These light decadent version of Blueberry Lemon Tarts is perfect tribute to the beginning of spring. The coconut throughout this tart gives it a tropical twist with the refreshing citrus of lemon and the sweet tang of blueberries makes this dessert a hit! It’s grain and dairy free too!
Helpful tips:
- I recommend to take your time with this dessert. It’s not difficult to make by any means, but it just requires time and patience.
- You can substitute walnuts with pecans.
- As well, the arrowroot starch can be replaced 1-1 for cornstarch.
Blueberry Lemon Tart - Vegan
Ingredients
Tart Crust:
- 1 cup walnuts
- 1 1/2 cups rolled oats
- 2 tbsp flaxseed, ground
- 3 tbsp coconut oil, melted
- 4 tbsp pure maple syrup/unpasteurized honey
- 1/4 tsp Himalayan salt
Filling:
- 1-14 oz (398 ml) can organic coconut milk
- 2 tbsp arrowroot starch
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
Topping:
- 1/4 cup fresh or frozen blueberries
- 2 tsp fresh lemon juice
- 12 fresh blueberries for garnish
- unsweetened shredded coconut for garnish
Instructions
Tart Crust:
- Preheat oven to 300°F.
- Combine walnuts and oats in a food processor, and process for about 20 seconds, until the walnuts and oats are fine in texture.
- Add ground flaxseed, coconut oil, maple syrup and salt. Process until all ingredients are evenly moist and it sticks together.
- Spoon about 3-4 tablespoons into each 4 inch tart shell. Press mixture into the tart shell with back of a spoon or your hand. If mixture is too sticky, wet the back of a spoon and slide it over the crust to smooth it evenly.
- Place tart shells on a baking sheet. Bake for 10-12 minutes. Set aside to cool completely.
Filling:
- In a medium heavy sauce pan or double-boiler,combine ¼ cup of the coconut milk and starch; whisk until no lumps remain. Add the remaining coconut milk, maple syrup, and vanilla.
- Place sauce pan over medium heat and bring the coconut mixture to a boil, whisk continuously to avoid the mixture from sticking to the bottom. Once the mixture has started to thicken, remove from heat. If the mixture has not thicken, leave it on the burner for a little longer, until all the liquid from the coconut milk has evaporated. To test if the filling has thicken enough is to insert a metal spoon into the mixture and if it coats the spoon, it’s ready.
- Pour the filling into the crust evenly, and level with a spoon. Place in the refrigerator to cool.
Topping:
- Place the blueberries into a small size saucepan, add the lemon juice. Simmer on low until the blueberries begin to soften and break the berries with a fork. Once the liquid from the berries have evaporated, remove from heat and set aside to cool. Place in the refrigerator to cool completely and thicken for about 15 minutes.
- Divide the cooked blueberries evenly for each tart. Take a toothpick and swirl the cooked blueberries throughout the tart filling.
- Place the tarts into the freezer for 2 hours to set. Remove from the freezer an hour before serving to allow the tart to thaw. If you are making this ahead of time, remove from freezer and place in the refrigerator for up to 2-3 hours.
Nutrition
Tart Crust:
Process the oats and walnuts until they are fine texture. Once the remaining ingredients are added the crust should bind together and be evenly moist. The entire processing should only take about 20-30 seconds.
Press about 3-4 tablespoons of the crust into the tart shells evenly and place into a baking pan for baking. It only takes 10 minutes to set and it should be golden in colour. Allow the shells to cool at room temperature before adding the filling.
Filling:
Begin by whisking 1/4 cup of the coconut milk and starch together in a medium heavy sauce pan, to get all of the lumps out. Then add the remaining coconut milk, maple syrup and vanilla. Over medium heat, continue whisking until the mixture has thickened. A good test is place a metal spoon into the mixture and if it coats the spoon, it’s ready. Fill the tart shells and place in refrigerator to cool.
Topping:
Once you have cooked down the blueberries, measure out about 3 teaspoons for each tart and begin making swirls with a toothpick until you have created swirls throughout the tart. Place the tarts in the freeze for 2 hours to set. Important to place these tart shells into a baking dish or pan to keep them level.
This light delicate dessert makes a perfect after meal treat! It is not difficult and you will impress your guests. So enjoy!
I used this tart crust being a much healthier choice and used a lemon filling (a family fav).
Thanks Rose for sharing this healthy, light tasting delicious crust! 💗
Hi Barb,
I have to say this crust recipe is one of my go-to vegan crust recipe. So happy you are liking it too!
Thank you so much!
Sincerely,
Rose