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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.
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?
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.
Hi, how do you make the dragon fruit balls?
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).
Hi, can I not use Agar Agar? I dont like that Agar Agar
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!
Hey can I omit earl grey tea and only make it with blueberries?
Hi Anita,
Yes, you can omit the tea. I hope you give this a try!
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 ?
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.
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?
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 🙂
The flavor is slamming! Should you heat the crust? It seems Mushy.
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.
Is there and alternative to a coconut cream that i can use instead?
Kind regards ♡
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!
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?
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!
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!
Thank you so much for your comment, Bridgette. Hope you enjoyed the tart!
Hi, how do you take this out of the pan?
I use a loose-bottomed pan, which allows me to just push it up and out of the tin 🙂
Hello! It look so delicious and fun to do! I wanted to ask: if I can’t find full fat coconut cream, is there any other ingredient I could use?
Thank you so much
Hi Sigrid,
I haven’t tried this yet but you could substitute the coconut cream with heavy cream (double cream). Let me know how it goes if you give it a try. 🙂
Hello! I really loved this recipe!! Tasted amazing. I was wondering about the brand of your blender (mine has finally kicked the bucket XD), and what you used to press the crust onto the pan. Looked way easier than using a glass. Have a wonderful day!
I’ve used a variety of blenders over the years that have had wonderful results- Blendtec, Vitamix, Ninja, and now I largely use my Nutramilk for everything ( link on my shop page, including a £50/$50 discount code). I think it all depends on your price range 🙂
and, it’s actually something used for cocktail making that I picked up at some point because I liked the way it looked. I think it’s called a muddler.
Hello, I’m getting ready to make this and I can’t wait. I do have a question; do u leave it in the tart pan or remove it after it’s cooled in the fridge?
Hi Jessica,
Thank you so much!
After the tart has cooled off in the fridge, you can remove it from the tart pan. I usually put it on a serving dish/plate. You could, of course, keep it in the tart pan but then it might be a little more difficult to cut the slices. 🙂
Hi,
The video includes milk whereas the same is not included in the recipe. Do we only add coconut cream or coconut cream with milk.
Hi Jessica, Sorry about that. Both coconut cream or coconut milk work. Sometimes I use coconut cream alone and sometimes I mix both cream cream and coconut milk.
Hi, is it possible to make this without agar agar? I find the taste of it very strong but Im worried it’ll totally change the recipe if I exclude it. Substitution maybe ? Thanks !
You could try to use vegetarian gelatin or xanthan gum 🙂