Tart Crust
In a food processor, combine the Julian Bakery granola with the egg whites or vegan egg alternative. Mix until a stiff, wet mixture forms.
Lightly spray your desired pan with nonstick spray, and evenly press the crust mixture on the bottom and sides.
Bake the crust in the oven for about 10 minutes at 375°F until slightly firm.
Remove and let cool on a baking rack while preparing the filling.
Tart Filling
Whisk 1 box of Simply Desserts Instant Vanilla Pudding with unsweetened non-dairy milk of choice on high for 2 minutes.
As it is whisking, carefully add 1 blue spirulina powder.
When it is fully combined, set this mixture in the fridge in a separate bowl.
Repeat the same process with another box of pudding mix but this time add 1 tbsp of Matcha powder.
Assembly
Start by filling the tarts 3/4 of the way with the blue vanilla pudding mixture.
Then add a dollop of the Matcha pudding in the center and swirl with a toothpick until desired pattern is achieved.
Garnish with fresh fruit, sprinkles, and a liberal dusting of powdered sugar (mermaid tails optional)
Calories: 73kcal | Carbohydrates: 8g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 213mg | Potassium: 120mg | Vitamin A: 253IU | Calcium: 38mg | Iron: 3mg
