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Gluten-Free Blueberry Vanilla Tart {Vegan}

Published: March 24, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Serves Serves 6 - 8
Gluten-Free Blueberry Vanilla Tart {Vegan}
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Average Rating: 5 | Rated By: 2 users

Bursting with blueberries, flavoured with vanilla and nestled in a buttery crust, this Gluten-Free Blueberry Vanilla Tart is truly unforgettable.

Healthy and so easy to put together, but most of all, incredibly delicious. Every bite is filled with sweet blueberries and the most delicious buttery crust. Blueberries are one of my favourite berries, and for an added bonus they are packed with antioxidants, fiber and healthy nutrients. Also this is a dairy-free recipes for those that are lactose intolerant. I know that this blueberry vanilla tart is a dessert, but I love it with a scoop of yogurt for breakfast. If you love blueberries, this healthy dessert is for you!

Looking for recipes with blueberries? Check out our selection of gluten-free blueberry desserts. You will most surely find one that you will love ♥ 

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Ingredients

  • 1 cup almond flour
  • 1/2 white rice flour
  • 1/2 cup sweet sorghum flour
  • 2 Tbsp. coconut sugar or sweetener of choice
  • ⅓ cup cold vegan butter (I used earth balance)
  • 2 - 3 Tbsp. Ice water
  • 6 cups frozen or fresh blueberries (organic if possible)
  • 1/3 cup tapioca flour/starch
  • 1 tsp. GF ground cinnamon
  • 1/3 cup fresh lemon juice + zest of 1 lemon
  • VANILLA SAUCE
  • 1/2 cup pure maple syrup
  • 1/3 cup coconut cream
  • 2 tsp. Pure vanilla extract

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    Instructions

  • To make the vanilla sauce, pour maple syrup in a heavy bottom pot. Bring to boil over medium heat add coconut cream and stir to combine. Remove from the heat and stir in vanilla. Set aside
  • CRUST
  • Using a food processor, combine almond flour, sweet sorghum flour, rice flour, and coconut sugar. Add butter and pulse until blended, and the butter is about the size of a small pea. Add water one tablespoon at a time and pulse until the dough is moist and should stick together if you pinch it. I used 3 tablespoons
  • Press dough into a 9-inch tart pan including along the sides. Refrigerate until ready to use
  • For the filling, in a large bowl toss blueberries with tapioca flour and cinnamon. Pour lemon juice over the blueberries and toss again. Add vanilla sauce and gently stir to combine.
  • Transfer blueberries into prepared crust and bake for 40 minutes at 350 F, then reduce heat to 325 F and loosely cover the tart with foil, bake for 20 more minutes. If you are using fresh blueberries reduce the baking time from 20 minutes to 10 minutes
  • Serve at room temperature or serve chilled with a scoop of coconut ice cream

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