This no-bake vegan blueberry tart combines the flavors of blueberries and Earl Grey tea with a coconut cream base and almond/coconut gluten-free crust. The results are a delicious easy vegan dessert to impress friends and family and for special occasions. Plus, this berry tart is dairy-free, refined sugar-free, gluten-free, no-bake, and absolutely delicious!
It may be fairly apparent by now that I love tarts, pies, and cheesecakes of all kinds. They are my ultimate go-to fairly low-effort dessert ‘to impress,’ and this vegan blueberry Earl Grey cheesecake/tart is no different. Not only does this recipe work well for multiple dietary requirements, but it is also a beautiful color and tastes terrific.
The combination of fresh or frozen blueberries with the floral, citrusy, smoky flavor of Earl Grey tea combines to make a delicious, vegan Earl Grey dessert sure to impress!
Some people tend to believe that if you’re suggesting a no-bake vegan tart, then flavor and texture are being sacrificed, and textures are indeed different. However, I don’t think this is a negative. I can honestly say the flavor of this Earl Grey blueberry tart is one of my absolute favorite combinations – with the fresh and floral and creamy taste.
The recipe for this Earl Grey blueberry tart is entirely dairy-free, and yet the coconut cream creates a rich, creamy flavor, so you’re not missing out on that factor. Plus, this recipe is refined sugar-free, using natural sweeteners to provide a lovely subtle sweetness to the vegan tart without becoming loaded with sugars and unhealthy fats.
The actual process for making this no-bake vegan blueberry pie/tart is also incredibly simple. The tart crust recipe is as simple as chucking a few ingredients in a blender then pressing into a tart pan and chilling. The filling simply needs a bit of heating and stirring and then it’s chill time – Voila!
How To Make The Earl Grey Tart
Raw gluten-free vegan crust ingredients
- Almonds
- Shredded coconut (or in my case I used the leftover coconut meal after making coconut milk)
- Dates, salt
- Coconut oil ( if needed)
Vegan tart filling
- Full fat coconut cream – You can use tinned or make your own homemade coconut cream.
- Blueberries (either fresh or frozen but the color will change depending on which you use)
- Earl Grey tea (I used a blend with blue Cornflower, this isn’t necessary but will affect the color)
- Maple syrup, corn starch, agar-agar, vanilla extract
Decoration:
- a handful of blueberries
- a handful of dragon fruit balls
- shredded coconut
- edible flowers (optional)
- or any of your favorite fruit or toppings
The Step By Step Instructions
Step 1. Prepare the Crust
Begin by blending the almonds in a food processor or blender until a medium crumb consistency.
Then add the remainder of the crust ingredients and process until you obtain a uniform, sticky mixture.
Note* If the crust isn’t sticky enough then add a tbsp of coconut oil and this will help it to stick together when chilled. You can also soak the dates in hot water for 10 minutes before using them if they seem a little dry, this will help them to become more ‘sticky’.
Step 2. Shape the Crust
Add the crust dough to a tart pan (8″/20cm) and spread it evenly across the whole surface to create your tart shell, packed tight.
Leave to chill in the fridge, while you prepare the filling.
Note* Use something flat to press it into the base and make sure it’s level along the bottom.
Step 3. Prepare the Filling
To prepare the Earl Grey blueberry filling, first heat up the coconut cream in a medium saucepan, stirring well till smooth and uniform. Add the rest of the filling ingredients. Mash the blueberries in the saucepan so they release their juice, giving color and flavor to the mix. Bring to a slow boil and cook for a few minutes until the mix thickens, stirring continuously.
Note* Depending on whether you use fresh or frozen blueberries, this will change the color of the tart. As well as if you use tea with butterfly pea flowers or not.
When the mixture is starting to become thicker, remove from the heat and pour through a sieve to remove any lumps.
Note* because of the tea in the mix, it’s tricky to use the remaining pulp. If you’re wanting to avoid waste then you could steep the tea in the mixture using a steeper or ‘teabag’. You can then discard that and when you sieve your blueberries, use them for smoothie bowls, yogurt, porridge, etc.
Pour the filling over the crust and leave it to cool completely. Place in the fridge for some time, till the filling is completely set.
As the tart sets and the filling cools down, the colour will deepen (naturally) giving you a gorgeous dark purple!
Step 4. Decorate the Tart
Decorate with blueberries, dragon fruit balls, shredded coconut, and edible flowers or with your favorite toppings. I used blueberries, dragon fruit, edible flowers, and a sprinkle of homemade shredded coconut.
How To Serve & Store
Serve this no-bake fruit tart alone or with additional fresh fruits, sprinkles, and even a scoop of vegan ice-cream or possibly some 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 due to how it will affect the texture, once thawed.
Recipe Notes & Variations
- To use the tinned coconut cream, chill a tin of full-fat coconut milk in the fridge overnight. When ready to use, open the tin and scoop out the thick cream- this is what you’ll be using. The remaining liquid can be used in smoothies and other baking recipes.
- The consistency of this blueberry tart is less creamy than a blueberry cheesecake and more like a set pudding consistency due to the agar-agar. If you’d like a creamy cheesecake consistency then you may prefer this cashew cream-based Earl Grey and Blueberry No-Bake Cheesecake.
- You can easily adapt this recipe into mini-tarts by separating the mixture into mini tart pans. The amount you can make will depend on the size of your tins.
- Feel free to adapt the crust to your dietary needs. You can use sunflower seeds for a nut-free version or even a Graham cracker crust if preferred.
- You can top the tart with additional blueberry ‘sauce’/ compote by simmering blueberries with a little lemon juice (and optionally lemon zest) and sweetener for a few minutes.
- I like to use tart tins with a removable base, for easy removal.
Related Recipes
- No-Bake Layered Cherry Cheesecake
- Raw Vegan Berry Cheesecake Slices
- Raw Vegan pumpkin pie
- Strawberry, Raspberry, And Goji Berry Tart
- Turmeric Citrus Immune Boosting Tart
- Vegan Red Wine and Mocha Tart Recipe
- Two-layer Raspberry Peach & Lemon Tart
- Two-layer Vegan Strawberry Tart
- Vegan Chocolate Cherry Tart
- Simple Vegan Pistachio & Lemon Tart
There are even more tart and similar dessert recipes on the blog. Feel free to search ‘tart’ in the search bar to get the full list of results or check out the ‘dessert’ section of my blog.
If you give this vegan blueberry tart recipe a try, then let me know your thoughts in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Vegan Earl Grey Blueberry Tart
Ingredients
Raw 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 of salt
- 1 tBsp coconut oil only if needed when the base is not sticky
Vegan Tart Filling:
- 1.5 cups full fat coconut cream homemade or tinned
- 1 cup blueberries
- 1 tBsp Earl Grey tea
- 1/4 cup maple syrup
- 1 tBsp corn starch
- 2 tsp agar-agar
- 1 tsp vanilla extract
Decoration:
- a handful of blueberries
- a handful of dragon fruit balls
- 1 tBsp shredded coconut
- edible flowers optional
- or any of your favourite fruit or toppings
Instructions
- Blend the almonds in a food processor/blender till a fine crumb. Add the rest of the crust ingredients and mix well until you obtain a uniform sticky mixture. *
- Add the crust dough to a tart tin (8″/20cm) and spread it evenly on the whole surface. Leave to chill in the fridge, while you prepare the filling.**
- Heat up the coconut cream in a medium saucepan, stirring well till smooth and uniform. Add the rest of the filling ingredients. Mash the blueberries in the saucepan so they release their juice, giving color and flavor to the mix. Bring to a slow boil and cook for a few minutes until the mix thickens, stirring continuously.***
- When the mixture has become thicker, remove from the heat and pour through a sieve to remove lumps.****
- Pour the filling over the crust and leave it to cool completely. Place in the fridge for some time, till the filling is completely set. As the tart sets and the filling cools down, the color will deepen (naturally) giving you a gorgeous dark purple!
- Decorate with blueberries, dragon fruit balls, shredded coconut, and edible flowers or with your favorite toppings.
Video
Notes
- * If the crust isn’t sticky enough then add a tbsp of coconut oil and this will help it to stick together when chilled. You can also soak the dates in hot water for 10 minutes before using them if they seem a little dry, this will help them to become more ‘sticky’.
- ** Use something flat to press it into the base and make sure it’s level along the bottom.
- *** Depending on whether you use fresh or frozen blueberries, this will change the color of the tart. As well as if you use tea with butterfly pea flowers or not.
- **** because of the tea in the mix, it’s tricky to use the remaining pulp. If you’re wanting to avoid waste then you could steep the tea in the mixture using a steeper or ‘teabag’. You can then discard that and when you sieve your blueberries, use them for smoothie bowls, yogurt, porridge, etc.
- To use the tinned coconut cream, chill a tin of full-fat coconut cream in the fridge overnight. When ready to use, open the tin and scoop out the thick cream- this is what you’ll be using. The remaining liquid can be used in smoothies and other baking recipes.
- The consistency of this blueberry tart is less creamy than a blueberry cheesecake and more like a set pudding consistency due to the agar-agar. If you’d like a creamy cheesecake consistency then you may prefer this cashew cream-based Earl Grey and Blueberry No-Bake Cheesecake.
- You can easily adapt this recipe into mini-tarts by separating the mixture into mini tart pans. The amount you can make will depend on the size of your tins.
- Feel free to adapt the crust to your dietary needs. You can use sunflower seeds for a nut-free version. You may also use a Graham cracker crust if preferred.
- You can top the tart with additional blueberry ‘sauce’/ compote by simmering blueberries with a little lemon juice (and optionally lemon zest) and sweetener for a few minutes.
- I like to use tart tins with a removable base, for easy removal.
Johanna
Hi, how do you make the dragon fruit balls?
Support @ Alphafoodie
Hi Johanna,
You can use a melon baller scoop or even just a teaspoon measuring spoon (the size you like). You need to insert the scoop into the dragon fruit flesh then rotate it around to get a sphere or semi-sphere. Half balls actually work great for decorating cakes as they won’t roll. You can see how to make them on the video for this recipe (it’s in the recipe card at the bottom of the page here).
Orly
We have almond allergies in my family , any suggestions for a substitute? Also you mention that the type of blueberry used ( fresh vs frozen) will determine the color of the finished tart . Which one gives the best results and vibrant purple color ?
Support @ Alphafoodie
Hi Orly,
I haven’t tried this yet, but normally you could use crisp rice cereal, oats, sunflower seeds, or pumpkin seeds instead of the almonds. 2/3 cup oats, roughly blended for better texture, might work well in this recipe.
I find that frozen blueberries give a brighter color.
I hope this helps.
Ruby
This looks delicious and beautiful! I arrived here from your nut milk page looking for creative uses for pulp. I just made cashew milk, could I use cashew pulp in this?
Support @ Alphafoodie
Thank you so much for your comment, Ruby.
Yes, you could add the cashew pulp to the crust. Depending on how much you have, maybe substitute a part of the almonds or the shredded coconut. If it’s not a big amount (up to 1/4 cup), you can just add it along the rest.
I hope this helps 🙂
Tara
The flavor is slamming! Should you heat the crust? It seems Mushy.
Support @ Alphafoodie
Hi Tara,
Normally, there is no need to heat the crust of this no-bake tart. You could of course do that, or just add a bit more desiccated coconut to absorb the moisture. You can bake the crust at 160ºC/320ºF (fan-assisted) for 10-15 minutes. I hope this helps.
Aleksandra Skokunova
Is there and alternative to a coconut cream that i can use instead?
Kind regards ♡
Samira @ Alphafoodie
Hi Aleksandra, I mainly tried this with coconut cream but I can guess that normal cream might work. Haven’t tested it with this recipe though!
Hope this helps!
Birds
Hi I’m making this for the holidays and am so excited. The only thing is that I could only find agar agar flakes and not powder. Do I need to do anything differently?
Samira @ Alphafoodie
Hi, Agar agar main reason is to give a jelly like effect, so it’s optional you can completely skip it :))). It will thicken because of the corn start and coconut. Hope this helps!