World Baking Day & Father’s Day: the perfect opportunity to bake again!

Recipe: Blueberry-Lemon Tart (vegan & no-bake)

Ingredients:

For the biscuit base you need:

• 300 g butter biscuits (vegan)
• 200 g vegan butter

For the lemon layer (white) you need:

• 300 ml coconut milk
• 3-4 tablespoons agave syrup
• juice of one lemon
• half a packet of agar-agar

For the blue layer you need:

• 1/2 tbsp spirulina powder (or alternatively blue food coloring)
• 3-4 tablespoons of water (to dissolve the powder)
• 400 ml coconut milk
• 2 tablespoons vanilla sugar
• 40 ml agave syrup
• half a packet of agar-agar
• Toppings (blueberries, blackberries, lemons or any fruit)

Here's how:

1. Either crush the cookies in a zip bag with a rolling pin or grind them in a blender.

2. Then put the biscuit crumbs in a bowl and mix with melted butter. Then press into a tart tin (approx. 24-26 cm) and chill for half an hour so that the base sets.

3. In the meantime: Heat the coconut milk in a saucepan and stir in the agar agar. Bring to the boil for 1-2 minutes, stirring constantly. Then remove from the heat and add the agave syrup and lemon juice. Pour over the cooled biscuit base and place in the fridge until the mixture has set (approx. 45 minutes - 1 hour).

4. Now repeat the process with the coconut milk and agar agar for the blue layer. After boiling, set aside briefly and allow to cool. During this time: dissolve 1/2 tablespoon of spirulina powder in water and stir vigorously. Now stir the vanilla sugar, agave syrup and the spirulina water into the coconut milk. Then pour onto the tart and chill again for at least an hour.

5. Decorate with fresh blueberries, blackberries, lemons or any toppings you like and serve!