This vegan tart is so easy to make, and because it works fine with frozen blueberries, it's a perfect sweet finish to meals and parties year-round.
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 1 9" tart or pie
- 1 Recipe Dairy-Free Pie Dough or 1 Recipe Almond Tart Dough
- For the Custard Filling:
- 1 12.3-ounce package firm silken tofu (not "lite" variety)
- 1/3 cup sugar
- 1 T. lemon juice
- 1/4 t. salt, plus more to taste
- For the Blueberry Topping:
- 4 cups fresh or frozen blueberries
- 3/4 cup white sugar
- 3 tablespoons cornstarch
- 3 T. lemon juice
- 1/4 teaspoon salt
1. 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 prevent air bubbles from forming while baking). Baked for 10-15 minutes, or until golden brown. Cool completely before filling.
2. 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.
3. Meanwhile, make the blueberry topping. Combine the blueberries and sugar in a medium-sized saucepan, stirring to coat. In another cup, combine the lemon juice, corn starch 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 5-8 minutes. Allow the mixture to cool. Spread over the tofu custard filling and return the tart to the refrigerator to chill for 1-2 hours more, or until set. Serve cold.