This no delicious tart was created to celebrate the vegan magazine Thrive. It is so simple to throw together, and the base works wonderfully despite the fact that the ingredients may sound a little strange at first!
Chickpea flour is such a great ingredient to use in a tart base as it sets to become a delicious and crisp layer that gives a much needed crunch. Chickpea flour (or garbanzo flour in America) is an affordable and healthy ingredient packed full of plant protein and easily accessible, too.
The tart should not be made too much in advance, though, as the moisture content will effect that base, and turn it soggy. My recommendation is yo make the base, then make the filling and set it aside in a bowl. When you’re ready to eat, fill the base, top with fruit, and serve. Your tastebuds can thank me later!
Substitutions- Yes, you can substitute macadamias for cashews, but the flavour will be different (of course). Maple syrup can be substituted for your preferred liquid sweetener, though I do recommend maple as your primary choice as the flavour pairs well with the berries.
Blueberry, maple and macadamia tart
1 cup chickpea flour.
1/2 cup coconut sugar.
1/2 cup almond meal.
1/2 tsp ground cinnamon.
2 Tbsp Olive oil.
2 cups (280g) macadamias.
1/2 cup lemon juice.
1/3 cup pure maple syrup.
1/2 cup almond milk.
Zest from 1 lemon.
1 tsp pure vanilla extract.
1. Preheat oven to 180 degrees C and grease and line a large tart tin (min was approx 20 c in diameter).
2. Mix dry ingredients together in a bowl. Add oil, and rub together until a sand-like texture forms. Next, slowly add 2 Tbsp water until crumbs form and the mix just begins to stick together.
3. Press mix gently and evenly into tin and bake 12-15 mins, or until fragrant. Allow to cool in tin and then set aside.
4. Blitz all filling ingredients in a high-speed blender until smooth. Pour into base, then use a spoon to spread mix around evenly. To serve, drizzle with extra maple syrup, fresh blueberries and very finely grated lemon zest!