Thick Blueberry Tart (Vegan + GF)

Step 1

Preheat oven to 350°F (180°C).

Step 2

In a large mixing bowl, combine the oat flour with the almond flour. Add the coconut oil, maple syrup, vanilla extract, and salt. Mix using a wooden spoon until well combined. Keep mixing using your hands until it forms a soft and slightly sticky dough. If the dough appears too dry, add 1-2 tbsp of coconut oil.

Step 3

Transfer the dough to a 9-inch pie baking dish. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Note: This dough cannot be rolled out, you have to shape it directly into the dish. Prick the dough a few times with a fork to prevent it from rising in the oven.

Step 4

Bake for about 20 minutes, or until golden brown. Remove from the oven and let cool completely in the baking dish.

Step 5

To make the filling: place the blueberries, maple syrup, and agar in a medium-size saucepan. Heat over medium heat for about 5 minutes, or until the blueberries start to pop. Use a spatula to slightly mash them.

Step 6

Dilute the cornstarch in 3 tablespoons of water and add it to the saucepan. Heat for another 1-2 minutes or until the blueberry filling slightly thickens. Stir in the vanilla extract and remove from heat.

Step 7

Pour into the empty crust, and spread evenly. Let cool at room temperature for about one hour before transferring to the refrigerator.

Step 8

Refrigerate at least 3 hours before eating. The filling will thicken as it cools. Serve fresh with vanilla icecream, or as is!

Step 9

This blueberry tart will keep for up to 4 days in the refrigerator.