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."