|Loquat and Blackberry custard tart
Mix together thoroughly:
2 c. Quick oats (substituting ground nuts for some or all of this might be really good)
.25 c. shortening
.5 c. brown sugar
.5 tsp cinnamon
Then press the whole mixture into a pie tin, and bake at 350°F for 10 minutes.
Mix together in a blender
1 box firm silken tofu (I used Mori-Nu)
1 Tbs. arrowroot
1 Tbs. cornstarch
.25 c. sugar
1 tsp vanilla
Spread this over the baked crust, and pop it back into the oven for another 20 minutes or so.
Take 1-2 cups of fruit (blackberries are fine whole, loquats need to be pitted and sliced), sweetener to taste, a spoonful of cornstarch, and a little water, and boil together in a small saucepan, stirring constantly. Once the fruit has softened and the sauce has started to thicken, you'll have sort of a jam that you can pour on your tart. (In case it's not obvious, if you want a multicolored tart, you need to cook two types of fruit separately.)