This vegan blueberry tart features a nutty crust and a creamy, vibrant blueberry filling made with coconut milk—no dairy, no eggs, just pure plant-based goodness. It’s the perfect make-ahead treat for summer gatherings, brunches, or anytime you want a dessert that feels special without being complicated.
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🫐 Why You Will Love This Recipe
- Delicious – The combination of a toasty hazelnut crust and a creamy, fruity blueberry filling is pure magic. It’s rich, tangy, nutty, and just the right amount of sweet.
- Easy to make – No complicated steps or fancy equipment here. The crust comes together quickly in a food processor, and the filling is made in one pot.
- Vegan friendly – Completely dairy-free and egg-free, but you’d never guess. This tart proves that plant-based desserts can be just as indulgent and crowd-pleasing.
- Perfect for making ahead – This vegan blueberry tart needs time to set, making it an ideal make-ahead dessert. Prepare it the night before, and it’s ready to serve straight from the fridge when you need it.
🥣 Ingredients and Substitutions
- Hazelnuts – Toasted hazelnuts add a deep, nutty flavour to the crust. Feel free to swap them with almonds or pecans if you prefer.
- Flour – All-purpose flour gives the crust structure. You can experiment with a gluten-free blend if needed, though results may vary slightly.
- Sugar – Used in both the crust and the filling. In the filling, you can substitute with agave syrup or maple syrup for a refined sugar-free option. For a healthier crust, reduce the sugar or replace it with coconut sugar for a caramel-like flavour.
- Vegan butter – Gives the crust richness and helps it hold together. You can use vegan margarine as well. I haven’t tested this with coconut oil.
- Blueberries – Fresh or frozen both work well. If using frozen, thaw them before blending.
- Coconut milk – Full-fat canned coconut milk creates a creamy, luscious filling. Be sure to use the kind that includes the thick cream on top. This is key to getting the right texture.
- Cornstarch – This is essential to thicken the filling into a sliceable consistency. Tapioca starch or arrowroot can be used as alternatives if needed.
- Vanilla extract – Adds depth and enhances the flavour of the blueberries.
Find the complete recipe with measurements below.
🗒️ Step-by-Step Instructions
Step 1: Place toasted hazelnuts in a food processor and pulse until they form a coarse meal. Mix with flour and sugar, then add cold vegan butter pieces and mix with your hands or a pastry cutter until the mixture starts to stick together.
Step 2: Evenly press the dough into the bottom and sides of the prepared tart pan. Use a fork to gently pierce the base of the dough to allow steam to escape.
Step 3: Place a piece of parchment paper over the crust and fill with pie weights, uncooked rice, or dried beans. Bake for 15 minutes.
Step 4: Take out the parchment and weights, then bake for another 5–10 minutes until the crust is golden brown. Remove from oven and let cool completely on a wire rack.
Step 5: Blend blueberries in a food processor or blender until smooth. For an ultra-smooth texture, pour the blueberry puree through a fine sieve to remove any bits or lumps.
Step 6: In a saucepan, whisk together coconut milk, sugar (or syrup), cornstarch, and vanilla until fully smooth with no lumps. Stir in the blueberry puree.
Step 7: Place the saucepan over medium heat. Stir constantly and bring the mixture to a gentle boil. Simmer for 3–5 minutes until thickened.
Step 8: Pour the cooked filling into the cooled tart crust, spreading it evenly. Let the tart cool at room temperature, then refrigerate for at least 4 hours (preferably overnight) until fully set.
💡 Tips for Success
Don’t Skip the Blind Bake
Pre-baking (or “blind baking”) the crust is essential. Since the filling doesn’t go back in the oven, baking the crust first ensures it holds its shape and doesn’t get soggy. Make sure to line the crust with parchment paper and fill it with pie weights, dry beans, or rice. This keeps the crust from puffing up or shrinking. Bake until it’s golden and crisp. You want it fully cooked before the filling goes in.
Strain for a Silky-Smooth Finish (Optional, but Worth It)
When you blend the blueberries, you can pour the puree through a fine mesh sieve to remove any bits of blueberry skin. This step is optional but gives the tart a smoother, more refined texture.
Be Patient with the Set Time
After pouring the filling into the crust, let the tart cool at room temperature, then transfer it to the fridge to set completely. This usually takes at least 4 hours, but overnight is ideal. The longer chill time allows the filling to firm up to that perfect sliceable consistency.
🍓 Variations
- Swap the nuts: Try almonds or pecans for a different flavour in the crust.
- Add a citrus twist: Stir in 1–2 teaspoons of lemon or lime zest to the filling for extra brightness.
- Top it off: Once the tart is set, top with fresh berries, a drizzle of melted vegan white chocolate, or a sprinkle of toasted coconut flakes.
Storing and Freezing
- Refrigerator: Store the tart covered in the fridge for up to 4–5 days. The crust may soften slightly over time, but the flavours remain fresh.
- Freezing: You can freeze the fully set tart either whole or in individual slices for up to 1 month. To freeze the whole tart, freeze it uncovered until firm, then wrap tightly in plastic wrap and a layer of foil. For individual slices, place slices on a baking sheet lined with parchment and freeze until solid. Then wrap each slice and stack them with parchment paper in between to prevent sticking. Thaw in the fridge overnight before serving. The texture may soften slightly, but the tart will still taste great.
💬 Vegan Blueberry Tart FAQs
Yes! If you don’t have a food processor, you can finely chop the hazelnuts by hand or use a blender in short pulses. Then mix the crust ingredients by hand or with a pastry cutter.
Yes, try using a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more delicate, but it should still hold together well when chilled.
No problem! Use dried beans or uncooked rice (like I did) instead. Just make sure to line the crust with parchment paper first so they don’t stick.
Yes! Once fully set in the fridge, this vegan blueberry tart can be frozen whole or in slices (see above). Let it thaw overnight in the fridge before serving for best texture.
A 9-inch tart pan with a removable bottom works best. You can also use a springform pan if that’s what you have on hand; just be gentle when removing the tart.
More Blueberry Recipes to Try
If you’re a fan of blueberries, make sure to check out these recipes:
- Vegan Blueberry Cobbler
- Blueberry Oatmeal Bars [vegan + gluten free]
- Vegan Lemon Blueberry Muffins
- Vegan Blueberry Bread
Vegan Blueberry Tart Recipe
Ingredients
For the crust:
- ¾ cup (90 g) toasted hazelnuts
- 1 cup (125 g) all-purpose flour
- 2 tablespoons granulated sugar
- ½ cup (100 g) vegan butter or margarine (cold and cut into small pieces)
For the filling:
- 1 cup (150 g) fresh or frozen blueberries
- 1 can (400 ml) canned coconut milk
- 2 tablespoons sugar, agave syrup or maple syrup
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
Make the crust:
- Preheat your oven to 356℉ (180℃). Lightly grease a 9-inch tart pan.
- Place toasted hazelnuts in a food processor and pulse until they form a coarse meal (like almond flour, but a bit chunkier).
- Transfer hazelnut meal to a large bowl. Add flour and sugar, then stir to combine.
- Add cold vegan butter pieces and mix with your hands or a pastry cutter until the mixture starts to stick together. Avoid overworking the dough.
- Evenly press the dough into the bottom and sides of the prepared tart pan. Place a piece of parchment paper over the crust and fill with pie weights, uncooked rice, or dried beans. Bake for 15 minutes.
- Take out the parchment and weights, then bake for another 5–10 minutes until the crust is golden brown. Remove from oven and let cool completely on a wire rack.
Make the filling:
- Blend blueberries in a food processor or blender until smooth. Set aside.
- For an ultra-smooth texture, pour the blueberry puree through a fine sieve to remove any bits or lumps.
- In a saucepan, whisk together coconut milk, sugar (or syrup), cornstarch, and vanilla until fully smooth with no lumps. Stir in the blueberry puree.
- Place the saucepan over medium heat. Stir constantly and bring the mixture to a gentle boil. Simmer for 3–5 minutes until thickened.
Assemble the tart:
- Pour the filling into the cooled tart crust, spreading it evenly.
- Let the tart cool at room temperature, then refrigerate for at least 4 hours (preferably overnight) until fully set.
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