Vegan Blueberry Tart

As promised, here's a spectacular summer recipe from Justine Murphy's new recipe book, 'The mymuybueno Cookbook'. Read Justine's spectacular story in the 'Books' section in this blog and enter the competition to win yourself a copy!

Apparently this insanely beautiful blueberry tart serves eight people. Chinny reckon - I'm going to say it serves two. Maybe four. OK, six at a push if you can control yourself (of course you can't, nobody can). The base is cooked and the filling is raw AND it's free of refined sugars. Be warned: you might need to go shopping for some of the fancy ingredients unless you're already vegan and casually bake stuff like this on a Tuesday because that's just how you are. I made a blueberry vegan tart thing once - not Justine's recipe, mind - and it went grey. I sincerely hope you have more success. Please let me know how you get on.

INGREDIENTS For the base

150g jumbo rolled oats

50g ground almonds

25g dessicated coconut

50g maple syrup

50g coconut oil, melted

Pinch of Himalayan salt

For the filling

350g cashews, soaked in water overnight

100ml coconut oil, melted

100ml carton coconut milk

200ml water

250g brown rice syrup or maple syrup

Pinch of Himalayan salt

¼ tsp vanilla powder

2 tbsp lemon juice

3 tbsp blueberry powder

400g fresh blueberries, to decorate

METHOD Preheat your oven to 180°c. Lightly grease a 20cm fluted loose-bottomed tart tin with coconut oil, then line it with parchment paper.

For the base

Add the rolled oats to your food processor and whizz up to a flour-like texture. Add the remaining ingredients and blend until well combined.

Press the mixture into your prepared tart tin evenly and prick the base a few times with a fork, place onto a baking tray, then bake in the preheated oven for 10 minutes or until golden brown. Remove it from the oven and leave in the tin for 10 minutes to cool, then gently turn the base out and leave it to cool completely on a wire rack.

For the filling

While the base is cooling, drain and rinse the cashews, discarding the soaking water, then process them in a blender with the melted coconut oil, coconut milk, water, syrup and salt until smooth.

You now need to separate the mixture. Pour half of it into a jug and stir in the vanilla powder and lemon juice. Add the blueberry powder to the other half of the mixture, which is still in the blender, with an extra tablespoon of water and blend until smooth, then pour into another jug.

Holding both jugs, one in each hand, pour the filling mixtures over the cooled tart base, ensuring the vanilla and blueberry mixtures are layered and dolloped evenly. Swirl them together with a toothpick in S movements to get a beautiful marbled effect, but less is more, so try not to overdo this.

Place the tart in the freezer for 15 minutes, then as the cheesecake mixture starts to set you can add the fresh blueberries, pressing them very gently into the filling around the edge. Place the decorated tart back into the freezer and leave overnight to completely firm up.

Remove it from the freezer 10 minutes before you wish to serve the tart, allowing it ample time to thaw and become easy to cut. PS: See, Justine says you should allow time for it to thaw, so however impatient you may be to stab away at it with a small pickaxe, don't. You'll only regret it. You can find tonnes of other smashing recipes in this book. Hop over to the 'Books' section and read the feature I wrote on Justine and don't forget to enter the competition to win The mymuybueno Cookbook! See how nice it is? I even matched my nails to the cover for you.

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