I like to make this part first actually, and let it cool while prepping the rest. Take tart molds and use about 3 tablespoons of crumb per one.

The texture should be super crumbly but able to stick and form chunks. You can skip sugar if crackers are already sweet enough. Combine everything in a small saucepan and cook/stir into a bubbling, beautiful, jammy purple sauce. Combine crushed ground graham crackers, butter, milk (if needed), granulated sugar, and cardamom. Why use a jarred jam when you can whip up this simple sweet blueberry sauce in less than 10 minutes? There will be extra after swirling on top of the tarts, so save it for topping ice cream or yogurt or oats or…anything!įrozen blueberries, a little sweetener, a dash of vanilla, and a spoonful of starch to thicken – that’s all you need. And now we get to the tangy flavor portion of the ingredient list, I did not go light on the citrusy flavor. Just a little bit, again this is mostly to help them set just right. Again, whatever liquid sweetener your have/love. We need a little extra liquid to get the cashews blending, so why not go with the milk that will give us maximum creaminess and help our tarts set up in the fridge too? Full fat coconut milk in a can is your best choice, if you opt for anything lighter you may have to freeze your tarts to get the filling sliceable and firm. This will blend up to be the creamiest lemon curd-ish texture, just trust me. Soaked overnight (or if you’re in a hurry 3 hours in boiling water works too), drained, and rinsed. Next up, our TANGY and CREAMY lemon filling. Place in a preheated oven for 15 minutes or until the crust is golden brown. SunButter acts as the binder to hold our crumb crust together enough, but still allows for delicious crumble-ibility when fork hits crust.Īnd just like that, the baking portion of the recipe is done and it’s all blending and no-baking from here. Press the dough into a tart pan making sure to go up the edges of the pan. And for a little extra texture and sunflower crunch, I went with Crunchy SunButter for this recipe. Or honey if not vegan, whatever liquid sweetener you got. What you shouldn’t swap in is puffed rice cereal, the will result in a soft soggy sad crust mess.

I like to use a brown rice variety, but regular ol’ rice krispies will work like a charm too. Divide the cream cheese chantilly between each one, filling them all the way to the top. Gluten-Free SunButter Cereal Crumb Crustįorget graham crackers, THIS is the ultimate way to make an easy press-in crumb crust (and it’s a little healthier too!) With brown rice cereal as the crumb base, SunButter instead of butter butter, and the perfect salty-sweet golden result after a quick 12ish minutes in the oven. Add a thin layer of blueberry preserves on top of each crust. These tarts come together in three (easy!) parts: crumb crust, dairy-free lemon filling, saucy blueberry swirl.

Blueberry mini tart recipe