Again, whatever liquid sweetener your have/love.
BLUEBERRY TART FILLING FULL
We need a little extra liquid to get the cashews blending, so why not go with the milk that will give us maximum creaminess and help our tarts set up in the fridge too? Full fat coconut milk in a can is your best choice, if you opt for anything lighter you may have to freeze your tarts to get the filling sliceable and firm. This will blend up to be the creamiest lemon curd-ish texture, just trust me. Soaked overnight (or if you’re in a hurry 3 hours in boiling water works too), drained, and rinsed. Next up, our TANGY and CREAMY lemon filling. SunButter acts as the binder to hold our crumb crust together enough, but still allows for delicious crumble-ibility when fork hits crust.Īnd just like that, the baking portion of the recipe is done and it’s all blending and no-baking from here. And for a little extra texture and sunflower crunch, I went with Crunchy SunButter for this recipe. Or honey if not vegan, whatever liquid sweetener you got. What you shouldn’t swap in is puffed rice cereal, the will result in a soft soggy sad crust mess. I like to use a brown rice variety, but regular ol’ rice krispies will work like a charm too.
Gluten-Free SunButter Cereal Crumb Crustįorget graham crackers, THIS is the ultimate way to make an easy press-in crumb crust (and it’s a little healthier too!) With brown rice cereal as the crumb base, SunButter instead of butter butter, and the perfect salty-sweet golden result after a quick 12ish minutes in the oven. These tarts come together in three (easy!) parts: crumb crust, dairy-free lemon filling, saucy blueberry swirl.
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