I don’t want to write much today.
Except:
Make this Blueberry Tart with Chocolate Walnut Crust.
!!!
Best right now.
It is not only an eye-catcher on the Easter table, but such a delicious dessert for warm spring days!
Like all my tarte recipes (e.g. the Mocha Tart, Lemon Coconut Tart or my current favourite, the Chocolate Tart), this Blueberry Tart is also made super easy and fast. After an 8-hour beauty sleep in the fridge, you can enjoy it.
The delicately melting, fruity cream MELTS on the tongue.
Together with the crunchy base…DROOLING! So good.
Before you get started, I have two quick tips for you:
- Preferably use the firm part of coconut milk. This is important for the texture of the cream. It allows it to become firm-ish and makes it so creamy and silky.
- Enjoy the Blueberry Tart always ice-cold, directly out of the fridge. Like ALWAYS. It really tastes twice as good when cold. It also keeps its shape best 🙂
HAPPY EASTER GUYS!!! 🐰☀️🌷
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Passive Time | 8 hours |
| Servings |
tart (Ø25cm)
|
Ingredients
Blueberry Filling
- 300 g blueberries frozen or fresh
- 250 g full-fat coconut milk the firm part of it
- 250 g oat milk
- 80 g maple syrup 1/3 cup
- 2 tbsp corn starch
- 3 tsp Agar-Agar
- 1 tsp vanilla extract
Chocolate Walnut Crus
- 300 g walnuts
- 100 g rolled oats gluten-free if prefered
- 8 soft medjool dates
- 4 tbsp coconut oil melted
- 3 tbsp cacao powder
- 1/2 tsp salt
Ingredients
Blueberry Filling
Chocolate Walnut Crus
|
|
Instructions
- Preheat the oven to 170°C / 350°F. Prepare a tart tin (ø25cm).
- For the chocolate walnut crust, pour all ingredients into a blender and mix until a sand-like mixture is obtained. It should stick together when you press it between your fingers. Otherwise add 1 tablespoon of coconut oil or some oat milk.
- Press the dough firmly into the tart form, also along the edge. Bake in a preheated oven for 23-25 minutes. Allow to cool completely.
- For the cream, put all the ingredients in a pot and bring to a boil once. Simmer at low heat for a few minutes until the liquid thickens slightly. Pour everything into a blender and mix finely. Pass through a sieve. Empty into the chocolate-walnut crust and allow to cool for 30 minutes at room temperature. Refrigerate for 7-8 hours.
- Before serving garnish. Enjoy ice cold.
10 comments
Gali
Thats awesome! Can i use something instead of the Agar Agar?
Michaela
Hi, I’m happy you like this recipe! 🙂
I haven’t tried an alternative to agar agar yet. Pectin is plant based and could work. But I’m not sure about the dose or it’s effect to the consistency.
Brenda
The filling turned grey after iIcooled it. Could you tell me how that van happen?
Michaela
Hi Brenda,
I’ve heard this now already from a few people. After research I found out that blueberries have some ingredients which react differently when getting combined with other ingredients and therefore change their color. A little bit of acid should prevent the berries turning grey. 🙂
Sarah
I tried your blueberry tart and it was soooooo good! And it’s a guilt free when you eat it, I’m just wondering if how can I achieve the color of your tart?😊 thanks for sharing your recipe! Love it!
Michaela
Hi Sarah,
thank you so much for your amazing feedback. I love to hear that you enjoy this recipe! Blueberries have some ingredients which make them change the color once getting in touch with other ingredients. I read that some acid, for example 1 tbsp of lemon juice, can prevent the berries from turning grey. 🙂
Rain
Hi Michaela! This recipe looks amazing but I was wondering if there is anything I could use instead of agar agar?
Michaela
Hi! You could use gelatin! But I would recommend double the amount of the powder. In my experience agar agar thickens food “stronger” than agar agar.
Jessica Howell
This looks beautiful and delicious! Just ordered some agar so I can make this later this week ☺️
Is it ok to substitute almond or coconut milk instead of oat milk?
Michaela
Hi Jessica,
thank you so much! 🙂
Yes you can substitute the oat milk by using almond or coconut milk! Maybe you need to add 1-2 tbsp more maple syrup since the oat milk is naturally sweeter than almond milk.