Blueberry tart (v)

An easy dessert that is enjoyable hot or cold.
Make 1 tart.

Author: Bite-Sized Thoughts.

Original post (with pictures) here

For the base-

1 cup / 230g plain flour
1/2 cup / 120g non-dairy spread
1 tbsp sugar
Pinch salt
Dash of cold water, as needed to bring the dough together

For the blueberry filling-
4 cups blueberries
2/3 cups (160g) caster sugar
2 tbsp corn flour
1/4 teaspoon vegan gelatin or agar powder
1/4 teaspoon salt
1/4 cup water
1/4 cup lemon juice

1. To make the tart base, combine the flour, sugar and salt in a mixing bowl, and then rub in the non-dairy spread with your fingers. Add a drizzle of water to bring the dough together, if needed. Roll the dough out to 1-2cm (1/2 inch) thick and arrange in the bottom of a pie tin. Put in the fridge while you heat your oven to 200'C (400'F).
2. When the oven is ready, prick the pastry at the bottom of the pie tin, and then cover the pastry with baking paper. Fill with enough baking beans, nuts or seeds to hold the paper down. Bake for 10 minutes, until just firm and turning golden.
3. While the crust is baking, make the blueberry filling. Put all of the ingredients (berries, sugar, corn flour, vegan gelatin, salt, water, lemon juice) in a non-stick saucepan and bring to simmering point, stirring regularly with a wooden spoon. Once simmering, stir constantly for 4 to 5 minutes, until the mixture has thickened.
4. When the base has cooked for 10 minutes, pour in the blueberry filling and return to the oven. Reduce heat to 160'C and allow to cook for approximately 15 minutes. Allow to cool slightly before serving, or cool completely if preferred.