White Chocolate Blueberry Tart

5 from 1 vote

White Chocolate and Blueberry Tart is for dessert on Sweet Caramel Sunday! Fresh white, delicious tart mix, topped with beautiful ripe blueberries, this is a decadent dessert!!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: Australian, International

Keyword: white chocolate tart

Servings:

Calories: 469kcal

Author: Adrianne

Ingredients

White Chocolate Blueberry Tart (Base)

1 ½ cups coconut flour
1 teaspoon vanilla essence
¼ cup desiccated coconut
1 teaspoon himalayan rock salt
2 tbs honey

White Chocolate Blueberry Tart (Filling)

400 ml coconut cream
250 grams white chocolate bits
½ tablespoon honey
1 teaspoon vanilla essence

Instructions

White Chocolate Blueberry Tart (Base)

Grease a 25cm x 2.5cm loose insert tart tin with butter
In a mixing bowl, combine coconut flour, coconut, vanilla essence, salt and honey.
Pour in coconut oil and stir through dry ingredients to fully mix together.
You will notice that the mixture becomes thicker and starts to stick together in parts.
Keep going until all of the base ingredients have a smooth consistency.
Take bowl and pour dry ingredients into greased tart tin.
Use a small shot glass or narrow glass to move the ingredients around covering the base and then working the mix up the sides of the tin.
Once the sides are filled in and the base is uniform in its consistency, put the tin in a pre heated oven at 150 degrees for 10 minutes.
Once cooked, take out and set aside to cool (at least 15 minutes)

White Chocolate Blueberry Tart (Filling)

Pour coconut cream into small saucepan and add vanilla essence
Bring to the boil and then add the honey
Pour the chocolate bits into the saucepan and stir continuously whilst turning the heat off.
Keep mixing the ingredients until the chocolate has melted

White Chocolate Blueberry Tart Method

Put the cooled tart base and tin onto a flat square cake board, move it close to the edge of your bench.
Pour the contents of the saucepan into the prepared tart base.
Slide the board off the bench and put in the fridge for 30 minutes initially.
After 30 minutes, take the tart out of the fridge and top with granulated nuts.
Return the tart to the fridge for another hour.
After 1 ½ hours, take the tart out of the fridge and top with fresh blueberries
Return the tart to the fridge and leave to set for another hour.

Notes

Tart in: 25cm x 2.5ccm Fridge time: 2-3 hours
I would recommend serving thin slices of the tart initially as the filling is rich and thick.
Serve with French vanilla ice-cream and frozen blueberries.
The tart will melt if left out of the fridge for too long, so be sure to pop it back in the fridge once all of the plates have been filled.
Since I made my chocolate tart, I have realised there are actually quite a few options for modifying the recipe slightly to accommodate vegan friends.
Coconut sugar or agave syrup would be the best substitute for the honey and a vegan version of the white chocolate can be found in the healthy aisle of the supermarket or in your nearest health food store.

Nutrition