Name: Vegan blueberry & lime tart
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8
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)

Vegan blueberry & lime tart with two slices cut out

For the base

3½ tbsp vegetable oil
plus extra for the tin
100g rolled oats
100g ground almonds
2½ tbsp maple syrup
or honey

For the berry layer

250g blueberries
(fresh or frozen)
1 lime
and 1 lemon, zested and juiced
2 tbsp maple syrup
or honey
3g agar powder

For the filling

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)

Method

step 1
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.
step 2
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.
step 3
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.