• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    • Ube Tiramisu - A Super Pinoy Version
    • Turon Pastry
    • Ube Pie Made with Only 4 Ingredients!
    • Filipino Guyabano Shake
    • Filipino Langka Shake (Jackfruit Shake)
    • Yes, You Can Cook Crispy Lumpia In The Oven!
    • Puto Maya Recipe
    • Ube Cheesecake Cooked in a Rice Cooker!
    • Calamansi Olive Oil Cake
    • Ube Snowflake Crisp Recipe
    • Ube English Muffins Recipe
    • Queso de Bolla Crackers
    Home » Blog » Recipes » Pies and Tarts

    Published: Jul 1, 2017 · Modified: Apr 24, 2024 by Rezel Kealoha · This post may contain affiliate links · 1 Comment

    Paleo Vegan Blueberry Tarts

    Jump to Recipe Print Recipe

    Paleo Vegan Blueberry Tart

    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.

    Paleo Vegan Blueberry Tart

    Paleo Vegan Blueberry Tart

    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.

    Paleo Vegan Blueberry Tart

    Save

    Paleo Vegan Blueberry Tart

    Paleo Vegan Blueberry Tarts

    Use the tart recipe from my Paleo Apricot Tart (find link in recipe notes below)
    Print Recipe Pin Recipe Rate Recipe
    Author: Rezel Kealoha

    Ingredients

    • 1 Teaspoon Dried Basil
    • 4 Mini Tart Pans
    • Coconut Oil Spray
    • ¼ Cup Vegan Mozzarella cut thinly I use this brand
    • 1 ½ Cup Fresh Blueberries
    • 1 Tablespoon Coconut Sugar
    • Juice of half a lemon and lemon rind
    • ½ Cup Coco Whip I use this brand and it’s always in my freezer
    • Fresh Basil Leaves

    Instructions

    • 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!!

    Notes

    Use the tart recipe from my Paleo Apricot  Tart
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    More Pies and Tarts

    • Pumpkin Pie (A Filipino Version)
    • Yema Tart with Kalamay
    • Filipino Onion Tart (Sibuyas Tart)
    • Yema Tart with Pinipig and Skyflakes Crust

    Reader Interactions

    Comments

    1. Daniela says

      August 13, 2017 at 3:26 pm

      I'm always looking for tasty paleo recipes, and this one sounds like a winner. I love the addition of the basil, too!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required