Vegan Blueberry Earl Grey Tart

I know this tart might seem intimidating, but it really is quite simple. All it is is throwing all of the crust ingredients in a food processor-done. Throw all of the filling ingredients in a pot-done. Alright, there are a few more steps but I don’t want any of you to be scared away by this! It’s a gorgeous tart and you can really get creative with the topping design!

unnamed (9)
Photo by Grace Holyoke (2019)

If the crust is too crumbly to come together, add a tablespoon of coconut oil to the food processor to help it bind. I like to think of this as a really chunky almond butter- you really are making homemade almond butter but just not blending it as much. The oils from the almonds naturally make a sticky consistency when you process them, you just need to be patient.

unnamed
Photo by Grace Holyoke (2019)

The colour of this filling is absolutely gorgeous and it is completely natural! In fact, the filling deepens to an even more stunning, dark purple after it fully sets in the fridge. It creates a beautiful canvas for your fruits and other toppings.

unnamed (1)
Photo by Grace Holyoke (2019)

Agar Agar is a thickening agent that comes from seaweed and algae. In order for the thickening agent to be released, the mixture must come to a boil. This is unlike gelatin, as gelatin cannot be heated too much or it will denature. Gelatin is also not vegan, so it is not an option for this recipe. The filling also contains cornstarch which aids the agar agar in the thickening.

unnamed (2)
Photo by Grace Holyoke (2019)

For the photo I only decorated one part of the outside edge. When I plate this, I will cut slices and individually add more fruits, coconut and seeds to each. The fruits add a textural element to this tart and really add a freshness it needs!

unnamed (3)
Photo by Grace Holyoke (2019)

This is really a stunning dessert that I am so proud of.

unnamed (4)
Photo by Grace Holyoke (2019)

Vegan Blueberry Earl Grey Tart

  • Difficulty: Moderate
  • Print

Ingredients

For the Crust:

  • 1 cup almonds
  • 1 cup shredded coconut
  • 5 dates
  • pinch of salt

For the Filling:

  • 1 1/2 cups full-fat coconut cream
  • 1 cup blueberries
  • 1 tBsp earl grey tea
  • 1/4 cup maple syrup
  • 1 tBsp cornstarch
  • 2 tsp agar agar
  • 1 tsp vanilla extract

For decoration:

  • Whatever fruits, nuts, seeds you would like!

Process

  1. Blend the almonds in a food processor/blender till a fine crumb. Add the rest of the crust ingredients and mix well until you obtain a uniform sticky mixture.
  2. Add the crust dough to a tart tin (8″/20cm) and spread it evenly on the whole surface. Leave to chill in the fridge, while you prepare the filling.
  3. For the filling: heat up the coconut cream in a medium saucepan, stirring well until it is smooth
  4. Add the rest of the filling ingredients. Mash the blueberries in the saucepan so they release their juice, giving colour and flavour to the mix. Bring to a slow boil and cook for a few minutes until the mix thickens, stirring continuously.
  5. When the mixture thickens, pour it through a sieve to remove any lumps and the blueberry skins.
  6. Pour the filling into the chilled crust and let it cool completely. Place it in the fridge until it is fully set.
  7. Decorate with the toppings of your choice!
  8. Enjoy!

Cheers Everyone!

Grace Eveline

 

 

Advertisements

4 thoughts on “Vegan Blueberry Earl Grey Tart

  1. Hey Grace. I don’t know if I’ll ever be brave enough to attempt this tart, but I absolutely love the pictures of it and all your creations. You are truly gifted!

Leave a Reply