NO-BAKE LOW-SUGAR 🫐🍫 blueberry and chocolate tart | NO GELATIN | NO FREEZING

NO-BAKE LOW-SUGAR 🫐🍫 blueberry and chocolate tart | NO GELATIN | NO FREEZING

One of the things that I like the most about summer is rewarding myself with refreshing, colourful, and beautifully decorated treats. When the heat makes it impossible to turn on the oven, but it doesn’t stop your craving for desserts, there’s nothing better than the flavourful and satisfying bite 
of an easy and healthy no-bake tart. Let’s start with the crust. In a food processor, add 50 grams of almond flour, 60 g of pecan nuts, 60 g of almonds, 1 full serving tbsp of maple syrup, 10 or 20 grams of cocoa powder and 8 pitted Medjool dates. Process until all the ingredients are well combined and crumbly, and begin to stick together. It took me about 30 seconds. Prepare a tart pan by lining its removable bottom (22 cm diameter) with parchment paper. Add the dough to the pan and press it to the bottom and sides. A tablespoon dipped in water will help you to shape the dough faster and more evenly. When you’re done, refrigerate for at least 30 minutes. In the meantime, prepare the filling. In a cup, add 125 g of fresh blueberries, 30 g of brown sugar and 1 serving tbsp of lemon juice. Blend the ingredients. Pour the mixture into a pan and bring to a boil, then add 5 g of agar-agar powder previously dissolved in some water. Boil the mixture for 2 minutes and set it aside. In a bowl, add 400 g of your favourite full-fat cream cheese or Greek yogurt at room temperature. You can also use the same quantity of plant-based ingredients. Add 20 g of of sugar or sweetener whisk to soften and combine. Add the blueberry concentrate to the cream cheese filling and whisk until well combined. Pour the blueberry filling into the cold tart crust and spread it to even it out. Let the filling cool at room temperature 
for 30 minutes. The steam produced by the residual heat needs to escape in order to prevent condensation inside the container. Do not worry about the filling, in fact, agar-agar can also jellify at room temperature. Refrigerate for at least 4 hours or until the filling is set. Top with fresh blueberries, shaved dark chocolate, and mint leaves just before serving. You will be cuddled by the comforting sweetness of dates, maple syrup and brown sugar which enrich and intensify the creamy and velvety texture of the blueberry filling with their hints of caramel and vanilla. The cool touch of mint gives a refreshing boost to dark chocolate curls and fresh blueberries. Each bite is a victorious combination of bright flavours that you won’t forget easily. Fragrant yet soft, warm yet refreshing, this tart is so addictive that you won’t resist taking another slice. If you want to make this recipe, please read the description box first, you will find important 
information about the ingredients. If you enjoyed this video don’t forget to like and subscribe to my channel. Thanks for watching and I’ll see you next time!

This blueberry and chocolate tart is my absolute favorite summer dessert—and the most requested treat by my guests. The tartness of the berries perfectly balances the depth of the chocolate, creating a vibrant, authentic flavor that tastes like summer in every bite. Made only with real ingredients—no artificial flavors—this tart is as honest as it is delicious. It’s elegant, refreshing, and indulgent all at once, making it an irresistible centerpiece for any warm-weather gathering.

INGREDIENTS for 22 cm (8-9 inches) tart pan

Crust:
50 g almond flour
60 g pecan nuts
60 g almonds
8 pitted Medjool dates
10-20 g cocoa powder (up to taste)
1 serving spoon of maple syrup

Blueberry concentrate for the filling:
125 g blueberries
30 g brown sugar or sweetener
1 serving spoon of lemon juice
5 g agar-agar powder*

Filling:
400 g (plant-based) cream cheese (room temperature)
20 g sugar or sweetener (I used erythritol)

Topping:
fresh blueberries, dark chocolate, mint.

Please use scale. Grams to cups conversion is not accurate.
Store in refrigerator in an air-tight container and eat within 2 days to enjoy the best flavour.

#nobake #nobakedessert #tart #blueberry #chocolate #chocolatelover #vegetarian

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NOTES:

DATES. Ensure your dates are relatively soft before blending. Medjool dates are usually very soft and they don’t need soaking before blending. If your dates are tough, soak them in water for around half an hour, then drain and add to the rest of the ingredients.

AGAR-AGAR. Agar-agar powder usually needs to be dissolved and boiled for 2 minutes to activate setting properties. Generally, agar-agar doesn’t need freezing to jellify. There is a ratio of agar-agar to liquid to follow. The ratio on my packet was 2 g powder to 500 ml liquid; 2,5 g are not enough, you need at least 5 g. With 5 g of agar-agar, the filling was set but still creamy. I think you could even try with 6 g if you want a firmer filling. Consider also that acidic liquids need a little bit of extra agar-agar powder. Blueberries are moderately acidic. Please read the directions for use of your agar-agar packet because dosage and use might be different.

SUGAR/SWEETENER + VARIATIONS.
CRUST: If you don’t want to add cocoa powder, there’s probably no need to add maple syrup; consider that dates are really sweet and the crust doesn’t need extra sugar.
FILLING: I tend to reduce sugar in my recipes. I tried to use 20 g of brown sugar instead of 30 g and the tart was still tasty. If you use Greek yogurt for the filling you may need to add more sugar/ sweetener. Blueberries are less sweet compared to other fruits and Greek yogurt is more bitter than cream cheese. Long story short, adjust sugar accordingly/to taste but don’t exceed because the crust is already sweet.

(GREEK) YOGURT. You can replace plant-based cream cheese with full-fat Greek yogurt or plant-based yogurt but bear in mind that yogurt contains way more fluid than cream cheese. You should strain the yogurt for 8-12 hours, pouring it through several layers of cheesecloth or through a clean kitchen towel, and allow it to drain over a bowl. Cover with plastic wrap and place in refrigerator until liquid has dripped out. Straining yogurt will reduce the volume of the yogurt because you’re removing liquid. This recipe calls for 400 g of cream cheese. In order to get that weight and texture, you should strain at least 800 g of yogurt. Maybe more.

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WHAT PEOPLE SAID ABOUT THIS TART
Many were amazed, and described the tart as “fantastic”, “surprising”, “robust” and dominated by “contrast-matching flavours”.
Others said that eating the tart was an overall pleasant experience (= the tart was good) but the crust was too “strong” for their taste and they were expecting more blueberry flavour.
Expectation is different from surprise. If you don’t like the chocolate-blueberry combination you can leave cocoa powder and shaved dark chocolate out.

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HYGIENE
When I cook for myself or for a video, I never use gloves because it’s a waste and it’s not sustainable. I obviously wash my hands before handling raw ingredients.
For obvious hygiene reasons, use gloves when you prepare food for other people and you use ingredients that don’t require any cooking.

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CHAPTERS
0:00 – 0:24 – Music intro
0:24 – 0:46 – Spoken intro
0:47 – 7:17 – Recipe
7:18 – 8:23 – Outro