Dessert is always my favourite part of a meal and I love to make them too. Even though the weather is getting cooler, you can still make the most of berries by buying frozen. I created this yummy tart using Sujon blueberries. The Blueberry swirl tart is kind of a cross between a cheesecake (but with no cream cheese!) and a posett. It looks impressive but is really simple to make.
The filling is predominately thick greek yoghurt and coconut cream, together with blueberries. It’s light, creamy and delicious. It could be made dairy free by substituting the greek yoghurt for coconut yoghurt – I haven’t tried it but let me know if you do!
The base is made of a wholesome mix of oats, nuts and coconut and is blended together with dates, honey and coconut oil which works well with the flavours of the filling.
The beautiful deep blue colour of the tart is courteous of Sujon blueberries. These yummy blueberries are grown in British Columbia in Canada and are delicious, large and juicy. The Sujon blueberry packaging has also had an upgrade. They now come in a stand up pouch with a convenient reclosable zip and the best part is that it’s recyclable. Sujon blueberries can be found at New World supermarkets.
Serve this dessert with some extra Greek yoghurt and blueberries.
For the base
- 1 cup rolled oats
- 1/2 cup ground almonds
- 1/4 cup dates finely chopped
- 1/2 cup coconut
- 2 tablespoons honey
- 4 tablespoons melted coconut oil
- 1 tsp vanilla essence
For the filling
- 1 400g can of coconut cream (reseve 1/4 cup)
- 3 tsp gelatine
- 1/4 cup sugar
- juice and rind from 1/2 a medium size lemon
- 3/4 cup thick Greek yoghurt
- 1 dessertspoon honey
- 1 cup Sujon frozen blueberries + extra to serve
For the base:
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Add all base ingredients into a food processor or blender. Blend until well combined. Press into a greased flan tin with a removable base. I used an oblong one, but you can also use a round dish. Place in the fridge while you prepare the filling.
For the filling
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Pour the coconut cream into a medium sized pot and heat on a medium temperature. When the coconut cream begins to lightly bubble, sprinkle over the gelatine and whisk to combine.
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Add the sugar, lemon juice and rind. Mix well and remove from heat. Pour into a bowl and place in the fridge until it begins to cool.
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While the mixture is cooling, in a clean pot add the blueberries, remaining ¼ cup coconut cream and honey. Place on an element over a medium heat, stirring regularly until the berries are defrosted and the mixture is warm. Blend until smooth. Take care to make sure it’s only warm and not hot for safety reasons.
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Take the yoghurt mix from the fridge. Add half the yoghurt mix to the blueberry mixture and stir until combined.
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Remove the base from the fridge. Alternate placing large spoons of the yoghurt mixture and blueberry mixture and swirl to combine the colours.
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Place in the fridge until set then cut into pieces and serve with extra berries and yoghurt.
This post was sponsored by Sujon Berries
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