Plant-Based Berry Tart
Creating my Plant-Based Berry Tart has become one of my favorite ways to spend a cozy weekend. There’s something about mixing fresh blueberries with a hint of lemon and cinnamon that just feels right. The Plant-Based Berry Tart is the perfect dessert to whip up when I want something sweet but still light and full of fruity goodness. Every time I pull this tart out of the oven, I’m reminded of summer picnics and brunches with friends, and it always fills me with a sense of nostalgia.
Preparing the Tart Crust
To begin, I start by rolling out a lovely, flaky vegan pie crust, which is the base of my Plant-Based Berry Tart. It’s amazing how easy it is to make a vegan crust that’s still so rich and satisfying. Once I have the dough rolled out and nestled into the tart pan, I pop it into the fridge to chill. This step is key for getting that delightful flakiness, and I always make sure to keep the dough as cold as possible before it goes into the oven.
Making the Berry Filling
Now, it’s time to mix the berry filling. I toss fresh blueberries with coconut sugar, a bit of cornstarch, and lemon juice. I even add a touch of cinnamon and vanilla to elevate the flavors. As I stir everything together, the blueberries start to glisten, and I can already imagine how beautifully they’ll bubble up while baking. It’s so satisfying to watch as the flavors meld, creating a luscious, fruity filling that will sit perfectly inside the tart shell.
Baking and Serving
Once the tart is assembled, I brush the crust with a little almond milk and maple syrup mixture to give it that beautiful golden sheen. I love how the kitchen fills with the scent of warm blueberries and sweet vanilla as the Plant-Based Berry Tart bakes. When it’s done, I let it cool before slicing into it, revealing the tender, fruity center. I often serve it with a scoop of coconut whipped cream or vegan ice cream, and it’s always a hit with friends and family.
Table of Contents
Chef’s Notes- Plant-Based Berry Tart
- Achieving a Flaky Crust: Keep the pie crust dough chilled until just before baking. This helps create a flakier texture, as cold fat melts slower in the oven, producing steam that separates the crust layers.
- Preventing a Soggy Bottom: If you’re using frozen blueberries, make sure they are completely thawed and drained to avoid excess moisture. You can also lightly dust the crust with a bit of cornstarch before adding the filling to absorb any extra liquid.
- Lattice Pattern Made Simple: When creating the lattice, lay down half of the strips in one direction, and then weave in the other half by folding back every other strip for a neat and quick result.
- Flavor Boosts: For a twist on flavor, add a pinch of nutmeg or a dash of almond extract to the filling. This complements the blueberries well and adds a unique layer of depth.
- Tart Finishing Touch: Brushing the crust with a mixture of almond milk and maple syrup before baking adds a beautiful golden shine. If you’d like an extra bit of crunch, sprinkle some turbinado sugar on top before baking.
Plant-Based Berry Tart
Discover the joy of baking with this easy Vegan Blueberry Tart! Featuring a tender, flaky plant-based crust and a luscious blueberry filling infused with zesty lemon and warm cinnamon, this dessert is perfect for any gathering. Whether you’re catering to vegan diets or simply craving a delicious, wholesome sweet treat, this recipe delivers comfort and flavor in every bite. Ideal for beginners and seasoned bakers alike, elevate your dessert game with this irresistible tart that’s sure to impress friends and family alike!
4
slices20
minutes50
minutes358
kcal12
minutes13
minutesKeep the screen of your device on
Ingredients
- Crust
1 prepared Vegan Pie Shell
- Berry Mixture
5 cups ripe blueberries fresh or thawed if frozen, drained well
⅔ cup coconut or preferred granulated sweetener
¼ cup cornstarch or substitute with corn flour
1 tbsp freshly squeezed lemon juice
1 tbsp lemon zest optional for added zing
½ tsp ground cinnamon
1 tsp pure vanilla essence
- Topping
1 tbsp granulated sugar
- Egg Wash
2 tbsp almond milk
2 tbsp maple syrup
- Alternative Ingredients:
Vegan Pie Shell: Can be replaced with a gluten-free pie crust for those with gluten intolerance.
Coconut Sugar: Substitute with regular granulated sugar or maple sugar.
Cornstarch: Use arrowroot powder or tapioca starch as a thickening agent.
Lemon Juice: Lime juice can be used for a different citrus flavor.
Almond Milk: Any plant-based milk like soy oat, or cashew milk can replace almond milk.
Maple Syrup: Agave nectar or agave syrup are suitable alternatives.
Directions
- Prepare the Pie Pan: Lightly coat a 9-inch tart dish with vegan butter or coconut oil to prevent sticking. Allow it to sit while you prepare the crust. On a floured surface, expertly roll the Vegan Pie Shell, applying gentle, consistent pressure from the center outward to maintain an even shape. Rotate the dough a quarter turn and continue rolling until the disc reaches approximately 12 inches in diameter.
- Assemble the Crust: Carefully transfer the rolled dough into the prepared pie pan, ensuring about 2 inches overhang on each side. This excess will form the tart’s decorative edge. Place the crust in the refrigerator to chill as you prepare the filling. In a spacious mixing bowl, combine the blueberries, coconut sugar, cornstarch, lemon juice, lemon zest (if using), vanilla extract, and cinnamon. Mix thoroughly to ensure the blueberries are evenly coated. Pour this mixture into the chilled pie shell, spreading it out evenly.
- Create the Lattice Top: Retrieve the second disc of pie crust from the refrigerator. On a floured surface, knead briefly, then roll out to match the bottom crust’s size. Using a pizza cutter or sharp knife, slice the dough into ten 1-inch strips. Arrange five strips horizontally across the pie, spacing them evenly. Fold back alternate strips and layer in vertical strips perpendicular to the horizontal ones, creating a classic lattice pattern. Repeat until the entire top is covered.
- Finish and Bake: Press the overhanging dough onto the rim of the pie pan to form a sturdy border. In a small bowl, blend almond milk with maple syrup to craft a vegan egg wash. Gently brush this mixture over the entire tart, including the blueberry filling, and sprinkle a tablespoon of sugar on top for that perfect caramelized finish. Let the tart rest in the refrigerator for 20 minutes while you preheat your oven to 400°F (200°C).
- Cool and Serve: Allow the tart to cool at room temperature for at least 3 hours or refrigerate overnight for easier slicing. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for future enjoyment.
Equipment
- pie pan
- Rolling Pin
- mixing bowls
- measuring cups and spoons
- kitchen knives
- Pastry Brush
Nutrition Facts
- Calories: 358kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 90mg
- Potassium: 200mg
- Carbohydrates: 90g
- Fiber: 4g
- Sugar: 30g
- Protein: 2g
- Vitamin A: 135IU
- Vitamin C: 28mg
- Calcium: 48mg
- Iron: 0.8mg
FAQs- Plant-Based Berry Tart
Can I make this tart gluten-free?
Yes! Substitute the vegan pie shell with a gluten-free pie crust to accommodate gluten sensitivities.
What can I use instead of coconut sugar?
You can replace coconut sugar with regular granulated sugar, maple sugar, or even agave syrup for a slightly different sweetness profile.
Can I prepare the tart in advance?
Absolutely! Prepare the tart a day ahead and refrigerate it overnight. It slices more cleanly after chilling, making it a perfect make-ahead dessert.
Is there a substitute for almond milk?
Yes, any plant-based milk will work well here. Try oat, soy, or cashew milk as alternatives.
How do I store leftovers?
Store leftover tart slices in an airtight container in the fridge for up to 3 days, or freeze them for longer storage. Thaw in the refrigerator overnight before serving.
