A delicious vegan tart bursting with healthy brain foods including walnuts, blueberries, and the superfood adaptogen, maca.
Blueberries are an incredible brain food, not just for their antioxidant properties, but they are also one of the best sources of anthocyanins, which help to reduce inflammation in the brain through fighting free radicals.
Of course, they are also here for their taste and there is nothing better than a fresh juicy blueberry, grown in season. Paired with our omega-rich walnuts and memory-supporting rosemary, this blueberry frangipane-filled tart is quite the Mind Food treat.
Blueberry, Rosemary, and Walnut Toffee Tart
A delicious vegan tart bursting with blueberries and superfood maca.
For the pastry
- 7 oz chickpea flour
- 7 oz tapioca flour
- 2 tbsp maca powder
- 3.5 oz cold vegan butter or coconut oil
- ¼ cup olive oil
- ¾ oz rapadura or coconut sugar
- 1 tbsp maple syrup
- 1 tbsp chopped fresh rosemary
- ¼ tsp pink Himalayan salt
For the blueberry jam
- 1¾ cup fresh or frozen blueberries
- 1 tbsp maple syrup
For the walnut frangipane
- ½ cup vegan butter
- ½ cup rapadura or organic caster (superfine) sugar
- ½ cup aquafaba chickpea water
- 2½ cups walnuts, finely ground into a flour
- 3 tbsp buckwheat flour
- 1 lemon, zested
- ½ tsp baking powder
- Fresh blueberries
- Preheat the oven to 180°C fan (200°C/400°F/Gas 6). Lightly greasea tart tin.
- Mix the flourswith the maca in a large bowl and then add thebutter or coconut oil. Lightly rub the flour and butter between yourfingertips until it resembles fine breadcrumbs.
- Make a well in the middle of the breadcrumbs and add the oil, salt and1 tablespoon of water. Bring the pastry together with your hands. Addanother tablespoon of water as needed and a smooth dough shouldform. When there are no breadcrumbs left, combine the dough into alarge ball, then place it onto a floured surface and roll it out to 4mm(1/8in) thick.
- Lightly grease a 30cm (12in) tart tin with a removable base. Carefullyplace the pastry into the greased tin. It might crack slightly and if so,keep calm and simply fix any cracks with the pastry offcuts. Prick thepastry with a fork a few times to prevent it from rising, and bake in thepreheated oven for 5 minutes until lightly golden, then remove from theoven briefly and meanwhile make the fillings.
- Place the blueberries and maple syrup in a saucepanover a low heat and simmer for 5 minutes until they are slightlycaramelized. Set aside.
- To make the walnut frangipane, cream thebutter and sugar together in bowl with a whisk. Fold through the aquafaba, walnuts, flour, lemon zest and salt to form a reasonably thick,well combined mixture.
- Place half of the blueberries evenly across the base, followed by thewalnut frangipane. Bake the filled tart for a further 25 minutes until thepastry is crisp and golden. Remove from the oven and leave it to cool,thencut into slices and top with fresh blueberries for a wonderful afternoon boost.
Whip up a no-bake passionfruit pie next!
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