No-Bake Blueberry Tart
- Yield 12
- Prep 20 minutes
- Cook 10 minutes
- Total 30 minutes
No-Bake Blueberry Tart is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 1/2 cups (225 g) ground gingersnaps
- 2 tablespoons dark brown sugar
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 3 tablespoons fresh lemon juice + 2 teaspoons lemon zest
- 2 tablespoons cornstarch
- 1/3 cup cold water
- 24 ounces (~5 cups) fresh blueberries
- 1 teaspoon vanilla extract
Method
Make the crust. Mix the ground gingersnaps, brown sugar and salt in a large mixing bowl and whisk to combine. Tip in the melted butter and whisk until evenly combined. Press the mixture evenly into a 9-inch tart pan with a removable bottom. Freeze for at least 10 minutes while you prepare the filling.
Make the filling. Beat together the sugar, lemon juice, lemon zest, cornstarch and water in a medium saucepan. Tip in half of the blueberries and toss to combine. Leave over medium-a hot burner, stirring constantly, until the liquid simmers and thickens. Lift pan from the heat. Tip in the remaining blueberries and vanilla extract and gently toss for 1 minute until evenly combined. (If the liquid seems too thick to coat all of the blueberries, you can add an extra 2 tablespoons of water.)
Chill. Tip the filling immediately into the prepared crust and spread it the cook evenly. Refrigerate the tart for 1-2 hours or until the filling is set.
Plate Slice, serve and enjoy!
