These Mini No Bake Blueberry Tarts are the perfect healthy and light treats to make this summer. The No Bake Tartlets made with fresh or frozen Blueberries are Dairy-Free, Eggless, Vegan and Gluten-Free friendly – and taste absolutely delicious!
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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.
To make this Gluten Free and Vegan No Bake Pie Crust, I used:
- Almonds
- Walnuts
- Rolled Oats (GF Certified if required)
- Shredded Coconut
- Maple Syrup
- Coconut Oil
For this recipe, I used Almonds and Walnuts – but you can basically use any Nuts you want.
I also used Rolled Oats to thicken the crust and Shredded Coconut because… well.. because I just love the taste of it!
The Maple Syrup flavour works perfectly 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
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.
How to make the Vegan Blueberry Tarts
The recipe is made in two steps:
- prepare the crust and place it in the fridge to chill and set
- fill them with the Vegan Blueberry Curd.
It is really important to follow the resting/chilling time if you want to end up with a perfect result. If the crust is not chilled enough, it could start to fall apart when you pour the warm curd over.
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 Berry Desserts:
- Lemon Blueberry Muffins
- Mini Lemon and Blueberry Bundt Cakes
- Raw Lime Blueberry Cheesecake
- Peach Blueberry Popsicles
- Strawberry Custard Tartlets
- Strawberry Charlotte Cake
- Easy Raspberry Coulis
- Simple Strawberry Coulis
- Mixed Berry Compote
Vegan No Bake Mini Blueberry Tarts
Ingredients
No Bake Tart Crust
- 1 cup Raw Almonds
- 1/2 cup Raw Walnuts
- 1/4 cup Rolled Oats, Gluten Free Certified if required
- 1/4 cup Shredded Coconut
- 3 tbsp. Maple Syrup
- 1/3 cup Coconut Oil
Vegan Blueberry Filling
- 2 cups Frozen Blueberries
- 1 cup Water
- 2 tbsp. Maple Syrup
- 1/2 teasp. Cinnamon Powder
- 1/4 cup Lemon Juice
- 1 cup Coconut Cream
- 1 tbsp. Cornstarch
- 1 teasp. Agar Agar Powder
Instructions
No Bake Tart Crust
- Place all the ingredients in your Blender / Food Processor and pulse until you get a thick dough.
- Press the tart dough into your mini tart molds with your fingers to create the tart crust, then place into the freezer for at least 30 minutes or until hard.
Vegan Blueberry Filling
- In a small pot, bring the Water, Maple Syrup, Cinnamon Powder and Lemon Juice to a boil. Add the Frozen Blueberries and let it reduce for 10 to 15 minutes.
- When the blueberries have defrost and reduced, let the liquid cool down for a few minutes then transfer into your blender. Mix until completely smooth.
- Pass the blueberry juice through a sieve to remove all seeds and hard bits. If you want to decorate your mini blueberry tarts with a light blueberry glaze, put some of the juice aside. Put the blueberry juice back into the blender and mix in the Coconut Cream.
- Pour the liquid back into the pot, add the Cornstarch and bring back to a boil while whisking. When the liquid starts boiling, add the Agar Agar Powder and keep stirring for a couple of minutes until it starts thickening.
- Remove from the stove and let the blueberry curd cool down for a few minutes, occasionally stirring to make sure the agar doesn’t start setting.
- Fill your No Bake Tart Crust with the Blueberry Filling and place back in the fridge for at least 1 hour or until completely set. Eat within 48 hours.
Notes
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