What if my oatmeal walnut crust mixture isn't sticking together?

After adding the coconut oil, if the mixture isn't coherent, simply add a teaspoon or two of vegan milk on the pulse setting until it binds sufficiently.

How do I ensure these tartlets are completely gluten-free?

For a completely gluten-free dish, ensure your rolled oats are certified gluten-free and use a gluten-free all-purpose flour blend for both the crust and the filling.

How do I thicken the blueberry filling for these tartlets?

The blueberry filling is thickened by whisking a slurry of tapioca flour and all-purpose flour dissolved in water into the cooked berries until it reaches a desired consistency.

Can I use frozen blueberries for the filling?

Yes, you can use frozen blueberries. If using them, add a splash of water to the saucepan to help them get started before adding the sugar and thickening slurry.

How should I store leftover blueberry tartlets?

Once assembled, the tartlets should be refrigerated for at least 2 hours before serving and kept chilled in an airtight container for optimal freshness.

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Blueberry Tartlets With Oatmeal Walnut Crust
[Vegan, Gluten-Free]

TP By: Travis Piper

Author Bio

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography.... Read More

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Close-up of a single blueberry tartlet with an oatmeal walnut crust, topped with glistening purple-blue blueberry filling, served on a white plate.

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Blueberry Tartlets With Oatmeal Walnut Crust [Vegan, Gluten-Free]

319

Dairy Free

These wonderfully tart tartlets have a delectable blueberry filling and a perfectly crispy oatmeal walnut crust. They are the perfect holiday dessert if indulgent chocolate treats aren't your thing.

Ingredients You Need for Blueberry Tartlets With Oatmeal Walnut Crust [Vegan, Gluten-Free]

For the Crust:

4 sheets vegan graham crackers
1/2 cup whole rolled oats (gluten-free if necessary)
1/2 cup raw walnuts
1/4 cup all-purpose flour
3 teaspoons brown sugar
Dash of sea salt
1 teaspoon vanilla extract
1/3 cup coconut oil

For the Filling:

2 cups blueberries
1/3 cup raw sugar
1/2 teaspoon lemon extract
2 tablespoons tapioca flour (whisked into equal parts water)
1 tablespoon all-purpose flour (also whisked into water)

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How to Prepare Blueberry Tartlets With Oatmeal Walnut Crust [Vegan, Gluten-Free]

Pre-heat to 350°F.
Add all the dry ingredients to your food processor and run until finely chopped. Then add the vanilla and oil on the pulse setting, drizzling them in until the mix sticks together. If you go through the 1/3 cup of oil and it's not terribly coherent, simply add a teaspoon or two of vegan milk, also on pulse, until it is. Then press it into your pre-sprayed tartlet pans: approximately 3 tablespoons each. Press it in as tightly as possible. Bake for about 10 minutes until the edges are just getting brown.
Get the berries going in a medium saucepan. If they're frozen, add a splash of water to get them started. Then add the sugar.
To prep the starch and flour, simply whisk those into a couple tablespoons of water until dissolved. Then, once the berries have cooked down a bit, add this slurry to the pan, whisking constantly until it's thickened. Maybe 5-7 minutes. Allow it to cool for a few minutes, then ladle it off into the crusts. Refrigerate at least 2 hours before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.