Every meal is complete with a dessert. As “there is always space in the stomach for dessert.” We celebrate it every chance we get. In the early days of the pandemic, we were the few able to travel about with our special pass to distribute food to the homeless. Therefore, I had to train and inspire 4 LFTs (local full-timers). In December, I thought of purchasing food stock for one year, knowing it was essential to prepare for an impending crisis. As a result, my pantry was well stocked. Since we had all the time in the world during the lockdown, I kept the volunteers active and inspired with a feeding program, setting up our greenhouse, and going for morning swims in the ocean. To keep the volunteers motivated, I devised this three-layered tart with the ingredients present at home. Though a little complex to make, it is unique, and our LFTs thoroughly loved it.
This complex three-layered tart turned out so well that Jazzy BWB Tart will now be part of the menu only at special gatherings.
This tart has three layers. The first layer has black rice, coconut milk, and rice syrup. The black rice has a uniquely rich aroma and a unique taste you will never forget.
The second layer consists of gram flour, which is very nutritious, cooked with coconut milk and sweetened with either rice syrup, maple syrup, honey, or dark brown sugar.
The third layer consists of a Carob powder set with Agar Agar and sweetened with dark brown sugar. Though the process requires a few unique procedures to get it right, it is a worthwhile challenge. You will have a super-duper fantastic dessert and enjoy a burst of flavor.
This dessert is super healthy, totally nutritious, and a complete meal. Vegan, Gluten-free, slow-burning rice syrup dessert, ideal for people with diabetes as well.
Options to add are lemongrass for the gram flour layer of Jazzy BWB Tart and Spearmint essence oil for the carob powder layer. The Black rice layer should be left as it has a unique flavor you will want to savor. So enjoy this special three-flavored dessert, “Jazzy BWB Tart.”
Jazzy Black White Carob Tart
Is there anything more refreshing than Jazzy BWB Tart on a sweltering summer afternoon? Of course, not! Try this one. Thank us later.
- 1st layer base of Tart
- 2 cups black rice
- 1 cup rice syrup + ½ cup for caramelizing the ginger
- 1 cup coconut milk
- 1/4 cup sliced fresh ginger
- 1/2 cup black raisins
- Juice of 1 lemon
- 3 tbsp of rice syrup
- 2nd layer
- 2 cups gram flour
- 3-4 cups of water
- 1 cup maple syrup or (optional honey)
- A pinch of salt
- 3rd layer
- 1 cup carob powder
- 1 cup rice syrup (or honey/maple syrup)
- 2 tbsp agar agar
- 1 1/2 cups water
To make the first layer of tart
To make the first layer of tart
Cook the black rice in 4 cups of water over medium fire until it's soft and sticky; this will take about 40 minutes.
While the rice is cooking, make the caramelized ginger. 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 a few minutes to allow the flavors to mingle with the syrup.
Once the rice is cooked, add the coconut milk, caramelized ginger, raisins, and rice syrup, then stir until all is mixed well and forms a thick consistency.
Next, on a ring tray lay parchment paper or vegetable paper, cut it out to size to fit the ring, and spread it into the ring tray. The next step is to 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 (for non-vegans like honey) and add freshly squeezed lemon juice. The mixture will give an extra distinctive tangy taste to the layers of the tart. Pour this over the black rice and spread it evenly. Place in the fridge to chill till set firm.
In a medium pot, add gram flour, regular water, and a pinch of salt, and mix until there are no lumps. Place the pot over medium heat and stir continuously until it is thick but still pourable. Pour this over the cooled and set black rice layer and spread evenly.
Return the tray to the fridge to chill till set firm.
In the next pot, add 1\4 cup regular water and add the carob powder. With a whisk, mix carob powder into the water until it's all smooth, ensuring there are no carbo lumps. Add coconut milk, and maple syrup, and allow the mixture to simmer over a very low fire.
Meanwhile, add ½ cup water and bring to boil in another pot, and add agar-agar. Keep stirring until the mixture is smooth and clear. Next, add the agar-agar liquid to the simmering carob liquid and stir well until it all gets thoroughly mixed.
Pour the mixture over the gram flour in the ring tray and allow it to cool and get firm.
Once the top layer cools and is already firm, you can decorate the top with coconut or chocolate chips or leave it simple and plain. You can be creative with your topping and enjoy this delicious 3-layered tart.
This dessert is super healthy, totally nutritious, and a complete meal. Vegan, Gluten-free, slow-burning rice syrup desserts for diabetics as well.