Vegan blueberry & lime tart

• vegetable oil↗3½ tbsp tbsp

  plus extra for the tin

• rolled oats↗100g g
• ground almonds↗100g g
• maple syrup↗2½ tbsp tbsp

  or honey

• blueberries↗250g g

  (fresh or frozen)

• lime↗1 1

  and 1 lemon, zested and juiced

• maple syrup↗2 tbsp tbsp

  or honey

• agar powder↗3g g
• blueberries↗50g g

  plus extra to serve

• maple syrup↗50g g

  or honey

• lemon↗1 1

  zested

• plant-based milk↗250ml ml

  (we used oat milk)

• vanilla bean paste↗2 tsp tsp
• agar powder↗3g g
• cornflour↗½ tbsp tbsp
• lime↗1

  zest pared into strips, to serve

• edible rose petals

  to serve (optional)

Step-by-step instructions

1. 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. Leave to cool completely.

2. 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. Leave to cool for 10 mins, then spread over the pastry base. Chill for 1 hr until set.

3. 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.