Description
A vegan, gluten-free tart combining creamy coconut filling, tart blueberries, and aromatic Earl Grey tea. The nutty crust and velvety filling offer a refined, no-bake dessert with minimal hands-on effort and gourmet flair.
Ingredients
Almonds – 1 cup (raw, unsalted)
Shredded Coconut – 1 cup (unsweetened)
Dates – 5 pitted Medjool
Sea Salt – Pinch
Coconut Oil – 1 Tbsp (optional, for crust)
Full Fat Coconut Cream – 1.5 cups (chilled overnight, thick portion only)
Blueberries – 1 cup (mashed) + 1/3 cup (whole, for decoration)
Maple Syrup – 1/4 cup
Earl Grey Tea – 1 Tbsp (loose leaf or bag)
Agar-Agar – 1 Tbsp
Corn Starch – 2 Tbsp
Lemon Juice – 1 Tbsp
Lemon Zest – 1 tsp
Instructions
In a food processor, blend almonds, shredded coconut, dates, and sea salt until crumbly. Add coconut oil if needed to bind. Press mixture firmly into a 9-inch tart pan or silicone mold. Chill crust while preparing filling.
Steep Earl Grey tea in 1/4 cup hot water until cooled. In a blender, combine coconut cream, mashed blueberries, maple syrup, tea liquid, agar-agar, and corn starch. Blend until smooth and lump-free.
Pour filling over chilled crust. Smooth surface and refrigerate for 4 hours minimum, or until set.
Top with whole blueberries, lemon zest, and additional zest just before serving.
Notes
For best texture, use cold ingredients for the filling.
Tart can be prepared up to 24 hours ahead, stored in an airtight container in the fridge.
Substitute pecans or cashews for almonds if preferred.
To veganize further, ensure all ingredients are certified vegan (especially agar-agar and packaging).
- Prep Time: 25
- Category: Trend Recipes
- Method: No-Bake
- Cuisine: Modern American