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-free, no-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!
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-free, no-bake, and absolutely delicious!
- Tart tin
- Pan
- Whisk
- Food Processor
Crust
- 150 g Dates ((Pitted))
- 230 g Almonds ((or any other nut will work fine here also))
- 90 g Oats
- 1 tablespoon Mayple syrup
Lemon Curd Layer
- 240 ml Almond milk
- 1 teaspoon Turmeric
- 60 ml Lemon juice
- 35 g Honey
- 1 ½ tablespoon Cornflour/starch
Blueberry Curd Layer
- 240 ml Almond milk
- 60 ml Blueberry juice
- 35 g Honey
- 1 ½ tablespoon Cornflour/starch
- 1 teaspoon Natural Blue Spirulina ((or blue food colouring))
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.
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.
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 ½hr 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.
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 ½hr 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!
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 tablespoon 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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Dorianne says
Wow! It looks amazing.
Leena. says
Thank you Dorianne!
Rachel says
It looks so beautiful! I wouldn't want to cut into it!
Leena. says
Tell me about Rachel! It was difficult for me also 🙂
Nancy Cozart says
Your tart looks amazing!
Leena. says
Thank you Nancy!
Aditi Jain says
Love easy recipes and especially cake ones!
Leena. says
❤️
Rachael says
This is beautiful and looks so good. I love that it is dairy free too. Yum!
Leena. says
Thank you Rachael!
Jean says
I love this no baked tart super easy and delicious
Leena. says
Thank you Jean x