I have been pretty obsessed with the idea of a no-bake tart after watching so many Buzzfeed and Tasty videos. And after doing a few tarts with biscuit bases, I moved onto a muesli base. It is as healthy as it gets! Muesli base, lined with blueberries in the middle, topped with desiccated coconut folded in cream. And topped with more berries, cherries, and muesli. This is a completely eggless recipe.
I have not even used any processed sugar, only honey. If you are vegan, feel free to substitute it with maple syrup. The recipe is for a 9-inch tart, in case you have a different size, please adjust the ingredients accordingly.
Love cooking with oats and muesli? Try these!
Oats and mango pancakes
Chicken broth and oats Buddha bowl
Ingredients for the no-bake tart (9 inches)
- Muesli – 2-1/2 cups + more for garnishing (optional)
- Extra virgin coconut oil – 2 tbsp
- Honey – 1 cup
- Blueberries – 100g, chopped
- Cornflour – 3/4 tbsp
- Heavy cream – 200g
- Grated coconut – 1 cup
- Vanilla essence – 1 tsp
Method
- Start by making the muesli crumble. Put the muesli in a grinder and blitz to form a fine crumble. Transfer it to a bowl.
- Pour 2/3 cup of honey and coconut oil to the muesli crumble and mix well to form a sticky crumble.
- Line the tart tin with this crumble as evenly as possible. Put in the freezer to chill for 30 minutes.
- Meanwhile, get started on the blueberry compote. Mix the chopped blueberries, cornflour, 1 tbsp honey, and 2/3 cup water and cook on low flame for 5-8 minutes. Set aside to cool.
- On the 30 minute mark transfer the blueberry mix to the tart and spread the layer evenly. Chill for another 30 minutes.
- To whip the cream, chill a flat bottom bowl for 10 minutes. Whip the heavy cream in it until it thickens. Add the remaining honey to the cream and mix. Add the vanilla essence and coconut and mix well until you are happy with the consistency.
- Transfer the cream to the tart and chill in the freezer for 1 hour or in the refrigerator for 3 hours.
- Garnish with more muesli, blueberries, and cherries.
No bake tart with muesli, blueberry and coconut cream
Muesli base, lined with blueberries in the middle, topped with desiccated coconut folded in cream. And topped with more berries, cherries, and muesli. This is a completely eggless recipe.
Servings: 9 inches
Calories: 576kcal
Ingredients
- 2½ cup Muesli + more for garneshing (optional)
- 2 tbsp Extra virgin coconut oil
- 1 cup Honey
- 100 grams Blueberries chopped
- ¾ tbsp Cornflour
- 200 grams Heavy cream
- 1 cup Coconut grated
- 1 tsp Vanilla essence
Instructions
- Put the muesli in a grinder and blitz to form a fine crumble. Transfer it to a bowl.
- Pour 2/3 cup of honey and coconut oil to the muesli crumble and mix well to form a sticky crumble. Line the tart tin with this crumble as evenly as possible. Put in the freezer to chill for 30 minutes.
- Mix the chopped blueberries, cornflour, 1 tbsp honey, and 2/3 cup water and cook on low flame for 5-8 minutes. Set aside to cool.
- On the 30 minute mark transfer the blueberry mix to the tart and spread the layer evenly. Chill for another 30 minutes.
- To whip the cream, chill a flat bottom bowl for 10 minutes. Whip the heavy cream in it until it thickens.
- Add the remaining honey to the cream and mix. Add the vanilla essence and coconut and mix well until you are happy with the consistency.
- Transfer the cream to the tart and chill in the freezer for 1 hour or in the refrigerator for 3 hours.
- Garnish with more muesli, blueberries, and cherries.
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