Plant-based blueberry custard tart
Ingredients
- 1/2 cup cashews, soaked for 15 mins
- 150g silken tofu (1/2 pack)
- 1/3 cup Cocobella coconut yoghurt
- 1 tsp vanilla
- 1/3 cup rice malt syrup
- 1 cup frozen blueberries
Base:
- 1/2 cup oats
- 1/4 cup almond meal
- 1/4 cup dates, chopped
- 1 tsp coconut oil
- 2-4 tsp sweetener (I used 2 tsp maple syrup & 2 tsp rice malt syrup)
Method
- Preheat oven to 150 °C fan forced.
- Blitz crust ingredients together in a food processor until combined. Then press into base of springform pan and bake for 10 minutes, set aside.
- Increase oven temperature to 160°C.
- Blitz together filling ingredients (excluding blueberries) in a food processor.
- Pour combined mixture over base, topping with blueberries.
- Bake for 35 mins and set aside to cool before refrigerating for at least 4 hours or overnight (before serving go around the edges of the pan with a spatula to prevent cracks).
- Serve with fresh blueberries, slice & enjoy!
