VEGAN BLUEBERRY & LIME TART

Vegan blueberry & lime tart image

Bring a pop of colour to the dinner table with this stunning blueberry and lime vegan tart. With an oat and almond base, it's topped with two berry layers

Provided by Alexandra Chirkova

Categories Dessert

Time 1h10m

Number Of Ingredients 17

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Ingredients

3½ tbsp vegetable oil, plus extra for the tin
100g rolled oats
100g ground almonds
2½ tbsp maple syrup or honey
250g blueberries (fresh or frozen)
1 lime and 1 lemon, zested and juiced
2 tbsp maple syrup or honey
3g agar powder
50g blueberries, plus extra to serve
50g maple syrup or honey
1 lemon, zested
250ml plant-based milk (we used oat milk)
2 tsp vanilla bean paste
3g agar powder
½ tbsp cornflour
1 lime, zest pared into strips, to serve
edible rose petals, to serve (optional)

Steps:

Heat the oven to 190C/170C fan/gas 5. For the base, oil a 20cm tart tin and line the base with baking parchment. Pulse the oats in a food processor until coarsely ground. Add the rest of the ingredients along with a pinch of salt and pulse to combine. Firmly press the mixture into the bottom and sides of the tin. Bake for 8-10 mins until golden brown. Leave to cool completely.
Meanwhile, make the berry layer. Put the blueberries, citrus zest and juice, maple syrup and 150ml water in a small saucepan and simmer for 15 mins over a medium heat until the berries are soft. Blitz to a purée using a hand blender or food processor, then pass through a sieve and return to the pan (you should have 300ml liquid). Dissolve the agar in 100ml warm water, add to the pan and simmer for 2 mins. Leave to cool for 10 mins, then spread over the pastry base. Chill for 1 hr until set.
For the filling, put the blueberries, syrup and lemon zest in a small pan and cook for 5 mins over a medium heat until soft. Blitz using a hand blender or food processor, then pass through a sieve. Return to the pan along with the milk, vanilla, agar (dissolved in 4 tbsp warm water), cornflour and a pinch of salt,and whisk to combine. Cook over a medium heat for 2 mins, then cool, stirring occasionally. Pour over the cooled tart. Chill for 5 hrs or overnight. Decorate with more berries, lime zest and rose petals, if you like. Will keep chilled for two days.

Nutrition Facts : Calories 258 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium