Blueberry Chia Jam and Vanilla Cream Tart
[Vegan]

To Make the Crust:

1. Preheat the oven to 355°F fan-forced/convection, then line and grease an 8-inch tart tin with coconut oil.
2. Process the almonds and spelt flour together in a food processor until it forms a flour. Add in the rest of the ingredients.
3. Blend to form a dough. Using your fingers, press the dough evenly into the greased tart tin. Bake in the oven for 15-20 minutes or until lightly golden. While this bakes, make the jam. Remove from the oven and leave to cool completely on a wire rack.

To Make the Blueberry Chia Jam:

1. Add all the jam ingredients into a saucepan over medium-low heat and bring to a simmer. Continue to simmer for another 5 minutes, while stirring the mixture occasionally. Remove from the heat and leave to cool.

To Make the Vanilla Cream:

1. Make the vanilla cream. Add the soaked almonds and water into a powerful blender or food processor. Blend until it's smooth. Add the rest of the ingredients and blend together.

To Serve:

1. Pour vanilla cream into the cooled pie crust. Dollop spoonfuls of the blueberry chia jam all over the cream. Use a toothpick and lightly swirl it around to connect the dollops together. Cover and chill in the refrigerator for at least 5 hours, preferably overnight.
2. Serve with fresh blueberries and optional shavings of dark chocolate.