Raw Blueberry Tarts with a nutty crust are a refreshing and delightful treat, beautifully adorned with fragrant lilac blossoms. These nutrient-rich desserts are not only visually stunning but also incredibly easy to make, making them a perfect choice for any occasion.
Mother’s Day is just around the corner, and many of you may be searching for beautiful and delicious desserts to celebrate the special moms in your life. Look no further! I have a delightful selection on my Desserts page, and these charming Raw Blueberry Tarts are sure to steal the show.
Why These Tarts Are Perfect for Mother’s Day
Perfect not just for Mother’s Day but also for the spring and summer seasons, these tarts are as versatile as they are stunning. You can even personalize them by decorating with edible flowers, like lilacs or other seasonal blooms. Once lilac season has passed, there are plenty of other edible flowers to choose from, allowing you to keep things fresh and vibrant.
Decorating with Edible Flowers
If you’re curious about edible flowers, feel free to check out this article for more information. While I don’t typically eat flowers myself, I adore using them to decorate desserts—they add a touch of elegance and whimsy to any dish. Whether or not you choose to eat them is entirely up to you! Rest assured, they’re not just beautiful but also quite nutritious.
No matter how you decorate, these Raw Blueberry Tarts are guaranteed to make a stunning presentation and a memorable treat for your loved ones.
Simple Tips for Making Tarts Like a Pro
When it comes to tarts and tartlets, they’re surprisingly simple to make, even if you’re new to the process. If you’re feeling uncertain, I recommend checking out a couple of my videos for detailed guidance. Both the Lemon Tarts and the Raw Vegan Superfood Cake videos include step-by-step instructions for making the crust and filling, which are quite similar to what you’ll need for these tarts.
I truly hope you like this delicious raw tarts recipe and you will try it. If you have any questions or suggestions, please leave a comment. I would love to hear from you. I wish you a wonderful week.I truly hope you enjoy this delicious Raw Blueberry Tarts recipe and give it a try. If you have any questions or suggestions, please don’t hesitate to leave a comment below—I’d absolutely love to hear from you!
Wishing you a wonderful week filled with joy, delicious treats, and memorable moments.
RAW BLUEBERRY TARTS: Your Easy Guide to a Nutty, Healthy Treat!
Equipment
- 5 fluted tart pans fluted nonstick (4 inch diam with removable bottom)
- Food processor
- surgical gloves
- parchment paper,
- brush
- piping bag
Ingredients
- THE CRUST
- 1 ½ cups of dates pitted presoaked 15min
- ½ cup raw almonds
- ½ raw pecans
- ½ raw Brazilian nuts
- 1 tsp pure vanilla extract
- ¼ coconut oil melted above the steam in a double boiler
- Pinch of Himalayan pink salt
- Oil to brush the pans
- THE FILLING
- 2 cups of cashews soaked for at least 4 to 8 hours and rinsed
- ¼ cup of maple syrup you may add more if you like
- 1 cup frozen blueberries
- ¼ canned coconut milk
- ¼ coconut water from the can
- ¼ cup coconut oil melted above the steam in a double boiler
- Juice from one lemon
- 2 tsp pure vanilla extract
- Pinch of Himalayan pink salt
Instructions
- PREPARING THE CRUST
- Prepare the tart pans: Lightly brush the bottoms of 5 mini tart pans with a small amount of oil. Cut 5 parchment paper circles and press them into the pans. The oil helps the paper stick to the bottom securely.
- Make the crust mixture: In a food processor, blend all crust ingredients by pulsing until the texture becomes semi-smooth but still slightly crumbly.
- Shape the crusts: Transfer the mixture to a clean surface and shape it into a log. Divide the log evenly into 5 portions and roll each portion into a ball.
- Press into pans: Wearing surgical gloves, place one ball in the center of a tart pan. Use your fingers to press the mixture down evenly, spreading it towards the edges to form the base and a rim around the edge. Smooth out any rough spots with your fingers. Repeat for all 5 tart pans.
- Chill the crusts: Place the prepared tart crusts in the refrigerator to firm up for at least 1 hour.
- MAKING THE FILLING
- Blend the filling base: In a blender, combine all filling ingredients *except the blueberries* and blend until completely smooth.
- Divide the filling: Remove half of the mixture and transfer it to a bowl. Cover and place it in the refrigerator.
- Prepare the blueberry filling: Add the blueberries to the blender with the remaining mixture and blend until smooth. Transfer this mixture to a separate bowl and refrigerate for at least 1 hour.
- ASSEMBLING THE TARTS
- Fill the tarts: Once chilled, scoop the blueberry filling into the tart shells, filling them halfway. Repeat with the white filling to fill the remaining halves.
- Create a swirl effect: Use the back of a spoon or a spatula to gently swirl the two mixtures together, creating a decorative pattern.
- Optional decoration: For a professional touch, use a piping bag filled with half blueberry cream and half white cream to pipe decorative swirls on top.
- FREEZING AND SERVING
- Freeze the tarts: Place the assembled tarts in the freezer for at least 4 hours or overnight to fully set.
- Remove from pans:To release the tarts, let them sit at room temperature for about 15 minutes. Place the tart pan on a sturdy glass (about 3.5 inches in diameter) and gently press down the rim of the pan to release. Keep the tart base attached to the bottom plate.
- Serve and enjoy: For the best texture, leave the tarts out for another 30 minutes before serving. Decorate with leftover cream, fresh blueberries, or edible flowers like lilacs, pansies, or violets for a beautiful, natural touch.
Notes
Storage: These vegan tarts can be stored in the freezer for up to 1 month if sealed in an airtight container. For a softer texture, keep them in the refrigerator for up to 3–4 days.
