makes 2

30 minutes


  • 1/2 vegan shortcrust pastry ready rolled sheet
  • 2 cups fresh blueberries⁠
  • 1 cup water
  • 3 tbsp chia seeds
  • 1 tsp vegan butter⁠
  • 2 tbsps Sweet Freedom FRUIT SYRUP
  • 1 tsp cornflour⁠
  • Squeeze of lemon juice⁠


  1. Preheat oven to 170 degrees.
  2. Cut your pastry to fit 2 small tart tins and place into greased tins.
  3. Using a fork, prick the bottom of the pastry and blind bake for 12-14 mins.⁠
  4. Combine offcuts of pastry and roll out again.
  5. Cut out small shapes with cookie cutters and place these on a baking sheet.
  6. Once the tarts are cooked take them out to cool and put your pastry shapes in the oven for 10 minutes.
  7. Put 2/3 of your blueberries in a small saucepan with the FRUIT SYRUP, chia seeds and water and cook over a medium heat until you have a puree.
  8. Now add the remaining blueberries, lemon juice and butter and remove from heat.⁠
  9. Pour the filling into the the cooled tarts and decorate with your pastry shapes. ⁠
  10. Put in the fridge for 1 hour to set.
  11. Serve warm or cold! ⁠

Thanks for this lovely recipe @peytonsplate

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