Vegan Blueberry Almond Tart

This hassle-free, flaky puff pastry crust is cooked over a bed of almond cream with sweet, luscious berries for a straightforward yet spectacular vegan dessert. This vegan puff pastry tart is the ideal pie dish to try if you’ve never made pastry desserts before. The pressure for perfection is off because this vegan blueberry pie is simple to create, doesn’t require any complicated steps, and is designed to look rustic.

Ingredients

For the crust:

1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup maple syrup
2 tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
Pinch of salt

For the filling:

1 1/2 cups fresh blueberries

For the almond cream:

1/2 cup almond butter
1/4 cup maple syrup
1/4 cup almond milk (or any non-dairy milk of your choice)
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, coconut flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Stir well until the mixture forms a crumbly dough.
Press the dough into a tart pan, spreading it evenly on the bottom and up the sides. Make sure to firmly press the dough to form a solid crust.
Place the tart pan in the preheated oven and bake for 10-12 minutes, or until the crust is lightly golden brown. Remove from the oven and let it cool.
In a small saucepan, combine the almond butter, maple syrup, almond milk, vanilla extract, and a pinch of salt. Heat over low heat, stirring continuously until the mixture is smooth and well combined. Remove from heat and let it cool slightly.
Once the crust and almond cream have cooled, spread the almond cream evenly over the crust.
Arrange the fresh blueberries on top of the almond cream, gently pressing them into the cream.
Place the tart in the refrigerator for at least 2 hours to set.
Serve chilled and enjoy!