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Simple No Bake Vegan Lemon and Blueberry Layered Tart

This no-bake vegan tart combines the flavours of blueberries and lemon with a lemon curd base and almond/date gluten-free crust. The results are a delicious easy vegan dessert to impress friends and family and for special occasions. Plus, this berry tart is dairy-free, refined sugar-free, gluten-freeno-bake, and absolutely delicious!

The Beauty of This Tart

In my opinion tarts are by far my favourite dessert to make. They require little effort and time to prepare, and are absolutely stunning. This tart is no different, but perhaps even more gorgeous to look at. Due to its brilliant colour.

Just like my ‘BEST Vegan Lemon & Raspberry Layered Tart’ I was able to achieve that beautiful yellow colour not via dye or lemons 🙂 but turmeric!

Turmeric is a fantastic natural dye with no chemicals or additives. And has some incredible health benefits. For instance, turmeric is a natural inflammatory compound. As it contains a compound known as Curcumin which is a bioactive substance. Which helps fight inflammation. As proven in a study by Yan He and others.

Furthermore, not only is this tart gorgeous it tastes terrific too! The combination of the sweet, fresh blueberries with the tart, citrus lemon blend perfectly together.

The no-bake element of this tart creates a smooth texture of each layer combined with the crunchy, soft almond and nut base to give a bit of bite to the dessert.

Master the art of baking GF, DF & Vegan

Baking Free From 101


The Recipe

But let’s get back to the recipe. I’ve gone on about how exquisite this vegan tart is, but lets now get onto the part where you can actually create and taste the tart for yourself.

It’s actually a rather simple recipe that is virtually impossible to get wrong if you follow the steps. The tart crust recipe is as simple as chucking a few ingredients in a blender then pressing into a tart pan and chilling. The filling simply needs a bit of heating and stirring and then it’s chill time – Voila!

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5 from 3 votes

No Bake Vegan Lemon and Blueberry Layered Tart

This no-bake vegan blueberry layered tart combines the flavours of blueberries and Lemon with a lemon curd base and almond/date gluten-free crust. The results are a delicious easy vegan dessert to impress friends and family and for special occasions. Plus, this berry tart is dairy-free, refined sugar-free, gluten-freeno-bake, and absolutely delicious!
Course Dessert, Snack
Cuisine Homemade
Keyword dairy free, gluten free, healthy, healthy dessert, low carb, vegan, vegan dessert
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 500kcal
Author Leena

Equipment

  • Tart tin
  • Pan
  • Whisk
  • Food Processor

Ingredients

Crust

  • 150 g Dates (Pitted)
  • 230 g Almonds (or any other nut will work fine here also)
  • 90 g Oats
  • 1 tbsp Mayple syrup

Lemon Curd Layer

  • 240 ml Almond milk
  • 1 tsp Turmeric
  • 60 ml Lemon juice
  • 35 g Honey
  • 1 1/2 tbsp Cornflour/starch

Blueberry Curd Layer

  • 240 ml Almond milk
  • 60 ml Blueberry juice
  • 35 g Honey
  • 1 1/2 tbsp Cornflour/starch
  • 1 tsp Natural Blue Spirulina (or blue food colouring)

Instructions

Crust

  • Add all crust ingredients into a food processor and blitz until there are no big chucks of dates or nuts and all ingredients have come together. Refer to notes for further tips.
    150 g Dates, 230 g Almonds, 90 g Oats, 1 tbsp Mayple syrup
  • Press the crust dough into a tart tin (8"/20cm) to creat a tart shell across the whole tin. Leave to chill in the refridgerator while you prepare the fillings.

Lemon Curd Layer

  • Place all ingredients for the lemon curd into a pan and place on medium to low heat. Making sure to stir consistently to prevent any lumps from forming.
    240 ml Almond milk, 1 tsp Turmeric, 60 ml Lemon juice, 35 g Honey, 1 1/2 tbsp Cornflour/starch
  • Remove pan from the heat when the mixture begins to thicken. Then pour into tart case. Once filled, tap the tart tin onto your work-surface to remove any air bubbles and ensure the layer is level.
  • Place tart in the freezer for at least 1/2hr and make a start on the blueberry layer.

Blueberry Curd Layer

  • Like before, place all ingredients for the blueberry curd into a pan on medium to low heat. Making sure to stir consistently to prevent any lumps from forming.
    35 g Honey, 240 ml Almond milk, 60 ml Blueberry juice, 35 g Honey, 1 1/2 tbsp Cornflour/starch, 1 tsp Natural Blue Spirulina
  • Remove pan from the heat when the mixture begins to thicken.
  • Before pouring the blueberry layer ontop make sure the lemon layer is set. You can check this by touching it slightly, if your finger doesnt make a dent, then it's set.
  • Pour the blueberry layer ontop and tap the tart tin onto the work-surface to remove any air bubbles and ensure the layer is level. Place the tart in the freezer for at least 1/2hr or until completly set before decorating.

Decorating

  • This step is completly optional but you can decorate the tart with some fresh fruit. I used blueberries, raspberries, kiwis and gluten free pastry butterflies to help bring out the beautiful blue colour.
  • If you decided not to decorate it, then thats totally fine too the gorgeous colour of the tart, is enough in my opinion. You can now dig in and enjoy!

Notes

TOP TIPS
  • I would recommend soaking the dates for 10 mins in hot water before adding it to the food processor as they can be slightly dry so soaking can help and make it easier to blend and come together.
  • If you find that the crust is still very crumbly feel free to melt around a tbsp of coconut oil and add it to the mixture until it comes together.
When pressing the crust dough into tin, try and use something level like a bottom of a glass cup, to ensure the crust is nice and level before adding the filling.
You can find the Natural Blue Spirulina I used for this recipe here.
For ingredients refer to my shop for all your pantry essentials.
Master the art of baking GF, DF & Vegan

Baking Free From 101


A few cool variations you can make to this recipe. Is instead of making a tart you can make mini dessert pods. Like the one I made here:

They make the cutest desserts and even more gorgeous to look at, where you can clearly see all the layers.

Try out this Recipe and let me know what you think of it, or if you’ve decided to experiment with your own flavour combinations I’d love to know. Leave a comment below x

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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