Step 1

Add oreo and butter in a food processor and whiz until finely ground. You should get a crumbly mixture which is easily moldable. Weigh the mixture and divide into 9 equal parts. I used 9 mini oval cheesecake moulds.

Step 2

Prepare a non-stick baking paper over a baking sheet which fits in your fridge. This will make it easier to move the vegan fruit tarts around.Place the moulds over the baking paper. Press the oreo mixture onto the bottom of each mould. Place in the fridge for at least 15-30 minutes until the mixture sets.

Step 3

In a mixing bowl, whip up the non-dairy whipping cream. Set aside.

Step 4

Add blueberries, sugar and vanilla extract and oat milk in a blender and blend until smooth. Transfer to a small saucepan and bring to a gentle boil. Add the agar agar and stir until the agar agar is fully dissolved. Remove from the heat and let it cool slightly, stirring occasionally so the mixture doesn't set.

Step 5

Gently fold the non-dairy whipped cream into the blueberry mixture and gently stir until well combined. Pour the mixture into the mini moulds and put back in the fridge for at least 4-5 hours or overnight.

Step 6

When the blueberry mixture feels firm, you can remove from the moulds and decorate.

Step 7

Mix two tablespoons of water with 100 g caster sugar. Bring to a gentle simmer without stirring. Allow the sugar to melt on low heat. When it starts dissolving, increase the heat to medium-high. It should start bubbling up.

Step 8

The moment it gets the desired colour (I wanted my caramelized sugar to be quite pale) remove from the hob and carefully pour over a non-stick baking paper. Try to create a thin layer if possible.Once the caramel hardened you can press on it to break it and create "glass shards".