Ingredients

• 120g Vegan Butter
• 1 tablespoon Vegan Butter
• 1 Lemon
• 40g Caster Sugar
• 250g All Purpose Flour
• 1 pinch Salt
• 2 tablespoons Unsweetened Almond Milk
• 2 ½ tablespoons Cornflour
• 1 tablespoon Chia Seeds
• 50g Light Brown Sugar
• 500g Blueberries
• 40g Flaked Almonds
• 250g Icing Sugar
• 2 tablespoons Water

Tools

• Oven
• Chef Patissier XL
• Square pan - 8"
• Kenwood bowl - chef patissier xl
• Lightly floured surface
• Saucepan - medium
• Small bowl

Method

1. Grease a clean square pan then set aside
2. Attach K Beater
3. Add caster sugar, all purpose flour, vegan butter and salt to the Kenwood Bowl
4. Mix - approx 2 min, Speed 1
5. Add unsweetened almond milk to the Kenwood Bowl while machine is running
6. Mix - approx 1 min, Speed Min
7. Transfer pastry to lightly floured surface
8. Roll out
9. Transfer pastry to square pan
10. Line until covered
11. Chill in fridge - 30 min
12. Pre-heat oven - 170°C
13. Remove the pan from the fridge
14. Bake until golden brown and continue - 20 min, 170°C
15. Add cornflour, vegan butter, chia seeds, lemon and light brown sugar to a clean saucepan
16. Heat until melted - approx 2 min, medium-high heat
17. Add blueberries to the saucepan
18. Heat until thickened while stirring occasionally - approx 10 min, medium-high heat
19. Remove the pastry from oven and let cool
20. Increase the oven temperature - 180°C
21. Pour content of saucepan into square pan carefully
22. Add flaked almonds to the square pan
23. Bake - 25 min, 180°C
24. Remove from oven and let cool
25. Chill in fridge - 1 hr
26. Add icing sugar and water to a clean small bowl
27. Mix with teaspoon until well combined
28. Remove the pan from the fridge
29. Drizzle square pan with icing
30. Set aside until set
31. Slice
32. Serve

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