vegan blueberry tart

Vegan Blueberry Tart

adapted from Clean Food <---super duper cookbook...check it out!

serves 8

Print this recipe!


for the crust:

2 cups almond meal (available at health foods stores, Whole Foods and Trader Joe's)

3 T maple syrup

1 T canola oil

1/8th tsp salt

for the filling:

1 cup blueberry juice

2 cups fresh blueberries

2 T cornstarch

1/3 cup maple syrup

Juice of 1 lemon

1/2 cup toasted slivered almonds


Preheat oven to 350 degrees.

Spray a nine inch springform tart pan with cooking spray. In a large bowl, combine all crust ingredients and mix with fingers until clumpy. Pour mixture into tart pan and press down to create crust. Bake for 20 minutes until golden brown.

Meanwhile, combine 1/2 cup of the blueberry juice with the cornstarch and whisk well. Set aside. In a small saucepot, whisk together the other half cup of blueberry juice, 1 cup blueberries, maple syrup and lemon juice. Bring to a simmer and cook for 3 minutes. Slowly whisk in the juice/cornstarch mixture and keep whisking until mixture is thick. This will take about 6-8 minutes. Once thick, add the remaining blueberries and refrigerate until chilled and set---about 1-2 hours. Right before serving, scatter almond slivers on top and press down very gently.


2.5 hours (including chilling time)