Frozen Blueberry Tart with Lavender Coconut Crust (Gluten-Free & Vegan)

April 2015

Floral, salty, crunchy, icy, juicy, fruity, creamy, minty and mapley… this tart is all of those elements in one bite! This spring inspired tart is easy to make, can be made the night before a gathering, and when garnished with a mound of fresh berries and mint, this tart is quite the show stopper!

Frozen Blueberry Tart with Lavender Coconut Crust (Gluten-Free & Vegan) // www.WithTheGrains.com

After you make this tart once, you’ll surely have new ideas and inspirations for different versions. I’m already dreaming of swapping the blackberries for pureed peaches in peach season and riffing off my corn popsicle recipe for a dessert with a surprising key ingredient and a pale yellow palette.

Frozen Blueberry Tart with Lavender Coconut Crust (Gluten-Free & Vegan) // www.WithTheGrains.com

Whether for a crowd, or for your own, sweet, spring and summer indulgences, I hope this tart finds its way to your freezers!

Single-Grain

Bon Appétit!
-Quelcy

Frozen Blueberry Tart with Lavender Coconut Crust
Gluten-Free with Vegan Option

About this Recipe: You’ll need a food processor or blender for the crust to thoroughly grind and blend the lavender. Use organic lavender buds for the crust (i.e.: food-grade/pesticide-free). Make the tart the night before to ensure it freezes, but if you’re in a pinch, a couple hours will suffice. Pull from the freezer a few minutes before serving (in summer months, serve directly from the freezer). The whipped cream I featured uses dairy, but I offer a vegan option below to make this recipe completely vegan.

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