Blueberry Lavender Tart
Updated: Nov 24, 2020
There are not many flavor combos that the two of us love more than blueberry and lavender. This tart is the perfect vessel to make these flavors the star. Our favorite vegan ice cream shop in Pittsburgh, Sugar Spell Scoops has a blueberry lavender ice cream, and this was the inspiration for this fruity and floral tart.
After going plant based, tarts became one of our favorite things to make, because not only are they delicious, but they are so much fun to decorate. When making fruit forward tarts, the color of the filling always comes out beautifully. You can also decorate with fruits, nuts, seeds, even edible flowers. We hope you enjoy this tart as much as we do!!
1 Heaping cup of raw almonds
1 Cup shredded coconut
¼ Tsp of salt
1 Tbsp melted coconut oil
1 Heaping cup blueberries
1 ½ Cups full fat coconut cream
2 Tbsp maple syrup
2 Tbsp lavender syrup (see notes)
1 Tbsp cornstarch
2 Tsp agar-agar
1 Tsp vanilla extract
Fresh or frozen berries
In a food processor add the almonds and pulse until they are a fine crumble.
Add the rest of the crust ingredients and pulse to combine.
Pour the crust ingredients into a 9 inch tart pan and flatten until all of the edges are even.
Refrigerate the crust for at least 30 minutes.
While the crust is in the refrigerator, begin making the filling by warming the coconut cream over low to medium heat.
Once the coconut cream is smooth, add the maple syrup, lavender syrup, and vanilla extract and stir to combine.
Add the cornstarch and agar agar and stir to combine.
Lastly add the blueberries.
Allow the mixture to come to a slow boil, stirring consistently until it begins to thicken.
Once it begins to thicken, remove from heat and begin to mash the blueberries, this will give it the purple color.
Pour the mixture through a sieve and into a bowl to remove blueberry pieces.
Pour the mixture into the tart pan, and refrigerate for at least 2 hours.
Decorate with whatever toppings you would like and serve.
Keep refrigerated if not eating immediately.
To make lavender syrup, it could not be easier! All you need is water, sugar, and dried lavender. In a small saucepan, combine 1 cup of water and 1 cup of sugar and bring to a boil. Stir the mixture occasionally, until the sugar dissolves completely. Next, reduce the heat to low, add 1/4 cup of lavender, cover and steep for 20 minutes. Strain the mixture through a sieve to remove the lavender and store in an airtight container. We like to use a leftover glass jar from jam or mustard as a way to reduce, reuse, and recycle! Keep in the fridge, and it will be good for up to one month!
This syrup is also delicious in matcha lattes or London fog lattes!