Blueberry Coconut Yoghurt Tart

by Leda 



 1 x 205g packet Leda Arrowroot Biscuits

1/4 cup shredded coconut

1/4 cup coconut oil, melted


1 1/2 cups of your favourite coconut yogurt

1 cup of fresh blueberries

Blueberry Coulis

2 cups frozen blueberries

3 tablespoons water

1/4 Agave Syrup

2 teaspoons lemon juice



In a food processor, pulse the Arrowroot biscuits with the coconut. Add the coconut oil and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of 6 individual tart pans or a 25cm tart pan. Bake for about 20 minutes at 180ºC or 160ºC fan forced, until the crust is lightly browned. Let the crust cool completely.


Meanwhile combine all the ingredients for the blueberry coulis and 1/4 cup water in a saucepan over medium heat. Bring to the boil, lower the heat, and simmer for 15 minutes or until berries are softened and mixture is slightly thickened. Allow to cool and transfer to a blender to puree. Strain mixture through fine mesh strainer then refrigerate until ready to serve.


Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt then top with coulis.

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