"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."
Blueberry Tart
5
- ★★
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- Recipe Card
Prep time: 20mins
Cook time: 2hrs
Serves or Makes: 8
Recipe Card
ingredients
For the base
- 150 gram jumbo rolled oats
- 50 gram ground almonds
- 25 gram desiccated coconut
- 50 gram maple syrup
- 50 gram coconut oil, melted
- Pinch of Himalayan salt
ingredients
For the filling
- 350 gram cashews, soaked in water overnight
- 100 milliliter coconut oil, melted
- 100 milliliter carton coconut milk
- 200 milliliter water
- 250 gram brown rice syrup or maple syrup
- Pinch of Himalayan salt
- 1/4 teaspoon vanilla powder
- 2 tbsp lemon juice
- 3 tbsp blueberry powder
- 400 gram fresh blueberries, to decorate
Method
Step 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
Step 1
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.
Step 2
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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.