Blueberry Tart
Recipe from The mymuybueno Cookbook by Justine Murphy
Dairy Free / Gluten Free / Vegan
This is a real showstopper and one of my favourite desserts to bring when visiting friends for lunch ; turning up with one of these is guaranteed to put a smile on everyone ’ s face . It requires a little effort , but the finish is so very worth it . The base is cooked and the filling is raw .
Serves : 8 Ingredients :
For the base :
• 150g jumbo rolled oats
• 50g ground almonds
• 25g desiccated coconut
• 50g maple syrup
• 50g coconut oil , melted
• Pinch of Himalayan salt
For the filling :
• 350g cashews , soaked in water overnight
• 100ml coconut oil , melted
• 100ml carton coconut milk
• 200ml water
• 250g brown rice syrup or maple syrup
• Pinch of Himalayan salt
• 1 / 4 tsp vanilla powder
• 2 tbsp lemon juice
• 3 tbsp blueberry powder
• 400g fresh blueberries , to decorate
Method :
1 . Preheat your oven to 180 ° C . Lightly grease a 20cm fluted loose-bottomed tart tin with coconut oil , then line it with parchment paper .
For the base 2 . Add the rolled oats to your food processor and whizz up to a flour-like texture . Add the remaining ingredients and blend until well combined .
3 . Press the mixture into your prepared tart tin evenly and prick the base a few times with a fork , place onto a baking tray , then bake in the preheated oven for 10 minutes or until golden brown . Remove it from the oven and leave in the tin for 10 minutes to cool , then gently turn the base out and leave it to cool completely on a wire rack .
For the filling : 4 . While the base is cooling , drain and rinse the cashews , discarding the soaking water , then process them in a blender with the melted coconut oil , coconut milk , water , syrup and salt until smooth .
5 . You now need to separate the mixture . Pour half of it into a jug and stir in the vanilla powder and lemon juice . Add the blueberry powder to the other half of the mixture , which is still in the blender , with an extra tablespoon of water and blend until smooth , then pour into another jug .
6 . Holding both jugs , one in each hand , pour the filling mixtures over the cooled tart base , ensuring the vanilla and blueberry mixtures are layered and dolloped evenly . Swirl them together with a toothpick in S movements to get a beautiful marbled effect , but less is more , so try not to overdo this .
7 . Place the tart in the freezer for 15 minutes , then as the cheesecake mixture starts to set you can add the fresh blueberries , pressing them very gently into the filling around the edge . Place the decorated tart back into the freezer and leave overnight to completely firm up .
8 . Remove it from the freezer 10 minutes before you wish to serve the tart , allowing it ample time to thaw and become easy to cut .
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