Vegan No-Bake Earl Grey Blueberry Tart

5 from 59 votes
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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!

Vegan Blueberry Tart

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. 

no bake blueberry tart held up by hands

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. 

Blueberry tart decorated with blueberries dragon fruit balls and edible flowers with a slice cut off

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.

Blueberry tart with a cut slice

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

Ingredients for tart base with almonds, shredded coconut and dates

Vegan tart filling

Ingredients for tart filling with coconut milk and blueberries
  • 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. 

Tart base with no filling

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.

Blueberry tart with filling

As the tart sets and the filling cools down, the colour will deepen (naturally) giving you a gorgeous dark purple!

Blueberry tart with no decoration

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.

Blueberry tart with dragonfruit balls and edible flowers on the side

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. 

Blueberry tart decorated with dragon fruit balls and purple edible flowers

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. 

More Delicious Desserts

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

5 from 59 votes
By: Samira
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!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 Servings

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 sea 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. 
Course: Dessert
Cuisine: American
Freezer friendly: No
Shelf life: 5 Days

Nutrition

Serving: 1Slice, Calories: 176kcal, Carbohydrates: 18g, Protein: 3g, Fat: 10g, Saturated Fat: 4g, Sodium: 22mg, Potassium: 153mg, Fiber: 2g, Sugar: 13g, Vitamin A: 7IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




76 Comments

  1. 5 stars
    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!

    1. 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!

      1. 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!

  2. 5 stars
    This recipe was so good! I used another crust (almond flour, cornstarch, sugar, vegan butter) and only made two lazy changes to the filling recipe. 1) Instead of “mashing” the blueberries, I just dipped an immersion blender in and that did the trick! 2) I didn’t strain the filling cuz I’m lazy but it was delicious. The top of my filling looked “bubbly” after setting so I whipped up the Silk brand of “dairy free heavy whipping cream alternative.” The idea of blueberries and earl grey tea together was freaking genius! Thanks so much for such a stellar recipe even tho I “lazified” it a bit.

  3. Hi! I’m about to try this recipe for the first time, but I’m curious what the difference is in color for the frozen vs non-frozen blueberries? Which did you use for yours?

    1. Hi Alex,
      I used frozen blueberries for this recipe. Frozen blueberries seem to give a bit more blue-purple color. 🙂

  4. Hi Samira! Thanks for sharing this recipe, just a few questions:

    1. Are the almonds brown or white? I have the white ones that are oval-shaped. I also have almond flour, but not sure how to incorporate it?

    2. Is the shredded coconut sweetened or unsweetened?

    3. How do you get the beautiful white coating on the blueberries?

    4. Did you use edible flowers?

    5. Coconut cream, and not coconut milk, is that correct?

    Thanks for your time!

    1. Hmmm…I tried this recipe, but it is super sweet. I should have used tinned coconut milk, instead of tins of cream of coconut you might use for Pina coladas. Will try to salvage by serving with tart fresh fruit. Ugh. Pretty expensive mistake on my part. Wish ingredient list in printed recipe was more clear and it indicated how many cans of coconut milk you needed to scrape out the “cream” to make 1.5 cups. I will have to try again some other time because the one pictured here is gorgeous.

      1. Thanks so much for your feedback, Bee. Much appreciated – will try to be super precise with the ingredients so they make sense to everyone. <3

  5. Hello!!
    How much coconut milk do I need?
    Coconut milk appears in the video, but not in the recipe description…

    Thanks!!

    1. Hi Fernanda,
      You will need 1.5 cups of full fat coconut cream, it’s listed under the Vegan Tart Filling section in the recipe. I hope this helps.

  6. Hello,
    Do I need a 1.5 cup can of coconut milk and just use the cream on top or do I need enough cans to get 1.5 cups of cream off the top.

  7. Do you recommend serving this immediately from the fridge? I also wonder, since I’d love to share this which requires commuting, will it hold up or deconstruct after being out of the fridge a few hours? Thank you!

    1. Hi Ann,
      It would taste better right out of the fridge, but it should be ok out of the fridge for a few hours. If you’re worried about this, you can always put it in a cooler box with some icepacks underneath.

  8. Hi Samira, this a fabulous recipe. How long does tart can sit out of the mold in the refrigerator or outside? Also, can I bake the crust slightly for about 6 to 8 minutes, does this make any difference?
    Thanks!

    1. Hi Sasa,
      It should be ok out of the refrigerator for a while and yes you can bake the crust for 6-8 minutes if you like, I’m sure it will change the taste of the crust in a good way. Let me know if you tried it.

  9. Hi! I would like to ask that I want to use gelatin instead of agar agar. What should be the substitution ratio? Also, if I decided to not use any of them would that work?

    1. Hi Sabhya,
      You will need 8 teaspoons of gelatin powder for 1 teaspoon of agar agar. You don’t have to use any of them, the cornstarch will still thicken up the tart filling. I hope this helps.

  10. So pretty! I want to make for a bridal shower but to get the color the same should I use fresh or frozen blueberries? What brand of tea did you use?

    1. Hi Brenda,
      I recommend using frozen blueberries.
      For this recipe, I used the TWG French Earl Grey.