Vegan blueberry tart

Ingredients for 1 servings:

• 50 g margarine, suitable for baking
• 50 g sugar
• 250 g flour
• 2 tsp baking powder
• 100 ml almond milk (almond drink)
• 400 g soy (soy alternative to quark)
• 50 g sugar
• 3 tbsp blueberry jam
• 1 packet of vanilla pudding powder
• 1 tsp, smothered cinnamon
• 1 pinch of vanilla powder
• 400 g blueberries
• 50 g margarine
• 50 g sugar
• 1 pinch of vanilla powder
• 100 g flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan, for a round cake tin, makes about 12 pieces

For the shortcrust pastry, knead margarine (I use one with palm fat, coconut fat, or rapeseed oil), sugar, flour, baking powder, and almond milk in a bowl until you have a smooth dough. Chill briefly if necessary, then roll it out and line a round cake tin with it. For the cream, mix the soy alternative to quark, sugar, blueberry jam, vanilla pudding powder, cinnamon, and vanilla powder in a slightly larger bowl, then add the blueberries and spread them on the shortcrust pastry base. Knead the remaining margarine, sugar, vanilla powder, and flour into crumbles and spread them over the cake. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 40-45 minutes. The cake also tastes delicious with other berries or stone fruit, e.g., apricots; in this case, use apricot jam.