A delicious vegan tart bursting with blueberries and superfood maca.
Course Dessert
Cuisine American, vegan
Keyword aquafaba, tort, vegan
Prep Time 24 minutesminutes
Cook Time 1 hourhour
Servings 12
Ingredients
For the pastry
7ozchickpea flour
7oztapioca flour
2tbspmaca powder
3.5ozcold vegan butter or coconut oil
¼cupolive oil
¾ozrapadura or coconut sugar
1tbspmaple syrup
1tbspchopped fresh rosemary
¼tsppink Himalayan salt
For the blueberry jam
1¾cupfresh or frozen blueberries
1tbspmaple syrup
For the walnut frangipane
½cupvegan butter
½cup rapadura or organic caster (superfine) sugar
½cupaquafaba chickpea water
2½cupswalnuts, finely ground into a flour
3tbspbuckwheat flour
1lemon, zested
½tspbaking powder
To serve
Fresh blueberries
Instructions
Preheat the oven to 180°C fan (200°C/400°F/Gas 6). Lightly greasea tart tin.
Pastry
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.
Blueberry Jam
Place the blueberries and maple syrup in a saucepanover a low heat and simmer for 5 minutes until they are slightlycaramelized. Set aside.
Walnut Frangipane
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.