There’s something truly magical about baking in the fall the air turns crisp, the leaves crunch underfoot, and suddenly, cinnamon and berries find their way into everything. One of the most beloved treats this season? My Dracula’s Blood Berry Tart. It’s sweet, slightly eerie in color, and packed with juicy berries that look as if Count Dracula himself handpicked them at midnight.
This tart has become a Halloween staple in my kitchen not just because it’s visually striking, but because it’s so easy to make and always a crowd-pleaser. Kids love the spooky vibe, adults love the rich berry flavor, and as always, it’s gluten-free and nourishing at heart.
Whether you’re hosting a costume party or looking for a festive dessert for your fall gathering, this Dracula’s Blood Berry Tart is bound to become your new favorite seasonal bake.
Dracula’s Blood Berry Tart
Equipment
- mixing bowls
- 9-inch tart pan (removable bottom)
- fork
- saucepan
- wooden spoon or spatula
- oven
- cooling rack
Ingredients
- 1 1/2 cups gluten-free oat flour
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups frozen mixed berries (blackberries, blueberries, raspberries)
- 1 tablespoon lemon juice
- 1/4 cup maple syrup
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon cinnamon
- Optional: sliced strawberries for ‘blood drips’
- Optional: coconut whipped cream or dairy-free vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, mix oat flour, almond flour, maple syrup, coconut oil, vanilla, and salt until coarse crumbs form.
- Press mixture evenly into a 9-inch tart pan with removable bottom. Poke holes with a fork and pre-bake for 10 minutes.
- In a saucepan, heat berries, maple syrup, lemon juice, and cinnamon over medium heat. Stir in cornstarch once berries release juices. Simmer 5–6 minutes until thick and jammy.
- Let filling cool slightly, then pour into pre-baked crust and spread evenly.
- Bake filled tart for 18–20 minutes until bubbly and golden at the edges. Cool completely before slicing.
- Top with strawberry slices for ‘blood drips’ or coconut whip for decoration before serving.
Notes
Nutrition
Ingredients for Dracula’s Blood Berry Tart
The key to this tart is using a mix of vibrant, inky berries like blackberries, raspberries, and blueberries. Their deep red and purple juices bake into a beautiful, blood-red filling hence the name!
For the crust:
- 1 ½ cups gluten-free oat flour
- ½ cup almond flour
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- Pinch of salt
For the berry filling:
- 2 cups frozen mixed berries (blackberries, blueberries, raspberries)
- 1 tbsp lemon juice
- ¼ cup maple syrup
- 1 tbsp cornstarch or arrowroot powder
- 1 tsp cinnamon
Optional spooky topping:
- Thinly sliced strawberries for “blood drips”
- Coconut whipped cream or dairy-free vanilla ice cream for serving
Looking for more seasonal inspiration? Check out this cozy gluten-free apple crisp for another fall dessert that celebrates fruit-forward flavors.
Step by Step Instructions
1. Make the gluten-free tart crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together oat flour, almond flour, maple syrup, coconut oil, vanilla, and salt. Stir until the mixture resembles coarse crumbs and holds together when pressed.
Press the crust evenly into a 9-inch tart pan (preferably with a removable bottom). Poke a few holes in the bottom with a fork and pre-bake for 10 minutes.
2. Prepare the “blood berry” filling
While the crust bakes, heat the berries, maple syrup, lemon juice, and cinnamon in a saucepan over medium heat. As the berries begin to release their juices, stir in the cornstarch. Simmer for 5–6 minutes until the mixture thickens into a jammy consistency.
Let it cool slightly, then pour the berry mixture into the pre-baked crust and spread evenly.
Want more berry-based recipes? You’ll love my make-ahead gluten-free overnight oats with berries perfect for Halloween morning.
3. Bake to spooky perfection
Return the filled tart to the oven and bake for 18–20 minutes until the berries are bubbly and the crust is golden around the edges. Allow it to cool completely before serving so the filling sets up beautifully.
For extra flair, top with sliced strawberries arranged like dripping blood or pipe on ghostly swirls of coconut whip.
Tips for a Perfect Dracula’s Tart
- Use frozen berries: They release more juice, giving the tart its signature blood-red hue.
- Chill before slicing: Cooling helps the filling firm up, making cleaner cuts.
- Add a spooky garnish: A drizzle of raspberry sauce or edible eyeballs takes it to the next Halloween level.
This tart pairs wonderfully with fall treats like these gluten-free cheesecake bites or a quick 10-minute gluten-free chocolate mousse.
Tasty Variations to Try
Gluten-Free & Vegan
This recipe is naturally gluten-free and vegan-friendly. For extra protein, consider adding a scoop of unflavored collagen (if not strictly vegan). Swap the coconut oil with olive oil or vegan butter for a slightly richer crust.
Streusel Topping Option
Want some crunch? Before baking, sprinkle a quick streusel on top:
- ¼ cup almond flour
- 2 tbsp coconut sugar
- 2 tbsp cold dairy-free butter
- Pinch of cinnamon
Rub together with your fingers and scatter over the berries before baking.
For other indulgent, cozy options, don’t miss these mini gluten-free vegan apple muffins another seasonal hit in my kitchen.
Storage Recommendations
If you have leftovers (unlikely!), store your tart in an airtight container in the fridge for up to 4 days. It actually gets better on day two as the flavors deepen.
You can also freeze slices by wrapping them individually and storing them in a zip-top bag. Reheat in the oven at 300°F for 10–12 minutes for a freshly baked texture.
Planning ahead for more treats? Browse the full list of gluten-free dessert recipes on the site.
Conclusion
Whether you’re planning a ghoulish gathering or simply cozying up with a hot drink and a sweet bite, this tart brings the seasonal magic to your kitchen. Try it once, and I promise it’ll return to your oven year after year.
Looking for a sweet bite-sized option instead? These gluten-free chocolate truffle pops make great party treats, too.