Ingredients
– 1 ½ cups digestive biscuits, crushed
– ½ cup coconut oil, melted
– 1 cup almond milk
– 1 cup silken tofu
– ½ cup maple syrup
– 1 tsp vanilla extract
– 1 tbsp cornstarch
– 2 cups mixed fresh fruit (like berries, kiwi, and mango)
– 1 tbsp lemon juice
– 1 tbsp icing sugar (optional for dusting)
Method
1. Start by preheating the oven to 180°C (350°F). Mix the crushed biscuits and melted coconut oil in a bowl. Press the mixture into the bottom of a tart pan to create the crust.
2. Blend the almond milk, silken tofu, maple syrup, vanilla extract, and cornstarch in a blender until smooth. Pour this filling over the biscuit crust in the tart pan.
3. Bake the tart in the preheated oven for approximately 25 minutes. The filling should set but remain a little wobbly in the center.
4. Let the tart cool at room temperature for about an hour. After cooling, refrigerate it for at least another hour to help it firm up.
5. Before serving, top with fresh fruit. Drizzle with lemon juice and dust with icing sugar if desired.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
beekeepingworld.online
freescience.info
