Vanilla Berry Tart
Serves: 10
Prep: 20 Minutes
Cook: 2-4 Hours Chilling time
Ingredients
TART CASE:
100 g Oats
4 tablespoon Cocoa Powder
2 tablespoon Nut Butter, smooth
4 tablespoon Oil
4 tablespoon Natvia
FILLING:
350 g Silken Tofu
120 mls Almond Milk
80 g Natvia
50 g Cornflour
1 teaspoon Vanilla Extract
TO DECORATE:
Freeze-dried Berries
Edible Flower Petals
Coconut Chips
Method
- Place the tart case ingredients into a blender and pulse until the mixture comes together. Press into a 20cm loose bottomed cake tin across the bottom and up the edges. Chill in the fridge.
- Clean the blender and add the filling ingredients. Blend well then pour into a small pan and simmer for 5-10 minutes, whisking well, until thickened.
- Pour into the tart case and smooth out evenly. Add decorations around the edge then chill in the fridge for 2-4 hours to set - then pop out of the tin and serve!
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 11.8g | 5.6g | 9.1g | 651 | 156 | 80g |
