Vegan Blueberry Tart

Vegan Blueberry Tart. © 2010 Ashley Skabar, licensed to, Inc.
  • 50 mins
  • Prep: 40 mins,
  • Cook: 10 mins
  • Yield: 1 9-in tart or pie (8 servings)

This vegan tart is so easy to make. ​Because it works with frozen blueberries, it's a perfect, sweet finish to meals and parties year-round.

What You'll Need

  • 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

How 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). Baked for 10-15 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.
  1.  Meanwhile, make the blueberry topping. Combine the blueberries and sugar in a medium-sized saucepan, stirring to coat.
  2. 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 5-8 minutes.
  3. Allow the mixture to cool. Spread over the tofu custard filling and return the tart to the refrigerator to chill for 1-2 hours more, or until set. Serve cold.