Vegan Blueberry Tart

Vegan Blueberry Tart. © 2010 Ashley Skabar, licensed to, Inc.
Prep: 40 mins
Cook: 10 mins
Total: 50 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
280 Calories
10g Fat
45g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 280
% Daily Value*
Total Fat 10g 12%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 79mg 3%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 13%
Protein 8g
Calcium 196mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegan tart is so easy to make, and because it works with frozen blueberries, it's a perfect, sweet finish to meals and parties year-round. Bring it to the next party you go to if you're looking to impress the hosts.


  • 1 recipe dairy-free pie dough (or 1 Recipe Almond Tart Dough)
  • For the Custard Filling:
  • 1 package/12.3 ounces firm silken tofu (not "lite" variety)
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt (plus more to taste)
  • For the Blueberry Topping:
  • 4 cups blueberries (fresh or frozen)
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt

Steps to Make It

  1. Preheat the oven to 400 F. Line a 9" tart pan or pie plate with Dairy-Free Pie Dough or Almond Tart Dough. Chill the dough in the refrigerator for 30 minutes.

  2. Using a fork, prick the surface of the crust; this is to prevent air bubbles from forming while baking. Bake for 10 to 15 minutes, or until golden brown. Cool completely before filling.

  3. Make the filling. In a blender, combine the silken tofu, sugar, lemon, and salt and process until smooth. Pour into the prepared pie crust or tart shell and chill for 2 hours or until set.

  4.  Make the blueberry topping. Combine the blueberries and sugar in a medium-sized saucepan, stirring to coat.

  5. In another cup, combine the lemon juice, cornstarch, and salt, mixing to dissolve the cornstarch. Pour the lemon-cornstarch mixture over the blueberries and cook over medium heat, stirring often, until the mixture is the consistency of a thick syrup, about 5 to 8 minutes.

  6. Allow the mixture to cool. Spread over the tofu custard filling and return the tart to the refrigerator to chill for 1 to 2 hours more, or until set. Serve cold.

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