RAW BLUEBERRY TARTS

Raw Blueberry Tarts with a nutty crust is a refreshing and delightful treat, decorated with lilac. They are full of nutrients and easy to make.

Raw Blueberry Tarts with a nutty crust is a refreshing and delightful treat, decorated with lilac.

Mother’s Day is this week and many of you may be looking for beautiful delicious desserts for your moms. Well, look no further, because I have a delightful selection on my DESSERTS page. And of course, these lovely Raw Blueberry Tarts that any mom will fall in love with. Not only are they perfect for Mother’s Day, but also for the spring or even summer season. You can always decorate them with different edible flowers once the lilac is done blooming.

Raw Blueberry Tarts with a nutty crust is a refreshing and delightful treat, decorated with lilac.

If you are not familiar with edible flowers, you can find out more in this ARTICLE. Although I do not eat flowers, I like decorating with them, especially desserts. However, it is up to you, whether you eat them or not. It is perfectly fine, they are quite nutritious. Anyway, the main thing is they make an appealing presentation, no matter what you serve.

Raw Blueberry Tarts with a nutty crust is a refreshing and delightful treat, decorated with lilac.

Regarding tarts and tartlets, they are super easy to make, even if you do not have much experience. However, if you are not sure about the process, these couple of videos may help you. The LEMON TARTS and RAW VEGAN SUPERFOOD CAKE show detailed steps on how to make a crust and filling. Sorry for not having a video for these Raw Blueberry Tarts. I had to take a break from making videos because I am burned out. I could use help, but I live by myself, and no one nearby, with spare time on their hands. Obviously, that is understandable, everyone has their own busy life.

Raw Blueberry Tarts with a nutty crust is a refreshing and delightful treat, decorated with lilac.

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.

RAW BLUEBERRY TARTS

Lena Novak – Lena’s Vegan Living
Raw Blueberry Tarts with a nutty crust is a refreshing and delightful treat, decorated with lilac. They are full of nutrients and easy to make.
Raw Vegan – Gluten Free – Refined Sugar Free
5 from 2 votes
Prep Time 50 minutes
Resting Time 8 hours
Total Time 8 hours 50 minutes
Course Dessert
Cuisine French, Raw vegan, Vegan
Servings 5
Calories 891 kcal

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 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
 

  • Brush the bottom of each tart pan with little bit of oil; cut 5 circles out of parchment paper and apply them into your pans. The oil will help the paper to stick to the bottom.
  • Blend all ingredients in a food processor by pressing pulse button until you get semi smooth texture.
  • Transfer the mixture onto your working surface and create long enough shape to form 5 equal balls.
  • While wearing surgical gloves, place one ball in the centre of your tart pan and start pressing down with your fingers until you reach edges.
  • Keep pressing until you begging to form rim around the edge.
  • Use your fingers to smooth out the details. Repeat until all five are done.
  • Place it in the refrigerator for at least one hour.
  • THE FILLING
  • Blend all ingredients, except blueberries in a blender until smooth.
  • Remove half of the mixture into a bowl and place into a refrigerator.
  • Add the blueberries into the blender and blend again.
  • Transfer the mixture into a bowl and place into a refrigerator for 1 hour.
  • When ready, scoop from the blueberry mixture and fill halves of your tarts.
  • Repeat the same with the white mixture, using another spoon.
  • By using a spatula or back of tablespoon, create circle pattern and combine the mixtures together.
  • You can also decorate them by using piping bag filled with half of the lilac cream and half with white.
  • When ready, place in the freezer for minimum 4 hours, or over night.
  • To remove them from the forms, leave them outside on your working surface for about 15min.
  • The easiest way to remove them from the pan is by placing a glass with about 3 ½ inch diameter underneath of the form and gently press the rim of the form down. It should slight easily. Keep the bottom of each form attached to the crust.
  • Place them back to the freezer or leave them out for another 30 min before serving.
  • You may decorate with leftover cream by using piping bag and top with blueberries or edible flowers, such as lilac, pansies or violets.

Notes

You can keep these stored in a freezer for up to a month, as long as they are properly sealed in a container.  Otherwise, they can be kept in the refrigerator for up to 3 – 4 days. 

Nutrition

Serving: 226gCalories: 891kcalCarbohydrates: 81gProtein: 19gFat: 77gSaturated Fat: 17gPolyunsaturated Fat: 6.355gMonounsaturated Fat: 12.458gSodium: 11mgPotassium: 651mgFiber: 9.5gSugar: 53gVitamin C: 4.1mgCalcium: 151mgIron: 5.9mg
Keyword delcious mini tarts recipe, easy mini tarts recipe, how to make mini tarts, how to make raw vegan tart, mini tarts recipe, no bake desserts, raw vegan tart recipe
Tried this recipe?Let us know how it was!
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