover the 2/3 of the ring tray and allow it to cool off for a few minutes before you pour over the third layer.


Once the second layer is sufficiently cool, you can now spread the last segment of carob on top of the gram flour evenly to cover the to the top of ring tray and allow the dessert set in a cool place.


This dessert is a super healthy, total nutritious and a complete meal. Vegan , Gluten free.



You Might Also Like

No Comments

Leave a Reply