Prepare the tart recipe as directed (just replace the butter with this vegan one) and add in the dried basil leaves to the dry ingredients. Pre-heat oven to 325 deg and spray mini tart pans with coconut oil. Using an ice cream scooper, scoop the dough and place in each of the tins. This is to make sure each tart has the same amount of dough. Press the dough until it’s uniform up around the edges.

Evenly distribute the mozzarella into each tin. Meanwhile in a small bowl mix the blueberries, coconut sugar, lemon juice and lemon rind until the blueberries are coated. Top each tart filled with the mozzarella with the blueberry mixture. Use all of the blueberries and evenly distribute to each tart. It’s okay for it to be overflowing as it will deflate during baking.

Place the tins on a baking sheet so it’s easier to get in and out of the oven. Bake for 30 minutes until the blueberries have popped and the juices are running.

Leave out to cool for 5 minutes then top with a scoop of coco whip and some sprigs of basil. Enjoy!!