Chocolate Blueberry Tarts

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


Sweet shortcrust pastry recipe –

Blueberry sauce recipe –

Chocolate buttercream recipe –


Mix, chill, and blind bake sweet tart dough using the sweet shortcrust pastry recipe linked above. Or defrost and blind bake leftover dough. Set aside to cool.

Boil, then cool blueberry sauce using the blueberry filling recipe linked above. Fill the tarts with the blueberry sauce and let them set.

Mix fresh, or defrost leftover buttercream from the chocolate buttercream recipe linked above. Pipe on top of the cooled tarts in any pattern you like. Enjoy!

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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