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Blueberry Swirl Tart

Course Dessert


For the base

  • 1cuprolled oats
  • 1/2 cupground almonds
  • 1/4 cupdatesfinely chopped
  • 1/2 cupcoconut
  • 2tablespoonshoney
  • 4tablespoonsmelted coconut oil
  • 1tspvanilla essence

For the filling

  • 1400gcan of coconut cream(reseve 1/4 cup)
  • 3tspgelatine
  • 1/4cupsugar
  • juice and rind from 1/2 a medium size lemon
  • 3/4cupthick Greek yoghurt
  • 1dessertspoonhoney
  • 1 cupSujon frozen blueberries+ extra to serve


For the base:

  1. Add all base ingredients into a food processor or blender.  Blend until well combined.  Press into a greased flan tin with a removable base.  I used an oblong one, but you can also use a round dish.  Place in the fridge while you prepare the filling.

For the filling

  1. Pour the coconut cream into a medium sized pot and heat on a medium temperature. When the coconut cream begins to lightly bubble, sprinkle over the gelatine and whisk to combine.

  2. Add the sugar, lemon juice and rind.  Mix well and remove from heat.  Pour into a bowl and place in the fridge until it begins to cool. 

  3. While the mixture is cooling,  in a clean pot add the blueberries, remaining ¼ cup coconut cream and honey.  Place on an element over a medium heat, stirring regularly until the berries are defrosted and the mixture is warm.  Blend until smooth. Take care to make sure it's only warm and not hot for safety reasons.

  4. Take the yoghurt mix from the fridge. Add half the yoghurt mix to the blueberry mixture and stir until combined.

  5. Remove the base from the fridge. Alternate placing large spoons of the yoghurt mixture and blueberry mixture and swirl to combine the colours.

  6. Place in the fridge until set then cut into pieces and serve with extra berries and yoghurt.