Healthy No-Bake Blueberry Quark Tart
Ingredients
Base
- 150 g roasted mixed nuts
- 150 g pitted Medjool dates
- Pinch of salt
Filling
- 400 g fresh or thawed blueberries
- 500 g plant-based quark or coconut yogurt
- 30-50 ml agave syrup
- 2 tsp vanilla extract
- Zest of 1/2 organic lemon
- 8 sheets gelatin or 9 g agar agar powder
Coulis and decoration
- Additional blueberries
- Cornstarch
Preparation
Line the cake pan with baking paper.
Mix the nuts, dates, and salt until crumbly. Spread over the base of the pan and press down with the back of a wet spoon.
Puree the blueberries until smooth. Sieve if desired to remove seeds. Add the quark, lemon zest, vanilla, and sweetener if using. Stir well.
If using gelatin: Soak the gelatin sheets in cold water until soft. Squeeze out and heat in a pan until liquid. Add 2 tablespoons of the blueberry mixture and stir until combined. Then add to the rest of the filling and stir.
Pour the filling over the base and refrigerate for 3 to 5 hours.
Make the coulis by heating the blueberries with cornstarch. Simmer gently until thickened and let cool. Decorate with the remaining blueberries and enjoy.
