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Blueberry and vanilla cheesecakes tarts
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins

Gluten, dairy and refined sugar free, and the most important, so deliiicious!

Course: Dessert
Servings: 3 individual tarts
Author: Gaspar Carreira
  • 2 cups buckwheat flour 240g
  • 1/2 cup muscovado or coconut sugar 100g
  • 1/4 cup water 60ml
  • 1 egg or two egg replacement*
  • 1/4 cup liquid oil (coconut or sunflower works great) 60ml
  • 1/4 tsp sea salt
  • 300 g silk tofu
  • 1/3 cup maple syrup or honey 85g
  • 1/3 cup melted coconut oil 80ml
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 egg or two egg replacement*
  • 1 cup frozen or fresh blueberries
  1. Preheat the oven to 200°C

  2. In a bowl put the sugar, oil, and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky

  3. Stretch the dough to a thickness of 2mm. Divide it into 3 equal parts and put it in 3 tart molds of 13 cm in diameter or a large one of 22 cm.

  4. Lay aside.

  1. Process the tofu until it is creamy. Add the rest of the ingredients and process until everything is well integrated.

  2. Put the filling on the buckwheat crusts, be careful not to fill them too much, about 2/3 parts.

  3. Put one third of the blueberries in each cake, over the tofu mixture, and bring to the oven for 20-25 minutes or until the base is golden brown and the filling has solidified

  4. Let cool and enjoy

Recipe Notes

* You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.