Instructions

First, make the crust.  Heat your oven to 350℉. Combine all crust ingredients in a food processor, and process until very crumbly and the ingredients hold together in one loose ball and no large chunks of nuts remain.  You may have to stop a few times to scrape down the sides with a small spatula.  The dough will be very sticky.  Lightly coat the inside of the springform pan with vegan butter. Scrape the dough into the pan.  With damp fingers or the back of a soup spoon, press the dough evenly over the bottom and and 1” high up the sides of the pan.  It helps to have a small bowl of warm water to dip the spoon in if the dough sticks to the spoon.

Bake the crust for 12 minutes.  If it rises up while baking, that’s fine.  Just press it down gently after it comes out of the oven.  Let it cool completely before filling.

Make the filling by combining all filling ingredients in a saucepan.  Whisking constantly, heat the mixture just to boiling, then lower the heat to a simmer for 3 minutes.  Let the mixture cool slightly.  It will thicken as it cools.   Pour the filling into the crust and let it sit at room temperature for an hour before refrigerating the tart.  The tart should be refrigerated, covered with aluminum foil, for at least 4 hours before serving.

Use a very sharp thin knife to cut the slices, and use a pie server to remove the slices from the pan to ensure whole slices as the tart can be delicate.  Garnish with berries.  Store the tart refrigerated.