Made entirely with gentle, plant-based ingredients, this vegan blueberry tart is a little indulgence for one—or a quiet treat for two to share.
A creamy soy custard fills a no-bake oatmeal tart crust, and the sweet-tart blueberries crown the top, creating a soft, harmonious melody in every bite.
Perfect for a slow, unhurried moment of the day.
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🫐 Journal from the Summer Kitchen
The blueberry bushes in the garden, nearing the season’s end,
last fruits shared with the birds, each berry picked with care.
Tips of blossoms, colors along the stems, the soft give beneath my fingers—
whether sweet remains a secret until the very first bite.
The tart rises, piled high with these summer jewels,
a small reward after enduring the summer heat.
A book rests open, notes waiting on the page, music weaving through the air;
this moment drifts slowly, unfolding just for me.
Leftover berries become another tart,
shared softly, a quiet joy with someone dear.
Grateful for each of the last berries of the season,
sharing happiness as one does with birds—and with people.
🧺 About this Recipe
- A tart that celebrates the natural sweet-tartness of blueberries.
- Custard made with kudzu starch, yielding a rich, thick, comforting cream.
- Light on sugar and fat, gentle on the body.
- Vegan, vegetarian, and gluten-free-friendly dessert.
🌿 Ingredients
Just enough for one generous serving, or two small portions to share.
For one tart (Noda enamel square S, 10.6×10×5.4 cm):
- Blueberries: preferably fresh.
- No-bake cocoa oatmeal crust: A simple vegan crust made with ripe bananas and coconut oil; sets in the fridge without baking.
- Vegan soy custard: Mildly sweet, thick, and rich thanks to kudzu starch; pairs beautifully with blueberries.
🥣 How to Make
The crust can get soft quickly — it’s best to assemble just before eating.
- Prepare the tart base:
Remove the chilled tart from the mold and place it on a serving dish.
- Smooth the custard:
Stir the vegan custard well to make it silky and smooth.
- Fill the tart:
Spoon the custard generously into the tart shell.
- Top with blueberries:
Pile on the washed and drained blueberries generously.
Brew a strong cup of tea and enjoy a quiet moment.
🧊 Storage
▶︎ Same day
Because the no-bake crust is prone to moisture, it’s best eaten immediately after filling. The crust will become denser if stored overnight.
▶︎ Next day or later
Store in a container with a lid; for easier removal, line with a large sheet of parchment paper.
📖 Kitchen Notes | Quiet Moments & Subtle Changes
🍋Add a touch of summer: Grated lemon zest and juice in the custard brighten the tart.
🍌Flexible toppings: Swap blueberries for seasonal berries or sliced banana.
🍃For solo time: Perfect for afternoons listening to rain or music, letting the moment linger.
📚 FAQ
Thaw and gently drain with paper towels to avoid a watery custard.
Seasonal fruits like raspberries, blackberries, or thinly sliced peaches also work beautifully.
Cornstarch can replace kudzu, but texture and subtle flavor will be lighter.
Prepare crust and custard separately; assemble before serving.
Adjust to taste. Slightly less sweet enhances pairing with tea or coffee.
👒 Enjoying the Bananas
If you have leftover bananas from the tart crust…
☀️ When dessert calls
Gentle sweetness, comforting to the heart, reflecting the season’s breeze.
✏️ Recipe Card｜Printable
Vegan Blueberry Tart｜Kudzu Soy Custard & No-Bake Oatmeal Crust
Equipment
- Spoon
- rubber spatula
- Refrigerator
Ingredients
- 1 no-bake cocoa oatmeal tart crust (10cm square pan)
- ~150 g vegan soy custard
- Fresh blueberries (as needed)
Instructions
- Prepare the tart shell: Carefully remove the chilled no-bake oatmeal tart crust from the pan and transfer it to a plate.1 no-bake cocoa oatmeal tart crust
- Smooth the custard: Gently stir the chilled vegan soy custard with a spoon until smooth.~150 g vegan soy custard
- Fill the tart: Spread the custard evenly over the tart shell.
- Decorate: Top generously with washed and drained fresh blueberries.Fresh blueberries
- Finish & serve: Pour your favorite beverage and enjoy together with a quiet moment.
Notes
- Best eaten the same day after filling.
- If storing for the next day, keep custard and tart shell separate and assemble just before serving.
- Seasonal fruits or other berries can be used as substitutes.
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