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No Bake Wild blueberry tarts

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This is where freeze dried powders really come into their own! Blending in fresh fruit to a no bake filling causes all kinds of difficulties in terms of trying to get it to set! The blueberry powder works so well, infusing the filling with blueberry flavour as well as bestowing its vibrant purple colour without disrupting the creamy consistency. -Michelle, the recipe creator 

Preparation Time – 20 minutes
Servings – 6

Ingredients

For the Tart Shells

For the Filling

 

Direction

  1. Grease 6 small loose bottom tart tins with spray oil. I like to line the base of them with a round of parchment paper.
  2. Blitz oats to a flour consistency in your food processor.
  3. Mix together oats, cacao powder, dates in your food processor. Once the dates have been fully broken down into the oats add in the melted cacao butter. The mixture should hold together between your fingertips, but it shouldn’t be sticky.
  4. Divide mixture between your 6 prepared tart tins. Pack down and spread across the bottom and up the sides using your finger tips.
  5. Mix together starch and water in a small bowl.
  6. Add the coconut cream, maple syrup and milk to a pot; once hot reduce to a simmer and stir in cornstarch mixture. Stir in blueberry powder and continue to whisk as the mixture thickens. 
  7. Melt cacao powder in a separate pot or in the microwave. Pour into the blueberry mixture and slowly whisk together.
  8. Divide filling between the 6 tart shells and place into the fridge to set for at least 4 hours or overnight.
  9. Remove for the tins to serve and garnish with recommended bits and pieces or whatever you fancy! You could also serve them with a scoop of vanilla or chocolate ice cream in the centre!
  10. Store tarts in the fridge in a sealed container for up to a week. They would likely freeze quite well.

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