Easy Blueberry Tart with Gluten Free Tart Crust
Servings: 12
Calories: 268.5kcal
Ingredients
For the Crust
- 2 cups almond flour
- 1/4 cup cocoa powder*
- 1/4 tsp salt
- 1/4 cup coconut oil
- 1 egg
- 1/4 cup honey
For the Filling
- 2 pints blueberries
- 1/2 cup honey
- 1/3 cup water
- 3 T chia seeds
- 1 tsp pure vanilla extract
For the Coconut Whipped Cream
- 15 oz coconut milk* (solid part only - refrigerate can overnight to make it easier to separate solid from liquid)
- 1 T honey
- 1 tsp vanilla*
Instructions
For the Crust
- Preheat oven to 350 F. Grease a tart pan and set aside.
- In a medium bowl combine: 2 cups almond flour, 1/4 cup cocoa powder & 1/4 tsp salt. In a separate bowl whisk together 1/4 cup melted coconut oil, 1 egg & 1/4 cup honey. Add wet ingredients to dry ingredients and mix well. Press dough into tart pan, pressing it up the sides of the pan. Bake 12- 15 mins until crust is slightly firm. Set aside to cool. Keep in refrigerator until ready to serve.
For the Filling
- In a medium pot combine: 2 pints blueberries, 1/2 cup honey & 1/3c water. Bring to a boil and simmer over medium heat for 15 mins. Add 3T chia seeds & simmer 5 more minutes. Remove from heat and add 1 tsp vanilla and allow to cool. Store in a med container in the refrigerator until it’s thickened and set. Keep in refrigerator until ready to serve.
- When ready to serve, fill tart crust w/ blueberry filling.
For the Coconut Whipped Cream
- In a medium bowl add solid part of coconut cream from 15oz can coconut milk (use liquid in your next smoothie).
- Add 1T honey & 1tsp vanilla. Mix w/ a hand mixer until you get whipped cream consistency. Spread over blueberry layer. Serve.
Notes
*Read all ingredient lists; avoid added msg, sugar, gluten, etc.
**Nutrition information is for 1 serving.
Nutrition
Calories: 268.5kcal | Carbohydrates: 30.3g | Protein: 5.6g | Fat: 16.1g