This blueberry coconut tart with a crunchy almond crust is refreshing, fruity and totally easy and quick to make. It is loaded with delicious, healthy ingredients and does not contain any refined sugar! Plus, it’s ideal to prepare in advance.
Such a colorful, fruity blueberry coconut tart is just what I need in this gray, rainy spring.
As you can easily guess, I am a total tart lover. Like I am obsessed. Why? They are super uncomplicated to make, are an absolut highlight for dessert, and of course, they are insanely delicious.
Let’s start with the crust. It consists of:
- Rolled oats
- Almond flour – you can also use finely grated almonds. However, then you may need a little less coconut oil, as the grated almonds still contain a lot of fat compared to the almond flour.
- Maple syrup
- Melted coconut oil
- A pinch of salt
These ingredients go into a blender until they are finely blended and have a sand-like consistency. The mixture is then pressed into a tart pan and baked for a few minutes.
I usually prefer baked crusts compared to the “no bake” versions. Taste-wise, this adds a touch of caramel. And who does not want some caramel flavor in a tart?!! Plus, the crunchiness goes very well with the soft blueberry cream.
This leads me to the blueberry coconut cream. It is made with the following ingredients:
- Coconut milk – Be sure to use the full-fat coconut milk. This becomes firmer and tastes better.
- Oat milk – If you replace this with almond milk, I recommend adding 1-2 additional tablespoons full of agave syrup (or maple syrup) since oat milk is naturally sweet and plain almond milk is not.
- Agave syrup – I like to use this syrup because it’s colorless, so it doesn’t mess with the shiny purple of the blueberries. If you don’t have any at home, you can also substitute it with maple syrup, of course.
- Agar agar & cornstarch to thicken.
- Coconut oil – This will make the cream a little firmer as it cools, and also give it an almost melt-in-your-mouth consistency. Mmm…
All the ingredients go into a saucepan, simmer for a few minutes and are then finely pureed. If you like, you can strain the cream through a sieve to have no blueberry seeds in it at all. I don’t mind this, however, so I skipped this step.
The cream is emptied into the cooled crust and then refrigerated for a couple of hours.
As you can see, making this blueberry coconut tart takes very little effort. In terms of taste and appearance, on the other hand, it is absolutely TOP! 🙂