Vegan blueberry & lime tart

SERVES 8 PREP 40 mins plus at least 6 hrs chilling and cooling COOK 30 mins MORE EFFORT V

For the base

3½ tbsp vegetable oil, plus extra

for the tin

100g rolled oats

100g ground almonds

2½ tbsp maple syrup or honey

For the berry layer

250g blueberries (fresh or frozen) 1 lime and 1 lemon, juiced and zested 2 tbsp maple syrup or honey

3g agar powder

For the filling

50g blueberries, plus extra to serve 50g maple syrup or honey

1 lemon, zested

250ml plant milk (we used oat milk) 2 tsp vanilla bean paste

3g agar powder

½ tbsp cornflour

1 lime, zest pared into strips, to serve edible rose petals, to serve (optional)

1 Heat the oven to 190C/170C fan/ gas 5. For the base, oil a 20cm tart tin and line the base with baking parchment. Pulse the oats in a food processor until coarsely ground. Add the rest of the ingredients along with a pinch of salt and pulse to combine. Firmly press the mixture into the bottom and sides of the tin. Bake for 8-10 mins until golden brown. Cool completely.

2 Meanwhile, make the berry layer. Put the blueberries, citrus zest and juice, maple syrup and 150ml water in a small saucepan, and simmer for 15 mins over a medium heat until the berries are soft. Blitz to a purée using a hand blender or food processor, then pass through a sieve and return to the pan (you should have 300ml liquid). Dissolve the agar in 100ml warm water, add to the pan and simmer for 2 mins. Cool for 10 mins, then spread over the pastry base. Chill for 1 hr or until set. 3 For the filling, put the blueberries, syrup and lemon zest in a small pan and cook for 5 mins over a medium heat until soft. Blitz using a hand blender or food processor, then pass through a sieve. Return to the pan along with the milk, vanilla, agar (dissolved in 4 tbsp warm water), cornflour and a pinch of salt, and whisk to combine.

Cook over a medium heat for 2 mins, then cool, stirring occasionally. Pour over the cooled tart. Chill for 5 hrs or overnight. Decorate with more berries, lime zest and rose petals, if you like. Will keep chilled for two days.

GOOD TO KNOW vegan PER SERVING 258 kcals • fat 13g • saturates 1g • carbs 27g • sugars 16g • fibre 3g • protein 5g • salt 0.04g