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Blueberry, Rosemary, and Walnut Toffee Tart

A delicious vegan tart bursting with blueberries and superfood maca.
Course Dessert
Cuisine American, vegan
Keyword aquafaba, tort, vegan
Prep Time 24 minutes
Cook Time 1 hour
Servings 12

Ingredients

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

  • 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
  • cups walnuts, finely ground into a flour
  • 3 tbsp buckwheat flour
  • 1 lemon, zested
  • ½ tsp baking 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.