Vegan Blueberry Lime Tart Recipes

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VEGAN BLUEBERRY & LIME TART



Vegan blueberry & lime tart image

Bring a pop of colour to the dinner table with this stunning blueberry and lime vegan tart. With an oat and almond base, it's topped with two berry layers

Provided by Alexandra Chirkova

Categories     Dessert

Time 1h10m

Number Of Ingredients 17

3½ tbsp vegetable oil, plus extra for the tin
100g rolled oats
100g ground almonds
2½ tbsp maple syrup or honey
250g blueberries (fresh or frozen)
1 lime and 1 lemon, zested and juiced
2 tbsp maple syrup or honey
3g agar powder
50g blueberries, plus extra to serve
50g maple syrup or honey
1 lemon, zested
250ml plant-based milk (we used oat milk)
2 tsp vanilla bean paste
3g agar powder
½ tbsp cornflour
1 lime, zest pared into strips, to serve
edible rose petals, to serve (optional)

Steps:

  • Heat the oven to 190C/170C fan/gas 5. For the base, oil a 20cm tart tin and line the base with baking parchment. Pulse the oats in a food processor until coarsely ground. Add the rest of the ingredients along with a pinch of salt and pulse to combine. Firmly press the mixture into the bottom and sides of the tin. Bake for 8-10 mins until golden brown. Leave to cool completely.
  • Meanwhile, make the berry layer. Put the blueberries, citrus zest and juice, maple syrup and 150ml water in a small saucepan and simmer for 15 mins over a medium heat until the berries are soft. Blitz to a purée using a hand blender or food processor, then pass through a sieve and return to the pan (you should have 300ml liquid). Dissolve the agar in 100ml warm water, add to the pan and simmer for 2 mins. Leave to cool for 10 mins, then spread over the pastry base. Chill for 1 hr until set.
  • For the filling, put the blueberries, syrup and lemon zest in a small pan and cook for 5 mins over a medium heat until soft. Blitz using a hand blender or food processor, then pass through a sieve. Return to the pan along with the milk, vanilla, agar (dissolved in 4 tbsp warm water), cornflour and a pinch of salt,and whisk to combine. Cook over a medium heat for 2 mins, then cool, stirring occasionally. Pour over the cooled tart. Chill for 5 hrs or overnight. Decorate with more berries, lime zest and rose petals, if you like. Will keep chilled for two days.

Nutrition Facts : Calories 258 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium

LIME TART WITH BLACKBERRIES AND BLUEBERRIES



Lime Tart with Blackberries and Blueberries image

Provided by Cindy Mushet

Categories     Mixer     Egg     Dessert     Bake     High Fiber     Wedding     Blackberry     Blueberry     Lime     Summer     Family Reunion     Shower     Engagement Party     Candy Thermometer     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 16

Lime curd:
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup fresh lime juice
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
Topping:
2 6-ounce containers fresh blackberries
1 6-ounce container fresh blueberries
1 tablespoon blackberry jam
Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1 1/4 cups all purpose flour
1 large pinch of salt

Steps:

  • For lime curd:
  • Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours. DO AHEAD: Lime curd can be made up to 2 days ahead. Keep chilled.
  • For crust:
  • Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
  • Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.
  • For topping:
  • Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries. DO AHEAD: Tart can be made up to 8 hours ahead. Chill uncovered.

BLUEBERRY TART WITH LIME CURD



Blueberry Tart with Lime Curd image

A mound of plump fresh berries are encrusted in flaky pate brisee. The sweetness of the blueberries coated with honey is balanced by tart lime-curd filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 5

1 recipe Pate Brisee for Fruit Tarts
2 recipes Lime Curd
4 cups fresh blueberries
2 tablespoons honey
Zest of 1 lime

Steps:

  • Heat oven to 400 degrees. Roll dough 1/8 inch thick, and line 4 1/2-by-14-inch rectangular tart pan placed on a baking sheet. Place in refrigerator to chill for at least 30 minutes.
  • Line tart shell with parchment and dry beans or weights; bake 20 minutes. Remove paper and beans; reduce oven to 350 degrees. Bake shell until golden, about 10 minutes. Remove from oven; cool on a rack.
  • Pour lime curd into tart shell. Place berries and honey in a medium bowl; toss to combine. Heap blueberries on curd, and garnish with lime zest. Serve.

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