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!
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!
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Notes
To store: Keep in the fridge in an airtight container for up to 5 days. Do not freeze.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.Check the blog post for more tips!