Vegan No Bake Mini Blueberry Tarts

Got some frozen blueberries in your freezer and some nuts in your pantry? Then these super easy – Dairy-Free, Eggless, Vegan and Gluten-Free Friendly – Mini No Bake Blueberry Tarts are for you!

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If you are like me and love keeping frozen fruits in your freezer, you may be wondering if there are other ways to use them other than in smoothies. The answer is: yes. Make Jams, Curds and Tart Fillings! Using Frozen Blueberries to make tart fillings is extremely easy, and oh so delicious! Not only the blueberries have a gorgeous dark purple colour, they are also full of flavours and antioxidants.

No Bake Tart Crust

There are so many ways to make a No Bake Tart Crust: all you need is some nuts and coconut oil. The possibilities are infinite! Basically any nut can be used to make a no bake tart crust as long as you are able to blend them. Once you have chosen your nuts, you will need Coconut Oil. It is the ingredient that will help your tart crust to stick together. Coconut Oil is a great ingredient to use in baking – especially vegan baking – because it can be used in both its liquid and solid form. When cooled down, Coconut Oil hardens and helps your tart crust (or any dough) keep its shape.

For this recipe, I used Almonds and Walnuts – but feel free to try it with other nuts! I also used Rolled Oats to thicken the crust and Shredded Coconut because… well.. because I just love the taste of it! Depending on the nuts you use, your no bake tart crust could have a blend taste and that is where the Maple Syrup comes in. It creates the perfect balance with the nuts and brings a deliciously sweet flavour to the tart. You can also use any type of liquid sweetener instead: Agave Syrup, Rice Malt Syrup,… get creative!

Eggless Blueberry Curd Tart

Once you have prepared the No Bake Tart Crust, you can get on to the Blueberry Filling. There are two ways to make a fruit tart filling: make a curd with eggs, or use Agar Agar. For this recipe, I used the Agar Agar option to keep the mini tarts vegan. I have made many variations of this vegan curd, like this Vegan Lemon Tart, and it always turns out incredible! If you are interested in reading about the other technique – the egg curd – you can check out my No Bake Pineapple Tartlet recipe!

As long as you can make a fruit juice, you can use the Cornstarch + Agar technique. It may sound complicated but it actually is very easy. Reduce your chosen fruit in water, blend it, mix it with Coconut Cream then and boil back with Cornstarch and Agar Agar Powder. That’s it! While the Cornstarch will help your liquid to thicken, the Agar Agar Powder with make your filling set and stick together. Agar Agar is an absolutely amazing ingredient to have in your pantry to replace gelatine.

For this recipe, I use a new Tartlet Silicone Molds I bought during my trip in Europe last month. I can’t rave enough about silicone molds – I feel like I recommend them in half of my recipes – but they are seriously awesome baking pans to use! They are especially useful when you make raw or no bake desserts. Because they are so easy to handle and bend, you won’t have to worry about not being able to get your tartlets out of their tins!

More Blueberry Desserts:

Lemon Blueberry Muffins

Mini Lemon and Blueberry Bundt Cakes

Raw Lime Blueberry Cheesecake

Peach Blueberry Popsicles

No Bake Vegan Blueberry Tart Recipe: