Vegan Blueberry Tart

Indulge in the naturally sweet, tangy, and nutty flavors of this Vegan Blueberry Tart—a plant-based dessert that's as beautiful as it is delicious. Featuring a buttery almond flour crust and a lusciously thick blueberry filling, this tart is sweetened with maple syrup and brightened with a touch of lemon zest for a vibrant, fruity kick. The addition of coconut oil keeps the crust perfectly flaky, while a sprinkle of chopped almonds on top adds a satisfying crunch. Ready in just an hour, this vegan dessert is ideal for special occasions or as a guilt-free treat to impress your guests. Whether you're celebrating summer's bounty or satisfying your sweet tooth, this gluten-friendly, dairy-free tart is a showstopping way to highlight the natural goodness of blueberries.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom lightly with coconut oil.

Step 2

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.

Step 3

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.

Step 4

Stir in 2 tablespoons of almond milk until the dough holds together when pressed between your fingers.

Step 5

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.

Step 6

Bake the crust in the preheated oven for 12-15 minutes until it is lightly golden. Remove and let cool slightly.

Step 7

Meanwhile, prepare the blueberry filling. In a medium saucepan over medium heat, combine 3 cups of blueberries and 0.25 cups of maple syrup.

Step 8

In a small bowl, dissolve 2 tablespoons of cornstarch in 2 tablespoons of water, then stir this mixture into the blueberries.

Step 9

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.

Step 10

Pour the blueberry filling into the slightly cooled crust, spreading it evenly.

Step 11

Sprinkle 0.25 cups of chopped almonds over the top of the blueberries.

Step 12

Bake the tart in the oven for another 15-20 minutes, until the filling is bubbly and the crust is golden brown.

Step 13

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

Serving size	(934.6g)

Amount per serving	% Daily Value*
Calories	2556.9

Total Fat 162.0g	0%
Saturated Fat 56.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 620.9mg	0%
Total Carbohydrate 260.8g	0%
Dietary Fiber 34.3g	0%
Total Sugars 143.2g
Protein 52.5g	0%

Vitamin D 11.0IU	0%
Calcium 523.3mg	0%
Iron 11.6mg	0%
Potassium 868.9mg	0%

*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.

Source of Calories

Fat: 53.8%

Protein: 7.7%

Carbs: 38.5%