With a crumbly crust, creamy coconut-lemon curd, and swirls of blueberry compote, this Coconut Blueberry Lemon Tart is fit for Spring baking.
Oh hi. I haven’t blogged here since November (ah!). I could make an excuse saying life got in the way but really, I just lost motivation. But I’m back, at least for now, with this Coconut Lemon Blueberry Tart that is both gluten-free and dairy-free — though if that’s not your thing, you can definitely make this gluten-full and dairy-full.
Blueberry lemon is my absolute favorite flavor combination. It was the flavor of my birthday cake last year, it’s the smoothie-combo I make most mornings, and it was the flavor of the cupcakes from Sugar Mama’s Bakeshop that <3M used to propose to me.
And besides being my favorite, it’s also a winning Spring flavor.
So, why gluten-free & dairy-free? It’s complicated but I’ve been greatly reducing my gluten and dairy in-take (probably why my baking & blogging took a hit…) but I have had some fun exploring and learning how to bake both GF-DF.
However, you would NEVER know this Coconut Lemon Blueberry Tart was either gluten-free or dairy-free. It’s sweet with a hint of tartness from the lemon and the crust is just plain crumbly buttery delicious.
In my explorations to make this dairy-free, I happened across coconut sweetened condensed milk which was the perfect flavor to marry with blueberry lemon. The coconut in the tart is subtle, just a hint of tropical, an accenting flavor that brings sweetness to the dessert.
If you do choose to make this tart with gluten and dairy, you can swap the ingredients 1-1 for all-purpose flour and regular sweetened condensed milk (though you would lose the coconut flavor resulting in a blueberry lemon tart – which I’m sure you’ll love just the same!).
Looking for other Spring-desserts? Check out my peach bourbon upside down cake, raspberry rhubarb galettes, or tropical hummingbird cake!
- Blueberry Compose
- 1 teaspoon tapioca flour
- 2 teaspoons lemon juice
- 2 teaspoons lemon zest
- 1 cup frozen blueberries
- 1 tablespoon granulated sugar
- Tart Crust
- ½ cup vegan butter, like Miyoko’s cultured vegan butter
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1⅓ cup gluten-free flour, like Cup4Cup
- For the Filling
- 2, 7-ounce cans coconut sweetened condensed milk
- 6 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 large egg yolks
- To make the compote: Stir together the sugar and the frozen blueberries in a medium-sized sauce pan and heat the mixture over medium-high heat. Stir regularly, mashing the blueberries to release juices, about 3-5 minutes. Stir together the lemon juice and tapioca flour until the flour is fully dissolved. Pour the mixture over the mashed blueberries and continue to cook over medium heat another 3-5 minutes until the mixture thickens slightly. Remove from heat and stir in the lemon zest. Allow the sauce to cool completely or place in the fridge to cool before incorporating into the rest of the recipe
- To make the tart crust: Pre-heat the oven to 350*F. Mix the melted butter, sugar, vanilla extract and salt in a medium bowl. Fold in the flour and stir to combine. It may be a little sticky, and that’s okay. Using your hands, place the crust mixture into a 9-inch tart pan and spread it evenly into the bottom and up the sides. You want the edges of the crust to be about a ¼ inch thick overall. Using a fork, prick the crust bottom which will help release steam while baking. Bake the crust for 15-18 minutes until lightly browned and set. Remove from oven and set aside while you prepare the filing.
- To make the filling: Whisk together the coconut sweetened condensed milk, lemon juice, zest, and egg yolks. Pour the filling into the tart crust filling just below the top edge of the crust. You may have excess filling, and that’s okay! Carefully dollop spoonfuls of the blueberry compote on top of the filling (using about half of the compote). If desired, use a toothpick or skewer to swirl the compote throughout the filling.
- Bake the tart for 20-25 minutes until the center is set and no longer moves. You may need to check the tart around 15-minutes to ensure the edges aren’t burning. If they look a bit dark, place some foil or a pie crust cover around the edges for the remaining time until the tart is baked through and set.
- Remove the tart from the oven and allow it to cool completely before cutting. Serve with the remaining compote on top. Tart should be stored in the fridge for up to 5 days.
