Blueberry vanilla tart | ProVeg International

Name: Blueberry vanilla tart | ProVeg International
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; 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)

proveg.org

Blueberry vanilla tart This juicy and creamy blueberry vanilla tart is an absolute must for all berry fans! This plant-based cake is also gluten-free and

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at proveg.org.

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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
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)