Vegan Berry Tart: 



Polenta Custard: 

- 1 can Biona Organic Coconut Milk 

- 1 pinch of salt 

- 20g Biona Organic Polenta 

- 1/2 tsp vanilla extract 

- 1 tbsp Biona Organic Agave Syrup 



- 1 1/2 cups of all purpose flour 

- 1 tbsp Biona Organic Agave Syrup 

- 1/2 cup Biona Organic Sunflower Spread 

- 1 tsp lemon zest 




Mix together coconut milk  with a pinch of salt over a medium heat, once simmered add the Biona Polenta and keep stirring, then add the vanilla extract, agave syrup and continue to stir until thick and creamy and then set aside to cool.


Place all crust ingredients into a food processor and pulse together 
until a soft dough forms.

Form dough into a ball and refrigerate for 20 minutes.

On a floured surface press half of the dough out with hands or a rolling pin. Dough will be soft and a little crumbly, that's OK, just press together with hands.

Use a cup or cutter to cut circles of dough a little bigger than your tart shells, about a ⅛ inch thick.

Sprinkle a little flour into the bottom of your tart shells.

Press circles into tart shells.

Continue pressing out dough and cutting circles with the remainder of the dough.

Prick bottom and sides of tarts with a fork.

Place crust shells into freezer for 15 minutes.

Preheat oven to 350 degrees Fahrenheit.

Place tarts on a baking sheet and bake for about 20 minutes or until golden brown.

If crust has puffed up in the middle, press lightly with the back of a spoon.

Let cool completely.

When everything is cool, fill centers of tarts with custard and top with sliced fruits and berries.

Brush lightly with Agave syrup and sprinkle with lemon zest if desired.


Windmill products used in this recipe