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Infused with juicy blueberries and aromatic Earl Grey tea, this rich, vegan, no-bake blueberry tart is an impressive dessert that’s easy to make and requires absolutely no oven time!
If you’re looking for a low-effort dessert certain to impress, look no further than my Earl Grey Blueberry Tart. Made without ever having to turn on your oven, the fresh tartness of the blueberries and the citrusy tang of Earl Grey tea make for a truly unique tart made in just 25 minutes of prep time. Plus, it’s completely dairy-free but still has a rich, creamy, and fruity filling—you’d never guess it was vegan.
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Watch how I make it
Ingredients
For The Crust:
- Almonds: Unsalted, unroasted.
- Shredded Coconut: You can also use any leftover coconut meal you might have.
- Dates: Medjool dates or your favorite sort.
- Salt
- Coconut Oil (optional)
For The Filling:
- Coconut Cream: You can use canned or make your own—opt for the full-fat option for the perfect creamy filling.
- Blueberries: Both frozen and fresh work, but the color will change slightly depending on which you use.
- Earl Grey Tea: I used a tea blend with blue Cornflower. This isn’t necessary but will affect the color. You can use your favorite Earl Grey tea.
- Maple Syrup
- Cornstarch
- Vanilla Extract
- Agar-Agar: This is a vegan-friendly alternative to gelatine.
Step by step instructions
Prepare The Crust: Add the almonds to a food processor and blitz until they form a crumb consistency. Then, add the dates, shredded coconut and salt and continue to blitz until it forms a sticky mixture. If it’s not sticky enough, add a tablespoon of coconut oil and blitz until the crumb comes together.
Pour out the mixture into an 8-inch tart pan (20cm). Using the back of a spatula or clean hands, spread out the crust evenly across the tin, pressing into the ridges until the entire surface is covered. Leave in the fridge to chill.
Make The Filling: Heat the coconut cream in a saucepan over medium heat. Stir until smooth, then add the maple syrup, vanilla extract, agar-agar, cornstarch, Earl Grey tea, and blueberries. Use a spoon or fork to mash the blueberries into the coconut cream so they release their juice.
Bring the mixture to a slow boil and cook for a few minutes until the mix has thickened, stirring continuously. Then, remove from the heat and pour through a sieve to remove any lumps. Finally, pour the filling over the crust and leave to cool completely.
Chill: Transfer the cooled tart to the fridge and leave until completely set. I recommend leaving it overnight. As the tart sets and the filling cools, the color of the no-bake tart will deepen and, when it’s ready to serve, will be a gorgeous dark purple color!
Decorate The Tart: Once the no-bake blueberry filling has set, decorate before serving. Top with more fresh berries, dragon fruit balls, shredded coconut, and edible flowers, or experiment with your favorite toppings!
How to serve & store
For a decadent dessert, enjoy this no-bake tart on its own or alongside more fresh fruit, a scoop of vegan ice cream, or a generous serving of Coconut Whipped Cream.
Any leftovers can be stored in an airtight container in the fridge for up to five days. Unfortunately, this tart is not freezer-friendly because thawing will affect the texture.
Recipe notes
- Using The Right Tart Tins: Use tart tins with removable bottoms for easy extraction of the tart when you’re ready to serve.
- To transform into mini tartlets: Follow the same method, just use smaller individual tartlet cases rather than one larger tart tin.
- Customize The Crust: For a nut-free option, swap out the almonds for sunflower seeds or use graham crackers – use a vegan variety to keep the recipe completely vegan-friendly.
- Extra Toppings: Make a blueberry sauce or compote to serve – simmer fresh blueberry in a little fresh lemon juice (and lemon zest, if you like) and sweetener for a few minutes until it thickens.
More blueberry recipes
If you try this no-bake blueberry tart recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
No Bake Blueberry Tart with Earl Grey
Equipment
- 1 tart tin 8inch/20cm
Ingredients
Crust Base
- 1 cup almonds
- 1 cup shredded coconut or in my case I used the leftover coconut meal after making coconut milk
- 5 dates
- pinch sea salt
- 1 Tbsp coconut oil only if needed when the base is not sticky
Tart Filling
- 1.5 cups full fat coconut cream homemade or canned
- 1 cup blueberries
- 1/4 cup maple syrup
- 1 Tbsp Earl Grey tea
- 1 Tbsp corn starch
- 2 tsp agar-agar
- 1 tsp vanilla extract
Decoration
- 1/3 cup blueberries or to taste
- 1/3 cup dragon fruit balls or to taste
- 1 Tbsp shredded coconut or to taste
- edible flowers optional
- or any of your favorite fruit or toppings
Instructions
- Blitz the almonds in a food processor until they resemble medium-sized crumbs. Add the rest of the crust ingredients and blitz until they form a sticky mixture. If the mixture looks dry, add 1 tbsp of coconut oil.
- Pour out the crust into a tart tin and press down and into the tin until it's completely covered and the crust is tightly packed. Chill.
- Heat the coconut cream in a saucepan over medium heat and stir until smooth. Add the remaining filling ingredients, using a fork to mash the blueberries and release their juices.
- Cook for a few minutes until the filling has thickened. Remove from the heat and sieve to remove the fruit bits. Then, pour it onto the crust. Leave to cool.
- Once cooled, leave the tart in the fridge overnight to set completely. Before serving, decorate with extra blueberries, dragonfruit, coconut flakes, and edible flowers – or however you like. Serve and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi I tried it, cameout very well. Healthy,
thanks a Lot.
Glad you liked it, Santhi. Thanks for your comment!
Hi! This looks amazing! I cannot do maple syrup, do you think the recipe would work with a 1/4 cup coconut oil and some stevia as a sweetener instead? I’m just worried about the liquid/dry ratio being messed up if I just swap maple syrup out for stevia.
Hi Vienna. I haven’t tested the filling with coconut oil and stevia, so I am not sure it will keep the same consistency. Let me know if you give it a try and how it turns out.
Hi! I’d like to make this pie tomorrow, but I’m confused by the ingredient list in relation to the answers in the comments. 1,5 cups of coconut cream means the solidified part of a can of coconut milk, right? But then in the answers in the comments you say to use the whole can of coconut milk. Could you please clarify this for me?
Hi! Yes, 1.5 cups of coconut cream means using either canned coconut cream or the thick part from a can of full-fat coconut milk. If the comments mention using the whole can, that might have been an alternative, but for the best texture, stick to just the coconut cream. Let me know how it turned out! 🙂
I love this recipe! The only thing that I did different was that I cooled my filling in a separate pan then blended it before putting it in a ISI whip cream canister and charging it with Co2. The result was light and Airy filling!
Thank you for your comment, Andrew. Your variation sounds amazing!
I am super eager to try this recipe! However I’m a bit cautious as the whether the agar agar powder will possibly have a negative effect on the texture and be more hard and set than light and creamy? I could be wrong though! Is it possible to omit the powder and just have the filling more mousse like or will that simply become a disaster? Thank you so much I will definitely give this one a go!
Hi Charlotte,
The main reason for agar agar is to give a jelly-like effect, but you can completely skip it. The tart will thicken because of the cornstarch and coconut. Hope this helps!