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.Â
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.Â
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 tablespoon 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.Â
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.Â
- 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.Â
- I like to use tart tins with a removable base, for easy removal.Â
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.Â
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 tablespoon 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 tablespoon Earl Grey tea
- 1/4 cup maple syrup
- 1 tablespoon corn starch
- 2 teaspoon agar-agar
- 1 teaspoon vanilla extract
Decoration:
- a handful of blueberries
- a handful of dragon fruit balls
- 1 tablespoon 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 tablespoon 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.Â
- *** 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.Â
Â
- 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.Â
- 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.Â
- I like to use tart tins with a removable base, for easy removal.Â
Andrew A Amerson
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!
Support @ Alphafoodie
Thank you for your comment, Andrew. Your variation sounds amazing!
Trilety
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.
Support @ Alphafoodie
Hi Trilety,
Your “lazified” version sounds delicious! Glad you tweaked the recipe!
Alex
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?
Support @ Alphafoodie
Hi Alex,
I used frozen blueberries for this recipe. Frozen blueberries seem to give a bit more blue-purple color. 🙂
Ann
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!
Bee
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.
Support @ Alphafoodie
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
Fernanda
Hello!!
How much coconut milk do I need?
Coconut milk appears in the video, but not in the recipe description…
Thanks!!
Support @ Alphafoodie
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.
Melissa
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.
Support @ Alphafoodie
Hi Melissa,
You can use the contents of the whole can, not just the cream on top.
Ann
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!
Support @ Alphafoodie
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.
Sasa
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!
Support @ Alphafoodie
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.
Sabhya
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?
Support @ Alphafoodie
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.
Brenda
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?
Support @ Alphafoodie
Hi Brenda,
I recommend using frozen blueberries.
For this recipe, I used the TWG French Earl Grey.
Abigail
Hi, can I use Almond Flour instead of full Almonds and Coconut Flour instead of Coconut Shreds? If so, will there be alterations on the amount?
Support @ Alphafoodie
Hi Abigail,
Yes you can, 1 cup of almonds will make 1¼ cups of flour. You can also try 1¼ cups of coconut shreds. If your mixture turns out too dry/crumbly, you can add another date to get a sticky consistency. I hope this helps.
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).
Trissha
Hi, can I not use Agar Agar? I dont like that Agar Agar
Support @ Alphafoodie
Hi Trissha,
The main reason for agar agar 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!
Anita
Hey can I omit earl grey tea and only make it with blueberries?
Support @ Alphafoodie
Hi Anita,
Yes, you can omit the tea. I hope you give this a try!
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!
Bridgette
It’s as beautiful and delicious as it is easy to make. Being gluten free and my sister vegan, I was so happy to find this recipe. Can’t wait to WOW the family at Christmas!
Support @ Alphafoodie
Thank you so much for your comment, Bridgette. Hope you enjoyed the tart!