Frosted Blueberry Tart Pretty Pies
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Deep Dish Frosted Blueberry Tart

Giant blueberry cookie + blueberry frosting = the prettiest (and healthiest) tart you'll ever eat.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 10 slices


Cookie Crust:

  • 1 1/2 cup almond meal
  • 1/3 cup coconut oil melted
  • 1/4 cup applesauce or water + 1/2 Tbs flax
  • 1 Tbs ground flaxseed
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract optional
  • 1/16 tsp Bulk Supplements pure stevia powder
  • Pinch Himalayan pink salt
  • 1/2 cup blueberries frozen or fresh

Blueberry Frosting:

  • 1 1/2 cup shredded coconut
  • 1 1/4 cup canned coconut milk shaken (& warmed if clumped/separated)
  • 1/2 cup blueberries fresh or thawed
  • 1 tsp vanilla extract
  • 20-25 drops SweetLeaf Vanilla Creme Stevia Drops to taste
  • 1/3 cup blueberries fresh or thawed
  • Garnish: fresh blueberries, coconut flakes, lemon or lime zest, strawberries or kiwi


To make the crust:

  • Preheat oven to 350 degrees. Line a 9" cake pan with parchment.
  • In a medium bowl, mix together almond flour, stevia and salt. In a glass measuring cup, melt coconut oil and stir in extracts. In another small bowl, mix applesauce and flax and let thicken for a few minutes. Pour applesauce mixture into coconut oil. Then add wet ingredients to dry and mix well.
  • Press dough to pan and form a crust around the edges.
  • Poke holes in crust with a fork to let the steam escape while baking.
  • Add blueberries on top and gently press in.
  • Bake for 20-25 minutes (until lightly golden and firm). Lift parchment out to cool on a cooling rack.

To make the frosting:

  • Make coconut butter by blending the coconut shreds for 15-20 minutes in a food processor (stopping occasionally to scrape down the sides). Let it rest/cool for 5 minutes.
  • Add coconut milk, vanilla, stevia, and 1/2 cup blueberries and blend thoroughly. (Do not be alarmed if it looks really liquidy! It will thicken when chilled)
  • Let it cool for 5 more minutes to thicken. (You can do this in the fridge, but not too long or it will solidify)
  • Pour all except 3-4 Tbs of the frosting over the cooled crust. Keep the remainder in the food processor to make the darker purple layer.
  • Add 1/3 cup blueberries to the food processor and blend thoroughly. Pour on top of the first layer. Swirl it with a knife or toothpick if you're feeling fancy ;)
  • Garnish with whatever you like (More blueberries, anyone?)
  • Refrigerate until solid (about 3 hours) Enjoy!


If your blueberries are not as sweet, you may need a little more sweetener. Just taste as you go. You can also add a pinch of stevia powder.
Keep refrigerated. Do not freeze or it will turn rock solid. Should last a week or so.
I recommend Sweet Leaf Vanilla Creme Stevia Drops and Bulk Supplements Pure Stevia Extract. Avoid stevia with fillers, chemicals and extra fiber. Not good!