I made these paleo vegan blueberry tarts today on a whim as I needed to start using up all our produce hanging out in our refrigerator before we leave for our summer vacation.
I used my go to tart recipe from Against All Grain as the base and filled it with vegan mozzarella cheese and topped it with some fresh blueberries.
They came out of the oven and OMG. So good. The vegan mozzarella cheese gives it a nice tang and the blueberries were so sweet and floral. I added some coco whip on the top with some fresh basil. Such a great combo.
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Paleo Vegan Blueberry Tarts
Use the tart recipe from my Paleo Apricot Tart (find link in recipe notes below)
- 1 Teaspoon Dried Basil
- 4 Mini Tart Pans
- Coconut Oil Spray
- 1/4 Cup Vegan Mozzarella cut thinly I use this brand
- 1 1/2 Cup Fresh Blueberries
- 1 Tablespoon Coconut Sugar
- Juice of half a lemon and lemon rind
- 1/2 Cup Coco Whip I use this brand and it’s always in my freezer
- Fresh Basil Leaves
Prepare the tart recipe as directed (just replace the butter with this vegan one) and add in the dried basil leaves to the dry ingredients. Pre-heat oven to 325 deg and spray mini tart pans with coconut oil. Using an ice cream scooper, scoop the dough and place in each of the tins. This is to make sure each tart has the same amount of dough. Press the dough until it’s uniform up around the edges.
Evenly distribute the mozzarella into each tin. Meanwhile in a small bowl mix the blueberries, coconut sugar, lemon juice and lemon rind until the blueberries are coated. Top each tart filled with the mozzarella with the blueberry mixture. Use all of the blueberries and evenly distribute to each tart. It’s okay for it to be overflowing as it will deflate during baking.
Place the tins on a baking sheet so it’s easier to get in and out of the oven. Bake for 30 minutes until the blueberries have popped and the juices are running.
Leave out to cool for 5 minutes then top with a scoop of coco whip and some sprigs of basil. Enjoy!!