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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.
Table of contents
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.
This dessert is really very yummy. I tried it at home. Everyone loved it.
This is truly delicious! Thanks for the great recipe!
I finally managed to get this made tonight, but too late to eat it. Mine is a darker colour, which I suspect is because the tea has made it browner – any thoughts on how to avoid that? Less tea? Also, it was tasting too rich/coconutty, so I squeezed in the juice of a lemon that happened to be on the bench and I think it’s the perfect touch to set off the flavour! Hopefully we can eat it tomorrow night. Unfortunately dragon fruit is out of season here, so I’ll try decorating with star fruit instead. 🙂
I’m about to edit my blog post now – I used an earl grey blue cornflour tea blend so that may have affected the colour ( like how butterfly pea flowers would). Whether you use fresh or frozen blueberries can also change the colour.
Thanks for the lemon tip ! 😀
Hi, I saw your video on Instagram for this recipe, and it showed you putting coconut oil in the crust, but I don’t see that mentioned here. Should I put coconut oil in the crust and how much?
So sorry for the delay in getting back to you! I’ve fixed that on the post now. The 1tbsp of coconut oil is optional, just in case the crust isn’t sticky enough to form the base with just the dates. Another tip is to soak the dates in boiling water for 10 minutes if they’re not soft. This will soften them up and make them stickier for the base mix 🙂
The tart looks and sounds delicious and I plan on making it soon for a weekend gathering. Quick question… In one of your pictures, it shows coconut oil being added to the base, but it is not listed in the ingredients. How much do you use?
So sorry for the delay in getting back to you! I’ve had some issues with blog comments recently but finally fixed it!
I’ve fixed that on the post now. The 1tbsp of coconut oil is optional, just in case the crust isn’t sticky enough to form the base with just the dates
One tip is to soak the dates in boiling water for 10 minutes if they’re not soft. This will soften them up and make them stickier for the base mix 🙂
Thank you! I can’t wait to try it!
Hi,
I made this tart yesterday. Although I like it (maybe could be slightly sweeter), it doesn’t look pretty. The color is a kind of brown/grey//mauve. I would like to make it as a birthday cake for a friend. Any suggestion?
I’m about to edit my blog post now – I used an earl grey & blue cornflour tea blend so that may have affected the colour ( like how butterfly pea flowers would – so these could also be used as a natural colourant ( just a tsp in with the tea) ).
The other main thing that can affect the colour is whether or not you use fresh or frozen blueberries.
Omgosh this looks so beautiful I can’t wait to make it! Is coconut cream different from full fat canned coconut?
Thank you so much <3
If the canned one is called 'coconut milk' then yes it is quite different. Coconut cream is a lot thicker and richer, whereas milk is a similar consistency to other 'milks'
The aesthetic result of this cake is spectacular. Since all the ingredients are healthy and good, I am sure it is also delicious. I’ll try to cook it, even if I’m a bad cook!
That’s great! 3lena
Thank you so much for your comment. I was a delicious dessert. I do hope you make it at home.
The aesthetic result of this cake is spectacular. Since all the ingredients are healthy and good, I am sure it is also delicious. I’ll try to cook it, even if I’m a bad cook!
That’s great!
Hi Elena,
Thank you so much for your comment. I was a delicious dessert. I do hope you make it at home. 🙂
How much coconut oil should go into the crust?
So sorry for such a late reply. I’ve updated my blog post now. Sorry for the confusion!
Not sure if my last comment went through – I pressed the back button too quickly!
Can you blend the blueberries first, then add to the saucepan, and then strain?
By the way, I made your recipe twice already and my parents, who don’t like sugary desserts, always finish this tart the same day I make it! It’s such a great recipe!!
Sorry for such a late response. Suddenly discovered a whole bunch of comments in need of answering! So glad you’re enjoying the recipe! I think I’ve become a bit tart obsessed recently too!
I can’t imagine there being an issue with that. I tend to just smash them in the pan because the heat softens the berries, allowing them to release the juice easily. However, I’d imagine if they’re pre-blended then that would work too 🙂