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This no-bake blueberry tart recipe is quick and easy to prep and bursting with fresh lemon-blueberry flavor!
One of my favorite no-bake recipes yet! ♡
This gorgeous blueberry tart is an absolute showstopper and the perfect dessert for the peak heat of August when all of our ovens are still on summer break. It features a full 1 1/2 pounds of fresh and juicy blueberries, which actually (finally!) get to take center stage in this tart, instead of getting buried under the usual summertime pie crusts or crisp toppings. My goal with this recipe was to preserve their naturally sweet flavor and plump juicy texture, so the blueberry filling is only briefly simmered here and then mixed with a hint of lemon and vanilla, then everything gets nestled into a simple and crunchy gingersnap crust. Each bite is downright delicious and absolute heaven when paired with a melty scoop of vanilla ice cream. Summertime at its best!
If you happen to have other fresh berries on hand, feel free to mix them in with the blueberries too. And while I adore the subtle kick of spice that the gingersnaps lend to this recipe, you could just as easily make this tart with a classic graham cracker crust if you prefer.
Let’s make a blueberry tart!
Blueberry Tart Ingredients
Here are a few quick notes about the ingredients you will need to make this blueberry tart recipe:
Blueberries: Fresh blueberries are the starring ingredient of this recipe, so be sure to look for berries that are as ripe, plump and juicy as possible to give this tart the best sweet flavor.
Gingersnaps: Feel free to use whatever brand of crispy gingersnap cookies that you love best here. (I’m partial to Trader Joe’s triple ginger snaps!) You can either ground the gingersnaps by blitzing them in a food processor, or place them in a ziplock bag, squeeze out all of the air and seal, then gently crush them with a rolling pin. They should be the consistency of thick sand.
Butter: We will use melted butter as a binder for the gingersnap crust. The recipe calls for unsalted butter, but if you only have salted on hand, just omit the extra salt listed in the recipe.
Lemon juice and zest: The juice and zest of 1 large lemon is mixed into the blueberry filling, whose bright and tangy flavor helps to balance the sweetness of the berries.
Cornstarch: Cornstarch will serve as the thickening agent for our filling.
Vanilla extract: A hint of vanilla adds a delicious bit of warmth to the flavor of the blueberry filling.
Recipe Tips
Full recipe instructions are included in the recipe box below, but here are a few extra tips to keep in mind too:
Use a tart pan with a removable base. This definitely makes the tart easier to remove! That said, if you do not have a tart pan with a removable base, you could use a springform pan.
Adjust the amount of water if necessary. I found that 1/3 cup of water was the perfect amount for the filling, but if it seems like your filling liquid is too thick to coat all of the blueberries, feel free to add in an extra tablespoon of water. Just remember that the filling will continue to thicken as it cools.
Don’t overcook. The longer you simmer the blueberries, the more they will break down and lose their plump texture. So as noted in the recipe, I recommend removing the pan from the heat as soon as the filling mixture thickens.
Cool completely before slicing. One the tart has chilled and thickened in the refrigerator, it will be much easier to cut clean slices.
Recipe Variations
Here are a few more variations that you’re welcome to try with this blueberry tart recipe:
Brown the butter: Use browned butter in the crust for even richer, nutty, toasted flavor.
Use graham crackers: Swap crumbled graham crackers in for gingersnaps to make the crust.
Use mixed berries: Use a mix of berries (~24 ounces total), such as strawberries, raspberries, blackberries or cherries.
Add lavender: Simmer 1 tablespoon of culinary-grade dried lavender in the filling mixture (before adding the blueberries) for 5 minutes, then strain out the lavender, discard, and continue on with the recipe as written.
Make it gluten-free: Use your favorite gluten-free gingersnaps (or graham crackers) to make this recipe gluten-free.
Make it vegan: Use vegan gingersnaps and dairy-free butter to make this recipe vegan.
More Blueberry Dessert Recipes
Love blueberry desserts as much as we do? Here are a few more of our favorite recipes to try:
3 tablespoons fresh lemon juice + 2 teaspoons lemon zest
2 tablespoons cornstarch
1/3 cup cold water
24 ounces (~5 cups) fresh blueberries
1 teaspoon vanilla extract
Instructions
Make the crust.Combine the ground gingersnaps, brown sugar and salt in a large mixing bowl and whisk to combine. Add the melted butter and whisk until evenly combined. Press the mixture evenly into a 9-inch tart pan with a removable bottom. Freeze for at least 10 minutes while you prepare the filling.
Make the filling.Whisk together the sugar, lemon juice, lemon zest, cornstarch and water in a medium saucepan. Add half of the blueberries and toss to combine. Cook over medium-high heat, stirring constantly, until the liquid simmers and thickens. Remove pan from the heat. Add the remaining blueberries and vanilla extract and gently toss for 1 minute until evenly combined. (If the liquid seems too thick to coat all of the blueberries, you can add an extra 2 tablespoons of water.)
Chill.Pour the filling immediately into the prepared crust and spread it our evenly. Refrigerate the tart for 1-2 hours or until the filling is set.
What a delicious summer treat! I don’t think I let mine sit enough or maybe I didn’t press my crust in hard enough, but it didn’t quite hold it’s shape when cut into, but it was so delicious that no one minded and the whole thing was gone by the end anyway! Would definitely do again!
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What a delicious summer treat! I don’t think I let mine sit enough or maybe I didn’t press my crust in hard enough, but it didn’t quite hold it’s shape when cut into, but it was so delicious that no one minded and the whole thing was gone by the end anyway! Would definitely do again!