Very Berry Tart 
Crust
1 1/4 Cups flour
1/2 tsp. baking powder
1/4 tsp. salt
6 Tab. dairy-free margarine
1 egg yolk
Making the crust:
1. Combine the dry ingredients in a bowl then with a fork or pastry blender incorporate the agave nectar, margarine and egg yolk.
2. Form the dough into a ball, wrap it in plastic wrap and place it in the refrigerator for 1 hour.
3. After 1 hour preheat the oven to 400. Roll the dough to fit the bottom and sides of your pie plate or tart pan. Prick the bottom and sides with a fork. Bake for 15 minutes. Let it cool.
Filling
4 egg yolks
3 Tab. flour
1 1/4 Cups vanilla soy milk
1/8 tsp. salt
1 lb. fresh berries*
5 Tab. all fruit jelly
1 Tab. fruit juice
Making the filling:
1. Blend the eggs and agave until creamy.
2. In a medium sized pot bring the soy milk, flour and salt to a low boil and remove it from the heat, but leaving the heat on.
3. Whisk the hot milk into the egg and agave then return the mixture to the pot and place it back over the heat. Let it come to a slow boil over medium high heat, whisk continuously for 3 minutes, then pour into a bowl to cool.
4. When the filling has cooled spread it evenly over the cooled crust and top it with the desired berries.
5. Combine the all fruit jelly with the juice in a small pot over low heat. When the jam has melted and incorporated with the juice, remove it from the heat and brush it over the arranged berries, to make them glossy.
*This tart is wonderful with raspberries, strawberries, blackberries or blue berries.
You can even do a mix of berries. Have fun with it!
You can't go wrong with berries, just remember to use fresh, not frozen.