Vegan Blueberry Tart
Indulge in the irresistible charm of this Vegan Blueberry Tart—a perfect blend of wholesome ingredients and vibrant flavors. Featuring a crisp almond flour crust that’s lightly sweetened and enriched with creamy coconut oil, this tart serves as the ideal base for a luscious blueberry filling that's bursting with natural sweetness, thanks to fresh blueberries and a touch of maple syrup. Elevated with hints of zesty lemon and fragrant vanilla, and topped with crunchy chopped almonds, this tart is a visual and culinary delight. Ready in just an hour, this plant-based dessert is easy to make, nutrient-rich, and perfect for an elegant dinner party or casual snack. Dive into a decadent slice that’s dairy-free, egg-free, and brimming with irresistible berry goodness!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups All-purpose flour
- 3 tablespoons Cane sugar
- 0.25 teaspoons Salt
- 0.25 cups Coconut oil, solid
- 2 tablespoons Almond milk, unsweetened
- 3 cups Blueberries, fresh or frozen
- 0.25 cups Maple syrup
- 2 tablespoons Cornstarch
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 cups Chopped almonds
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom lightly with coconut oil.
In a mixing bowl, combine 1.5 cups of almond flour, 0.5 cups of all-purpose flour, 3 tablespoons of cane sugar, and 0.25 teaspoons of salt. Mix well.
Add 0.25 cups of solid coconut oil to the dry ingredients. Use a fork or pastry cutter to combine until the mixture resembles coarse crumbs.
Stir in 2 tablespoons of almond milk until the dough holds together when pressed between your fingers.
Press the dough evenly into the bottom and up the sides of the prepared tart pan. Prick the bottom of the crust with a fork to prevent puffing.
Bake the crust in the preheated oven for 12-15 minutes until it is lightly golden. Remove and let cool slightly.
Meanwhile, prepare the blueberry filling. In a medium saucepan over medium heat, combine 3 cups of blueberries and 0.25 cups of maple syrup.
In a small bowl, dissolve 2 tablespoons of cornstarch in 2 tablespoons of water, then stir this mixture into the blueberries.
Add 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Cook the mixture, stirring frequently, until it thickens, about 5-7 minutes.
Pour the blueberry filling into the slightly cooled crust, spreading it evenly.
Sprinkle 0.25 cups of chopped almonds over the top of the blueberries.
Bake the tart in the oven for another 15-20 minutes, until the filling is bubbly and the crust is golden brown.
Allow the tart to cool completely before removing from the pan and serving. Enjoy your vegan blueberry tart as a delightful dessert or snack!
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 260.8 g | 95% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 143.2 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 523 mg | 40% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
