Blueberry, Rosemary and Walnut Toffee Tart

Name: Blueberry, Rosemary and Walnut Toffee Tart
Cook time: 1 h
Total time: 1 h
Ingredients: 200 g (7 oz) chickpea flour; 200 g (7 oz) tapioca flour; 2 tbsp maca; 100 g (3½ oz) cold plant-based butter or coconut oil; 100 g (3½ oz) cold plant-based butter or coconut oil; 50 g (scant ¼ cup) olive oil; 20 g (¾ oz) rapadura or coconut sugar; 1 tbsp chopped rosemary; ¼ tsp pink Himalayan salt; 200 g (1¾ cups) fresh or frozen blueberries; 1 tbsp maple syrup; 100 ml (scant ½ cup) butter; 100 g (½ cup) rapadura or organic caster (superfine) sugar; 100 g (½ cup) rapadura or organic caster (superfine) sugar; 100 ml (scant ½ cup) aquafaba (chickpea water); 100 ml (scant ½ cup) aquafaba (chickpea water); 250 g (2½ cups) walnuts, finely ground into a flour; 250 g (2½ cups) walnuts, finely ground into a flour; 3 tbsp buckwheat flour; Zest of 1 lemon; ½ tsp baking powder; Fresh blueberries; Bee pollen

Preparation info

Serves:
12
, makes one 30 cm ( 12 in) tart

Difficulty
Easy
Ready in
1 hr

Appears in

Mind Food

By Lauren Lovatt

Published 2022

About

Blueberries are an incredible brain food, not just for their antioxidant properties, but they are also one of the best sources of anthocyanins, which help to reduce inflammation in the brain through fighting free radicals. Of course, they are also here for their taste and there is nothing better than a fresh juicy blueberry, grown in season. Paired with our omega-rich walnuts and memory-supporting rosemary, this blueberry frangipane-filled tart is quite the Mind Food treat.

Ingredients

Dessert
Vegan

Ingredients

Method