[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

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For a few days I was thinking of something a bit different to make for my social media. I had a few ideas but this one really stood out. After working out how I could get the tart to work and not fall apart I decided to give it a go and it came out better than I thought. A wholesome oaty, chewy crumble base with spiced apples, apple juice jelly then a thick layer of vanilla custard. As with all my recipes I’ve kept the ingredients as healthy as possible bringing you a classic English pudding with a vegan twist. Why not serve with some vanilla ice cream or its delicious on its own.

TIP: This makes a large 10” tart. If you want to make it smaller then adjust the ingredients. I left the skins on the apples but if you prefer you could peel them. If you want the tart to set quicker place it in the freezer but do not freeze.

Ingredients
For the base
300g oats
60g pitted dates
Generous pinch of sea/Himalayan salt
70g vegan butter
1 tsp vanilla extract
2 tbsp coconut sugar

Preheat oven to 190ºC/374ºF

Method
Place all the ingredients in a food processor and blend until combined and you have a sticky crumble mixture. Pour into a loose based tin and press down firmly making sure you press around the sides to create a well for the liquid. Place in the middle of the oven and bake for 15 minutes. Leave to cool on a wire rack (do not remove from tin)

For the apple layer
3 apples thinly sliced and cored
300ml apple juice
1 tbsp agar agar
1 tsp cinnamon
1tsp ginger
2 tbsp maple/agave syrup

Method

Pour the juice into a saucepan on a medium heat. Add the syrup and spices and whisk together. Add the apples and simmer for 4-5 minutes stirring occasionally. Drain off the juice and layer the apples into the crumble base. Pour the juice back into the pan and add the cornflour and agar agar. Its Very important to whisk continuously until the liquid thickens and starts to form a jelly. Pour over the apples making sure the whole base is covered to get an even finish. Pop in the fridge for half an hour while you prepare the custard.

For the custard
480ml plant milk (I used almond)
3 tbsp cornflour
1 tsp agar agar
3 tsp vanilla extract
4 tbsp agave/maple syrup
Generous pinch of turmeric (give a beautiful golden colour)
Method
Pour the milk into a saucepan on a medium heat and add the vanilla, syrup and turmeric, whisk together then add the cornflour and agar agar. Again, its important to whisk continuously until thickened to avoid any lumps. Once it has thickened pour over the apple layer and place in the fridge for 2 hours to set. Decorate with a sprinkle of cinnamon and serve chilled.

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