Vegan Blueberry Tart with Almond Crumble
Gluten-free and vegan friendly short crust pastry with a lots of fruit and almond crumble. So easy and really tasty.
1 – 2
2 – 3
very cold water
Preheat oven to 390 F (200 C).
In a large mixing bowl combine your flours, potato starch, icing sugar and whisk together.
Add the softened coconut oil, soy yoghurt and water (as needed) and stir in. Mix everything thoroughly.
1/5 dough put into the fridge.
The rest of the dough press into a 8 – 9 inches tart pan.
Fill the prepared shell with blueberries.
To the left part of the dough, add the chopped almonds and mix everything. Then sprinkle the tart with crumble.
Bake the tart in the preheated oven for 25 – 30 minutes, or until the crust is golden brown.
Remove from the oven and cool.