Jazzy BWB Tart

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 among the few able to travel with our special pass to distribute food to the homeless. I trained and inspired 4 local full-timers, and in December, I purchased food stock for a year in preparation for an impending crisis. My pantry was well stocked, and during lockdown, I kept the volunteers active with a feeding program, setting up our greenhouse, and morning swims in the ocean in winter.

To keep the volunteers motivated, I devised this unique three-layered tart using ingredients available at home. Though a little complex to make, our local full-timers absolutely loved it. This tart has now become a special feature at our gatherings.

The first layer is made with black rice, coconut milk, and rice syrup. The black rice offers a uniquely rich aroma and unforgettable taste.

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The second layer is prepared with gram flour cooked with coconut milk and sweetened with rice syrup, maple syrup, honey, or dark brown sugar.

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The third layer incorporates carob powder set with agar agar and sweetened with dark brown sugar, presenting a super-duper fantastic dessert with an explosion of flavor.

This dessert is exceptionally healthy, totally nutritious, and a complete meal. It is vegan, gluten-free, and made with slow-burning rice syrup, making it ideal even for people with diabetes. Optional additions include lemongrass for the gram flour layer and spearmint essence oil for the carob powder layer, while the black rice layer is best left untouched to savor its unique flavor. Enjoy this special three-flavored dessert, “Jazzy BWB Tart.”

Print Recipe

Jazzy Black White Carob Tart

Dessert – Dadaji Fusion Recipes

By SS Shiva – Serves: 8

Prep Time: 30 minutes – Cooking Time: 90 minutes – Total Time: 120 minutes

Is there anything more refreshing than Jazzy BWB Tart on a sweltering summer afternoon? Of course, not! Try this one and thank us later.

Ingredients

• 1st layer base of Tart:
• 2 cups black rice
• 1 cup rice syrup (plus ½ cup reserved for caramelizing ginger)
• 1 cup coconut milk
• 1/4 cup sliced fresh ginger
• 1/2 cup black raisins
• Juice of 1 lemon
• 3 tablespoon rice syrup
• 2nd layer:
• 2 cups gram flour
• 3-4 cups water
• 1 cup maple syrup or honey
• A pinch of salt
• 3rd layer:
• 1 cup carob powder
• 1 cup rice syrup (or honey or maple syrup)
• 2 tablespoon agar agar
• 1 1/2 cups water

Instructions

To make the first layer of tart:

1

Cook the black rice in 4 cups of water over medium heat until soft and sticky, about 40 minutes.

2

Meanwhile, prepare the caramelized ginger by simmering 1/2 cup maple syrup (or honey) in a double boiler, then adding sliced ginger and black raisins for a few minutes to infuse the syrup.

3

Once the rice is cooked, stir in the coconut milk, the caramelized ginger mixture, raisins, and rice syrup until well combined and thick.

4

Line a ring tray with parchment paper cut to size and spread the black rice mixture evenly; allow it to cool and set.

Lemon mix:

5

In a small bowl, combine additional rice syrup (or honey for non-vegans) with freshly squeezed lemon juice. Pour this mixture evenly over the set black rice layer and chill in the refrigerator until firm.

2nd layer:

6

In a medium pot, whisk together gram flour, water, and a pinch of salt until smooth with no lumps. Cook over medium heat, stirring continuously until the mixture thickens yet remains pourable. Pour over the cooled black rice layer and chill until set.

3rd layer:

7

In a saucepan, whisk the carob powder with 1/4 cup water until smooth. Add coconut milk and maple syrup, and let the mixture simmer over very low heat.

8

In a separate pot, bring 1/2 cup water to a boil and stir in agar agar until the mixture is smooth and clear. Combine this with the simmering carob mixture, stirring thoroughly.

9

Pour the combined carob mixture over the gram flour layer in the ring tray and allow it to cool until firm.

10

Once the top layer is set, decorate with coconut or chocolate chips, or leave it plain to enjoy the tart as is.

Nutrition

• 280.0 Calories
• 50.0g Carbohydrates
• 0.0mg Cholesterol
• 5.0g Fat
• 4.0g Fiber
• 6.0g Protein
• 150.0mg Sodium
• 0.0g Trans fat

Notes

This dessert is exceptionally healthy, nutritious, and a complete meal. It is vegan, gluten-free, and made with slow-burning rice syrup, making it ideal even for diabetics.