Blueberry Tart with Chocolate Walnut Crust
This Blueberry Tart with aChocolate Walnut Crust is the ideal dessert for warm spring days or on the Easter table. Delicately melting and so delicious!
Servings Prep Time
1tart (Ø25cm) 20minutes
Cook Time Passive Time
25minutes 8hours
Servings Prep Time
1tart (Ø25cm) 20minutes
Cook Time Passive Time
25minutes 8hours
Ingredients
Blueberry Filling
  • 300g blueberriesfrozen or fresh
  • 250g full-fat coconut milkthe firm part of it
  • 250g oat milk
  • 80g maple syrup1/3 cup
  • 2tbsp corn starch
  • 3tsp Agar-Agar
  • 1tsp vanilla extract
Chocolate Walnut Crus
  • 300g walnuts
  • 100g rolled oatsgluten-free if prefered
  • 8soft medjool dates
  • 4tbsp coconut oilmelted
  • 3tbsp cacao powder
  • 1/2tsp salt
Instructions
  1. Preheat the oven to 170°C / 350°F. Prepare a tart tin (ø25cm).
  2. 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.
  3. 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.
  4. 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.
  5. Before serving garnish. Enjoy ice cold.