No meal is complete without a dessert. As a famous proverb “there is always space in the stomach for dessert.” We celebrate it every chance we get. Jazzy bwb tart really enjoyable, delicious, and crowd-pleasing today as it was when I first made it.
In the early days of the pandemic, We were the few able to travel about with our special pass for distributing food for the people living in the streets. As I had to train and inspire 4 LFTs local full-timers, I had to keep them motivated, and one of the unique desserts that we made was Jazzy BWB tart. The main reason for making these complex desserts was we had all the time in the world and nowhere to go as it was lockdown.
In December, I had the notion to purchased food stock for one year, somehow knowing that it was essential to prepare for “some upcoming crisis.” Now what to do at this time when you have to keep volunteers inspired? It was time for all to take a break and have some fun and make a special dessert. These three layered tart with the ingredients present at home was the result. It turned out to be so good that Jazzy BWB Tart will be part of the menu at special gatherings. Our LFTs (Local Full Timers) loved this tart.
The first layer of Black rice has a rich aroma as it begins to cook when preparing with coconut milk and rice syrup. It has an incredible fragrance and special taste you will never forget.
The second layer of Gram flour prepared with coconut milk is very nutritious and sweetened with either rice syrup, maple syrup, honey, dark brown sugar
The third layer of Carob powder prepared with Agar Agar and sweetend with dark brown sugar. Once all layers already in a ring tray, you will have a three-layered beautiful tart. This is a worthwhile challenge as the process requires a few unique procedures to get it right. You will have a super-duper fantastic dessert and enjoy a burst of flavor.
Options to add are lemongrass for the gram flour layer of Jazzy BWB Tart, Spearmint essences oil for the carob powder layer, and the Black rice has its unique awesome flavor and aroma you want to savor the original flavor. Enjoy this unique 3 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 cup black rice
- 1 cup rice syrup
- 1 cup coconut milk
- 1/4 cup sliced fresh ginger
- 1/2 cup black raisins
- 1 Juice of lemon
- 1/2 cup of rice syrup
- 2nd layer
- 2 cups gram flour
- 3-4 cups water
- 1 cup maple syrup or (optional honey)
- A pinch of salt
- 3rd layer
- 1 cup carob powder
- 1 cup rice syrup (maple syrup)
- 2 tbsp agar agar
- 1 1/2 cups water
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 to allow the rice to cook slowly to thicken.
Add coconut milk, caramelized ginger, raisins, and rice syrup, then stir until all is mixed well and forms a thick consistency.
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 few minutes to allow the flavors to mingle with the syrup, then pour the mixture into the black rice and stir it to spread and blend into the black rice.
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) add freshly squeezed lemon juice. The mixture will give an extra distinctive tangy taste to the layers of the tart. Pour the sweet-sour liquid (mix of lemon and rice syrup) over the black rice and spread evenly, and set aside to allow the first layer to cool naturally and get firm or place the ring tray with black rice in a fridge cool and firm rapidly.
In a medium, pot adds gram flour, regular water, a pinch of salt, and mix until there are no lumps to form a smooth batter with water. Place the pot of gram flour batter over medium heat and stir continuously until it gets slightly thick enough, yet you can still pour the gram flour over the first layer of black rice, which must be cool and firm enough. Pour it over the gram flour liquid over the black rice in the ring tray spread it evenly.
Allow it to cool and get firm as it settles.
In the next pot, add regular water and add the carob powder. With a whisk, mix carob powder into the water until it's all smooth, ensure there are no carbo lumps, add coconut milk, maple syrup, and allow the mixture to simmer over a very low fire.
Meanwhile, add water and bring to boil in another pot, and add agar-agar in hot water. 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 diabetic as well.