Chocolate Blueberry Tarts (plant-based)

5 from 9 votes
I've never paired blueberries and chocolate before, but I had some leftover chocolate buttercream and some frozen blueberries so I thought I'd give it a try!
They were a big hit. The sweetness of the chocolate and the freshness of the berries balance very nicely.
This recipe is part of the zero-waste, plant-based tea party I designed in honor of the Queen’s passing.
I made these blueberry chocolate tarts, mushroom choux bites, lemon raisin scones and crispy tofu kale caesar ginger sandwiches – using only ingredients that I had leftover in my fridge or freezer.
This was the final challenge in the very first season of the Great British Bakeoff, which I am following along and making all vegan.
The Queen has been a deep source of inspiration and perseverance to me, so this tea party of tribute is a small token of my gratitude.
I wasn't in the right country to stand in line to pay my respects, so I stood in my kitchen and baked instead, hoping that was enough.
Wishing you all a beautiful day with many peaceful moments.
Great British Bakeoff Vegan: Season 1, Episode 6 (Final Week), Showstopper
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine Vegan
Keyword baking, berries, chocolate, GBBO, pastry, plant-based, season1, showstopper


  • Mix, chill, and blind bake sweet tart dough using this recipe. Or defrost and blind bake leftover dough. Set aside to cool.
  • Boil then cool blueberry sauce using this recipe. Fill the tarts with the blueberry sauce and let them set.
  • Mix fresh or defrost leftover buttercream from this recipe. Pipe on top of the cooled tarts in any pattern you like. Enjoy!
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