Can’t believe I haven’t posted a dessert yet, but these Wild Blueberry Caramel Tarts set the bar very high. And just in time for Easter and Passover! They start with a simple pie crust made with almond flour, followed by a layer of amazing date-caramel mixed with sliced almonds, and topped with a slightly sweet wild-blueberry compote. YUM.
The best part about these tarts is that they can be made up to a few days ahead. So if you’ve been known to start working on something to bring to a party about an hour before you need to leave, when your hair’s still wet (just me…??), then this is the perfect recipe for you. I have mine chilling in the fridge, all ready to go for Easter brunch, and now my only challenge is making sure they last until then.
Almond Flour
I’m not anti-gluten but I do like experimenting with different flours, and almond flour is definitely worth checking out. It’s great in recipes like this, when you’re not looking for the dough to rise (i.e., this isn’t super-precise baking — just the way I like it). Since it’s made with just blanched almonds, almond flour is a great source of protein and fiber, and it’s also low carb.
Date Caramel
If you haven’t made ‘caramel’ with dates before, get ready to lick the bowl. I can’t get enough dates in general (love snacking on Medjools especially), but blending them with almond butter, plus a little flaky pink Himalayan salt, puts my love over the top.
Blueberry Compote
I feel like I’m being fake-fancy saying ‘compote’ but blueberry sauce doesn’t sound right either. Whatever you want to call it, you make it by cooking down blueberries and adding a bit of maple syrup — so simple, so delicious. I love it with my favorite Wyman’s frozen wild blueberries (which I also use in my Wild Blueberry Vanilla Overnight Oats). The compote will thicken up as it chills so I’d definitely recommend making it ahead if you can, which will make things easier anyway.
And to that point, I won’t pretend that this recipe is quick but I do promise that it’s EASY. I’m not a huge fan of risky recipes (nothing worse than a recipe not working out when you were planning to serve/bring it somewhere 🙁 ). So even though there are lots of steps going on here, it’s 100% beginner friendly.
Questions or comments? Let me know below! And Happy Easter / Passover / whatever weekend 🙂
Wild Blueberry Caramel Tarts
Ingredients
Wild Blueberry Compote*
- 1 15-oz package of frozen wild blueberries (I use Wyman’s), about 3 cups
- 1/3 cup pure maple syrup
- 1 tbsp fresh lemon juice, about ½ small lemon
- 1/4 tsp ground cinnamon
- 1 tbsp chia seeds
Tart Crusts
- 1 ½ cups almond flour/meal (I like Trader Joe’s and Bob’s Red Mill)
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/4 tsp baking soda
- 3 tbsp maple syrup
- 2 ½ tbsp melted coconut oil (virgin, unrefined)
- 2 tsp pure vanilla extract
Caramel
- 2 cups pitted dates (8-9 ounces)
- 1 tbsp coconut oil
- ⅓ cup almond butter** (smooth will be easiest)
- 1/4 tsp sea salt, if using unsalted almond butter
- 2 tsp vanilla extract
Additional Ingredients
- 1 ½ cups raw sliced almonds
- sprinkle of pink Himalayan salt or flaky sea salt (such as Maldon) optional
- whipped cream (made with real dairy or coconut) optional
Instructions
Wild Blueberry Compote (I recommend doing this ahead)
- In a medium saucepan over medium heat, combine frozen blueberries, maple syrup, lemon juice and cinnamon. Bring to a boil and cook for about 15 minutes, stirring occasionally. Reduce heat to medium-low, stir in the chia seeds, and simmer (gentle boil), stirring frequently, for another 20-25 minutes or until most of the liquid has reduced/been absorbed by the chia. Remove from heat and set aside - you can always add more chia if needed. If you're making it ahead: once cool, store it in an airtight container in the fridge for up to two weeks.
Tart Crusts
- Preheat oven to 325 degrees. In a medium bowl, mix together all crust ingredients and press into a ball. Chill in the fridge for about 10 minutes. Meanwhile, fill a 12-cup muffin tin with baking cups. Divide the dough evenly among the tins (about 1 tablespoon each). Use your fingers to press the dough into an even layer, but it doesn’t need to be perfect. Place muffin tin in freezer for 10 minutes, then bake for 15 minutes. Let the crusts cool completely (at least 15 minutes).
- Meanwhile: Soak the dates in hot water for about 10 minutes (I microwave a medium glass bowl full of water for a minute and then add the dates).
- Spread the almond slices on a large baking sheet and have them ready to go into the oven after you take the crusts out. Toast the almonds for 10-15 minutes, or until beginning to turn golden brown, stirring them a few times.
Caramel (can also be done ahead)
- Drain the dates and add all ingredients to a high-powered blender or food processor; blend on low speed until smooth, scraping down the edges with a spatula. You may need to add more oil depending on the consistency of your almond butter - the caramel should be thick but smooth. If making ahead, store in the fridge and then microwave for 15-30 seconds when ready to use to remelt the coconut oil.
Assembly
- Stir the almonds into the caramel and then divide it among the tarts (about 2 tablespoons each), pushing the mixture down into each one. Sprinkle with flaky salt if using, and place the tin in the freezer for about 10 minutes if you're planning to serve them right away; if not, place them in the fridge for up to a few days.
- When you're ready to serve, spoon about 1 tablespoon of the blueberry compote over each one (you will have extra - see note below), and then top with whipped cream if using.
MaryAnne
I made these in mini muffin size, and they were perfect for a gathering. I used vanilla paste, instead of extract, because that’s what I had, and it seemed fine. Truth be told, I forgot to soak the dates, and just added a little boiling water to the “caramel” mixture as I was processing it, until it was the consistency of hummus, and it was delicious. I crunched up the almonds in to smaller pieces, because I thought they would look better on the small size of the tarts. The “fresh” taste of the
wild blueberries really made a difference, so I would try and use them. i warned everyone that this was a “healthy” treat, vegan, and gluten free, but it didn’t matter, because the plate was soon empty, and people were asking for the recipe.
Siobhan
Such a good idea to do minis! I’ll have to try that next time. And agree that they don’t taste ‘healthy’ at all! Always my goal 🙂
Lisa
I just had one from the batch your mom made and it was delicious! I asked her for the recipe and will definitely be making them in the future, they are perfect to bring for a party or gathering. I doubt there will be any left after everyone else eats but if there is, I’m going in for a second one 🙂
Siobhan
So glad to hear!!