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Vegan Blueberry Tart

Vegan Blueberry Tart Recipe

A rich hazelnut crust and a silky blueberry-coconut filling make this vegan blueberry tart a simple yet stunning dessert for any occasion.
Course Dessert
Cuisine Western
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 4 hours 55 minutes
Servings 12

Ingredients

For the crust:

  • ¾ cup toasted hazelnuts
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ cup vegan butter or margarine cold and cut into small pieces

For the filling:

  • 1 cup fresh or frozen blueberries
  • 1 can 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.

Nutrition

Calories: 250kcal | Carbohydrates: 18g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 94mg | Potassium: 155mg | Fiber: 2g | Sugar: 7g | Vitamin A: 346IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg