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Vegan blueberry & lime tart with two slices cut out

Vegan blueberry & lime tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 6 hrs chilling and cooling
  • More effort
  • Serves 8

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

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving


For the base

  • 3½ tbsp vegetable oil, plus extra for the tin
  • 100g rolled oats
  • 100g ground almonds
  • 2½ tbsp maple syrup or honey

For the berry layer

  • 250g blueberries (fresh or frozen)
  • 1 lime and 1 lemon, zested and juiced
  • 2 tbsp maple syrup or honey
  • 3g agar powder

For the filling

  • 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)


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, May 2021


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