A wonderful vegan tart made with a fantastic ginger pecan crust which is filled with juice and tasty blueberries. It is super delicious and it has all the benefits from the blueberries, plus it has no added oils or refined sugar!
Send some love to gardenfreshfoodie.com where we found this recipe!
Whisk sugar, arrowroot/cornstarch if using, salt, water, lemon juice, add 4 cups (400g) berries, and mash.
Cook over medium heat until mixture boils, add arrowroot (if using)
Allow to thicken and then add in additional 4 cups of berries. Remove from heat and chill. Can be made 3-5 days ahead or frozen.
Preheat oven to 350F/180C. Mix crust ingredients in a food processor. Blend until mixture comes together in a ball.
Push mixture into a tart shell using hands. Bake for 12-15 minutes until lightly golden.
When ready to serve, pour into berry mixture into crust. Chill for a few hours before serving. Can be decorated with a few mint leaves.
**To make date paste:
Soak dates in hot water, drain, add to blender, adding just enough water to puree them, you can have date paste as a replacement for traditional sugars. Make a bunch, what you don’t use can be frozen. Date paste doesn’t freeze solid.
By VeggieSouls
