A super yummy tart, completely vegan and 100% guilty free!
Everytime I use any of these little fruits my mind goes back to my childhood. I remember I used to go handpicking loads of those precious candies together with my beloved ones at my uncle’s house up high in the mountains. What a great time! Those moments are still very vivid in my mind, and for sure I will take my daughter there again when she’ll be grown up. To celebrate those summertime’s memories I will share the recipe with you. There we go!
Ingredients for the base (26 cm):
WHAT YOU NEED
- . 185 g di wholegrain flour • 52 g cornstarch • 112 g di whole sugar • 90 gr sunflower oil • 220 gr rice milk • 1 sachet baking powder • pinch salt
Ingredients for the cream:
WHAT YOU NEED
- 200 ml soymilk
- 100 gr blueberries
- 50 gr coconut sugar
- 40 gr cornstarch
- 1/4 tsp vanilla powder
- tsp blue spirulina powder (optional)
- blackberries and blueberries to decorate
WHAT TO DO
Preheat the oven at 180 C. In the meantime in a bowl mix all the dried ingredients to make the base and then pour all the wet ingredients together. Mix well and using a fruit cake mold bake at 180C for about 30 minutes. In the meantime prepare the cream: blend the blueberries together with the soy milk and a tsp of blue spirulina if you want to give an extra blue colour to the cream (optional). Then add the rest of the ingredients and keep blending for few seconds. All the ingredients have to ble well incorporated. Bring to a boil stirring continuously until it thickens. Pour on top of the cake base and then decorate with blackberries, blueberries and mint leaves.
There you go! You can now share this beautiful tart with anyone you would like to spend some good time together. It’s also special for the kids on a hot and sunny day. See you the next week! Enjoy!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.