|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This vegan tart is so easy to make, and because it works with frozen blueberries, it's a perfect, sweet finish to meals and parties year-round. Bring it to the next party you go to if you're looking to impress the hosts.
- 1 recipe dairy-free pie dough (or 1 Recipe Almond Tart Dough)
- For the Custard Filling:
- 1 package/12.3 ounces firm silken tofu (not "lite" variety)
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt (plus more to taste)
- For the Blueberry Topping:
- 4 cups blueberries (fresh or frozen)
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
Preheat the oven to 400 F. Line a 9" tart pan or pie plate with Dairy-Free Pie Dough or Almond Tart Dough. Chill the dough in the refrigerator for 30 minutes.
Using a fork, prick the surface of the crust; this is to prevent air bubbles from forming while baking. Bake for 10 to 15 minutes, or until golden brown. Cool completely before filling.
Make the filling. In a blender, combine the silken tofu, sugar, lemon, and salt and process until smooth. Pour into the prepared pie crust or tart shell and chill for 2 hours or until set.
Make the blueberry topping. Combine the blueberries and sugar in a medium-sized saucepan, stirring to coat.
In another cup, combine the lemon juice, cornstarch, and salt, mixing to dissolve the cornstarch. Pour the lemon-cornstarch mixture over the blueberries and cook over medium heat, stirring often, until the mixture is the consistency of a thick syrup, about 5 to 8 minutes.
Allow the mixture to cool. Spread over the tofu custard filling and return the tart to the refrigerator to chill for 1 to 2 hours more, or until set. Serve cold.