Blueberry vanilla tart

Name: Blueberry vanilla tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 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; 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; 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)

Blueberry tart — Photo by 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:

Preheat the oven to 175 °C.
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:

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

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.
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.
Remove the tart from the oven and leave to cool.
Bring the blueberry juice to a boil, together with the cornflour, stirring constantly. Pour over the blueberry-and-vanilla tart.
Leave to cool for at least an hour, before dusting with a little icing sugar if desired. The tart is best enjoyed fresh!