1 cup quick oats (or quinoa flakes for completely gluten-free)
3 cups blanched almond meal
4 TBSP grapeseed oil or other neutral oil
4 TBSP maple syrup
FILLING:
1 300g packet organic silken tofu
⅓ cup vegan butter (I used The Vegan Dairy cultured butter)
¼ cup maple syrup
Juice 1 lemon
2 tsp vanilla extract
2 TBSP arrowroot powder
blueberries
Method
For the base: Mix all ingredients together into a bowl until sticky. Press down evenly on to the sides and base of the tart tin and bake in the oven for 10-12 minutes or until the edges go golden. Set aside.
For the filling: mix all the filling ingredients in a food processor or blender until smooth. Pour over crust, smooth out and place in the fridge to set for 3-4 hours. Top with lots of blueberries and a little lemon zest if desired. Enjoy.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-blueberry-lemon-custard-tart/