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. 

More Delicious Desserts

• Chocolate Cake
• Raw Vegan pumpkin pie
• Cake with Pistachios
• Simple Vegan Pistachio & Lemon Tart

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.