Vegan blueberry filo tarts
These vegan blueberry filo tarts are super easy to make and they are always loved by my vegan friends. They are ideal for the party season – both in the winter and summer. The vegan cream cheese I use is made from coconut, so it’s naturally sweet – if you use oat or soy products, you might want to add some vanilla and/or sugar to it.
Ingredients
Method
- First make the blueberry spread. Put them in saucepan, add the sugar and lemon juice. Bring to the boil gently, then cook for about 10-15 minutes, until it’s thick and sticky. Mix in the vanilla and a drop of lemon juice. Set aside.
- Preheat the oven to 180C. Grease a deep muffin pan. Using a silicon brush, grease the holes with the melted butter/ coconut oil.
- Put 3 filo sheets on top of each other and cut out 10 x10 cm squares. Cover them with a towel.
- Lay a filo square on a chopping board, brush it with the melted butter/oil, then layer another square on top, slightly turned. Brush this also with butter/ coconut oil, then layer another square on top, again angled. Put this shape into one of the tin holes, slightly pushing it down with your fingers.
- Repeat with the rest of the filo squares until you get 12 baskets.
- Put the pan in the oven an bake for five minutes.
- Take the pan out of the oven and spoon some blueberry jam into each basket, then cover them with vegan cream cheese.