MAKE CRUST: Preheat oven to 350. Combine all ingredients in food processor until crumbly and you're able to press together in your hands. You may need to add 1-2 Tablespoons water, if your "dough" won't hold together. It should still be a BIT crumbly, it won't actually represent a ball of dough, but you should be able to press it firmly against the bottom and sides of pan and have it stick. I Press into bottom and up the sides of 8" tart pan. If you're making mini pies, divide crust mixture into 12 equal portions and press into bottom and up the sides of mini pans. Bake for 10 minutes until firm.

MAKE FILLING: Drain tofu on paper towels. Place tofu, syrup, lemon juice and vanilla in bowl of food processor. Process until smooth and creamy.

Let crust cool on a wire rack.....still in tart pan. Remove outer rim before filling. If you're doing mini's, also remove bottom of tin, carefully using a spatula, letting tart shell rest on serving platter. Scoop filling into prepared crust(s) and use offset spatula to spread evenly.

TOP: Evenly place blueberries (or combo of other berries/fruit slices) on top of filling.

Chill in fridge for at least one hour before serving.

Store in the fridge until ready to serve. Tart will stay good in fridge for 5 days. It will start to get a bit soggy after 3 days.