Blueberry Lemon Tart - Vegan
These elegant dairy and grain free tarts are light, and creamy, with the right amount of natural sweetness.
Servings: 4 tarts
Calories: 731kcal
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
Calories: 731kcal | Carbohydrates: 56g | Protein: 14g | Fat: 54g | Saturated Fat: 15g | Sodium: 153mg | Potassium: 497mg | Fiber: 8g | Sugar: 21g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 4mg