With a luscious vanilla filling, saucy jewel-toned topping, and wholesome, perfectly crisp crusts, these mini blueberry tarts are a picture-perfect springtime dessert. You don’t need special pans to turn out fancy little tartlets—a muffin mold does the trick. The crust calls for whole wheat flour, but you can use any whole grain flour you like.

Ingredients

  • ¼ cup + 2 tablespoons pure maple syrup
  • 1 tablespoon lemon juice
  • ½ teaspoon arrowroot powder
  • 1 pinch dried lavender flowers
  • 1 cup fresh or frozen blueberries
  • 1 cup rolled oats
  • ½ cup whole wheat flour + more as needed
  • ½ cup + 2 tablespoons raw cashews
  • Dash sea salt
  • 1½ teaspoons pure vanilla extract
  • 2 pears, peeled and cored

Instructions

  • In a skillet combine 1 Tbsp. of the maple syrup, the lemon juice, arrowroot, and lavender. Bring to a gentle boil. Add blueberries. Simmer 3 to 4 minutes or until mixture thickens, stirring occasionally. Let cool.
  • Preheat oven to 350°F. Line the bottoms of 12 silicone muffin molds with parchment. For crust, in a food processor place oats, ½ cup flour, the 2 Tbsp. cashews, and the salt. Cover and process to a fine meal. Add ¼ cup of the maple syrup and 1 tsp. of the vanilla. Cover and pulse until dough starts to cling together.
  • Spoon 1 Tbsp. of the crust mixture into each muffin mold, pressing into the bottom and up sides of molds to make a ¼-inch-thick crust. If mixture is too sticky to work with, moisten your fingers with water while working. Bake 20 to 30 minutes or until slightly brown around edges. Cool in molds about 15 minutes. Remove crusts from molds, leaving parchment attached to bottoms.
  • For filling, in a bowl soak the remaining ½ cup cashews in ½ cup hot water 20 minutes. Drain and transfer cashews to a blender. Add pears, the remaining 1 Tbsp. maple syrup, and the remaining ½ tsp. vanilla. Cover and blend until smooth, scraping down sides of blender as needed. Spread a spoonful of filling into the base of each tart crust. Place the tarts on a tray; cover and chill 4 to 6 hours.
  • Just before serving, top each tartlet with a spoonful of the Blueberry-Lavender Topping.

Comments (24)

(5 from 10 votes)

Recipe Rating

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Audrey

Any suggestions what flour to use to make these gluten free?

Lisa, Forks Over Knives Support

Hi Audrey. While we haven't tested this, I think you'd have good results using a gluten-free flour mix (this is always the simplest go-to when subbing wheat flour in baking). Sorghum flour would probably work well here. You could also try using more oat flour. If you decide to try it, let us know how it goes! https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/

Monika

very tasty. I had the same problem with these being really hard, but I think that I made the crusts too thick. you’re supposed to make them into very thin shells that line the entire muffin cup. If you’re not getting 12 shells, and/or not putting them all the way up the sides, then you’ll get really hard teeth-breakers.

Jane

I have made this several times for different parties. People have really enjoyed them! I think they are super good.

Carol

Can you substitute almonds for the cashews? Allergies to cashews and peanuts.

Courtney Davison

Hi Carol, You can use almonds to replace cashews in the crust, but for the custardy filling, almonds will not work as well as cashews. Cashews are uniquely soft and neutral in flavor. So we wouldn't recommend making that substitution, unfortunately. Thank you, Courtney Editor, Forks Over Knives

Reba

These are amazing! I've tried with both blueberry topping and strawberry (my fave) The only heads up I'd give is that I baked the crusts for 22 min the first time and 16 min the second time and both times they were hard as rocks! Like break your teeth hard. Going to shoot for 10-12 min next time and keep my fingers crossed. So I'm not sure where the 20-30 min recommended time comes from, but proceed with caution. Also, it only made 9 for me both times, not 12.

VB

I always add some fat to these vegan crusts so that they bake more moistly. I use nut butter and only baked 12 minutes.

Chelsea

These are wonderful! My favorite Forks Over Knives recipe thus far. Not the biggest pear fan, but the maple syrup, vanilla, and cashews balance the fruit out so well - and created the most delicate, whipped filling. Every component to these is divine.

Linda L Pomeroy-Hull

what pears? These are blueberry

Leslie

In a comment to Linda’s comment about “what pears” under Chelsea’s initial comment it helps to read the recipe. The pears are added to the cream filling and the blueberries are the topping for the tartlets.

Nina

Can the tartlets be frozen? How long will they last refrigerated?

Lisa

I made these and they were amazing. I only filled 9 muffin holders, but could have stretched it. I used canned pears and omitted the maple syrup in the filling.

Chana

Where do you get lavender leaves? What can you substitute if you can’t get the leaves?

Sherry H

The recipe asks for lavender 'flowers', not leaves. I don't know, but I think you could substitute any other edible flower for the lavender, i.e. pansy, calendula or even rose petals. If all fails, I think you could just leave them out.

Dee

If you have a tree nut allergy, is there a substitute for cashews?

Karen

You can replace cashews with sunflower seeds.

Karen

Cashews are a fruit. Hope you can check with your Dr and see if they are ok for u

Bob

Very Good

Adina L Maynard

What can I substitute for pears? They gross me out :/

Sue

I haven't tried it, but I would think apples would work instead of the pears.

andy grose

My wife and I made these the other day and ended up eating them for breakfast. In fact, from now on we are going to have these every sunday morning. But yes, they can also be for dessert!

KLZ

Pears are very sweet and I imagine would give it the smooth consistency that's desired. Apples as someone has suggested might work or perfectly ripe bananas or sweet soft but not mushy mangos, I'm thinking that there must be a tropical fruit that I don't know that might work. What do others think of the fruit soursop? I don't honestly know enough about it's qualities except that it makes a nice drink or ice cream and it's white in color to my knowledge.

Jill

Sour sop would add a tartness that could be good with blueberries. I live in Belize I just bought frozen blueberries ( in the states I would be out picking them and butting them up). No blueberries or pairs but we have sour sop this time of year I think I’ll try it and let you know.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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