Vegan Blueberry Lemon Custard Tart
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 8
Ingredients
  • BASE:
  • 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
  1. 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.
  2. 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/