Vegan Blueberry & Lime Tart with Oat Crust

Preheat your oven to 190°C (170°C fan/Gas 5). Lightly oil a 20cm tart tin and line the base with baking parchment. In a food processor, pulse the oats until they are coarsely ground. Add the ground almonds, vegetable oil, 1 tablespoon of maple syrup, and a pinch of salt. Pulse until the mixture is well combined and holds together. Press the dough firmly into the bottom and up the sides of the prepared tin. Bake for 8–10 minutes until golden brown, then remove from the oven and allow to cool completely.

Prepare the berry jelly layer: Place 250g of blueberries, the citrus zest and juice, 1 tablespoon of maple syrup, and 150ml of water into a small saucepan. Simmer over medium heat for 15 minutes until the berries are soft. Use a hand blender to purée the mixture, then pass it through a fine sieve back into the pan (you should have roughly 300ml of liquid). Dissolve 1.5g of agar powder in 100ml of warm water, add it to the pan, and simmer for 2 minutes. Let the liquid cool for 10 minutes, then pour it over the cooled pastry base. Chill in the refrigerator for 1 hour until set.

Make the creamy filling: Combine the remaining 50g of blueberries, 1/2 tablespoon of maple syrup, and lemon zest in a small pan. Cook for 5 minutes until soft, then purée and sieve the mixture. Return the purée to the pan along with the plant-based milk, vanilla bean paste, the remaining 1.5g of agar powder (dissolved in 4 tbsp warm water), cornflour, and a pinch of salt. Whisk well and cook over medium heat for 2 minutes. Allow to cool slightly, stirring occasionally, then pour over the set jelly layer. Chill for at least 5 hours or overnight. Decorate with fresh berries, lime zest strips, and rose petals before serving.