Lemon Berry Tart

Ingredients:

1 cup gluten free whole rolled oats

1 cup gluten free oat flour

1 tsp dried orange peel

1 tsp nutmeg

4 tbsp vegan butter

1/4 cup honey

one 8 oz tofu cream cheese

2 tbsp honey

2 tbsp freshly squeezed Meyer lemon juice

blueberries

raspberries

blackberries

mint leaves, thinly sliced

1 tbsp Polaner Raspberry All-Fruit

Cooking Instructions:

1. Preheat the oven to 350 degrees. Grease a 9 or 9.5 inch pie pan with your preferred method.
2. In a food processor, combine the oats, oat flour, orange peel and nutmeg and zoop until crumbly.
3. Add the vegan butter and zoop until well combined.
4. Add the honey and zoop until a small dough ball forms.
5. Using your clean hands, shape the dough to match the shape of the pie pan.
6. Bake in the preheated oven for 15 minutes. Then remove the crust and let it cool completely.
7. In a mixer, whip the tofu cream cheese until it is smooth.
8. Add the honey and lemon juice and mix until everything is well combined.
9. Spread the filling into the prepared crust and top with the berries.
10. Sprinkle the top with the sliced mint leaves.
11. Melt the Polaner All Fruit and drizzle over the leaves and berries.
12. Refrigerate the tart until you are ready to eat it.