Blueberry vanilla tart

Blueberry tart
Credit: Benedikt Fuhrmannn

This juicy and creamy blueberry vanilla tart is an absolute must for all berry fans! This plant-based cake is also gluten-free and can be made with either fresh or frozen blueberries. This is what summer tastes like (even if it’s winter!).

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes
  • Total Time: 55 minutes

Ingredients

For the base:

  • 300 g
    rice flour
  • 100 g
    plant-based margarine, at room temperature
  • 50 g
    raw cane sugar
  • lemon zest as desired
  • 1 pinch
    cardamom, grated
  • 1 pinch
    cinnamon
  • 1 pinch
    salt

For the cream:

  • 175 ml
    oat milk, gluten-free
  • 50 g
    plant-based margarine
  • 45 g
    cornstarch
  • 3 tbsp
    raw cane sugar
  • 1/2
    lemon, grated and juiced
  • 1 pinch
    ground vanilla
  • 1 pinch
    turmeric
  • 1 pinch
    salt
  • 400 g
    plant-based curd

Additionally:

  • 500 g
    blueberries, either fresh and washed or defrosted and drained
  • 100 ml
    blueberry juice from the liquid of the defrosted berries (alternatively, use red grape juice)
  • 1 tbsp
    cornflour
  • Icing sugar, as desired

Instructions

For the base:

  1. Preheat the oven to 175 °C.

  2. Place all the ingredients for the tart base in a bowl, mix well with your hands, and leave the dough to chill.

For the cream:

  1. Heat the margarine and half of the oat milk together in a saucepan.

  2. Mix the remaining oat milk with the cornflour, sugar, lemon zest, lemon juice, vanilla, turmeric, and salt. Add the mixture to the saucepan and whisk until well mixed.

  3. Bring the mixture to the boil, stirring constantly. Cook for 1–2 minutes, then turn off the heat and leave to cool. Stir the curd into the mixture.

To finish:

  1. Line a 29-cm tart tin with baking paper and spread the batter evenly over the base and side of the tin with your hands. If the dough sticks to your hands, add a little more rice flour.

  2. Spread the cream over the base, and top with the blueberries. Bake in a preheated oven for 35–45 minutes, until the edges of the tart are lightly browned.

  3. Remove the tart from the oven and leave to cool.

  4. Bring the blueberry juice to a boil, together with the cornflour, stirring constantly. Pour over the blueberry-and-vanilla tart.

  5. Leave to cool for at least an hour, before dusting with a little icing sugar if desired. The tart is best enjoyed fresh!

Tags

Courses: Dessert
Difficulty: Level 2 (average)
Number ingredients: > 5 ingredients, 15-20 ingredients
Taste: Creamy
Preparation method: Baking
Type of dish: Cake

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