Blueberry Tart is a delicious dessert that is quick and easy to make. I only used a handful of ingredients, topped off with fresh blueberries on a layer of vegan cream cheese. The tart was bursting with flavor and it was creamy and delicious.
1 Sheet of plant based puff pastry, thawed
8 oz. container of nondairy cream cheese
2 Tablespoons of sugar free maple syrup, (or according to taste)
1 Tablespoon of vanilla extract
2-3 Cups of fresh blueberries
-Preheat oven to 400F.
-Use a mixer and beat together the nondairy cream cheese, sugar free maple syrup and vanilla extract until creamy. Add additional sweetener according taste. Set aside.
-Place the thawed puff pastry on a large piece of parchment paper and roll out to make it a little longer then move to a baking sheet. Use a fork to prick all over the center of the pastry. Then cut a 1 inch border around the entire pastry. Brush a little nondairy milk around the 1 inch border.
-Spoon nondairy cream cheese mixture onto the pastry then spread over center except the border. Top generously with blueberries.
-Bake the tart in a preheated oven for 20 to 30 minutes until the crust is golden brown. Enjoy!