Blueberry-Basil Tart with a Hazelnut-Oat Crust (gluten-free + vegan)
Blueberries, basil, lemon, cardamom, and vanilla combine with a hazelnut-oat crust to create a rich array of complex flavors. Serve this beautiful tart for a summer party or gathering. Keep it refrigerated until ready to serve! Pictured here is a variety of basil called purple mountain basil. I grow it in my gardens in the summer and early autumn months here in the Pacific Northwest. It has a more pungent flavor compared to sweet basil; however, any variety of basil will work here.
Preparation Note
Begin by placing the yogurt into a fine mesh strainer lined with cheesecloth. Place the strainer over a bowl or liquid glass measure and set it into your refrigerator. I use Cocojune brand yogurt; however, a plain Greek dairy-based yogurt works as well.
Ingredients
Crust
1 cups
raw hazelnuts
1 cups
raw almonds
1 cups
rolled oats
1 teaspoons
cinnamon
½ teaspoons
ground cardamom
½ teaspoons
sea salt
4 tablespoons
coconut oil
4 tablespoons
maple syrup
Yogurt Layer
3 cups
plain coconut yogurt
(strained for 4 to 8 hours)
2 tablespoons
maple syrup
½ teaspoons
raw vanilla powder
Blueberry Layer
3 cups
blueberries
1 tablespoons
arrowroot powder
2 tablespoons
maple syrup
2 tablespoons
lemon juice
1 teaspoons
lemon zest
¼ teaspoons
ground cardamom
Other Ingredients
½ cups
fresh basil
