Red, White, and Blueberry Tart
Happy Independence Day Weekend! To celebrate, I created this red, white and blue tart- bringing the colors of the flags of both my home, and my adopted home nations (the UK, the US, and Chile) into a delicious dessert. This is gluten free, vegan, and whole food plant based.
Happy Independence Day Weekend, America!
To celebrate (and to use up a surplus of fruit), I created this red, white and blue tart- bringing the colours of the flags of both my home, and my adopted home nations (the UK, the US, and Chile) into a delicious dessert.
Feel free to experiment with different fruits and designs-can't wait to see what you create!
Ingredients
For the crust
1 ripe banana
1/4 cup warm water
2 tbsp date syrup, or honey
3 tbsp powdered almond butter, if you can't get a hold of this, a plant based protein powder, or traditional nut butter will work
1/2 cup oatmeal
1 cup rolled oats
2 tbsp ground golden flaxseed
For the topping
3 stalks rhubarb sliced into ~1cm thick chunks- I used under ripe rhubarb to provide the white colour, however this is a little more bitter than ripe red rhubarb
2/3 cup blueberries- I used fresh but frozen would work here too
2-3 small plums, sliced
1-2 tbsp date syrup or honey to taste
Method
Pre-heat the oven to 340°F/ 170°C.
In a bowl mash the banana with a fork, add the almond butter powder and water and mix until it forms a paste.
Add the syrup/ honey and oatmeal, stir until a thick paste is formed.
Stir in the rolled oats.
Pour the mixture into a lined tart dish.
Using the back of a metal spoon, spread the mixture out evenly along the bottom and up the sides of the dish to form the crust.
Sprinkle the flaxseed on the top of the crust mixture and spread evenly with the back of the spoon.
Bake at 340°F / 170°C for 15 minutes, and set to one side to cool a little.
Arrange the fruit on the crust, add a little syrup or honey on top to taste- I used a little over the rhubarb to help cut through some of the acidity.
Bake at 360°F/ 180°C for 15 minutes, before turning the oven down to 340°F/ 170°C for a further 15 minutes. Serve warm with a scoop or two of Nice Cream (you can try my Lúcuma version here or keep with the red, white and blue theme with my Wild Maine Blueberry version here), or cool with a scoop of coconut yoghurt or a cup of herbal tea.