Mini Blueberry Tarts
I discovered a huge blueberry farm within walking distance from my house! I enjoyed a beautiful afternoon picking blueberries with the owner of the farm, Rick.
Rick told me that the blueberries I was picking today are jersey blueberries and they are the sweetest variety of blueberry.
Yum – Look at these big boys!
Like most farmers, Rick is very passionate about his work. He went on to tell me that blueberries are loaded antioxidants. He told me to “eat up” because ongoing research indicates that they help reduce effects of Alzheimer’s disease. They also improve memory, balance, and coordination. He said a diet high in blueberries may help slow the development of a number of degenerative diseases and conditions including cancer, immune dysfunction, cardiovascular trauma, cataracts and macular degeneration.
You don’t have to tell me twice to keep eating my blueberries 🙂 I love these babies!
Once I got home, I knew just what I wanted to make.
These are so good and the perfect way to enjoy local, fresh berries.
If you are feeling fancy, you could even whip up some whipped cream (or whipped coconut cream) and place a dollop on each little tart 🙂
- For the Tarts:
- 3 eggs
- ⅓ cup melted butter or ghee
- 2 heaping tablespoons pure honey or pure maple syrup
- 1 teaspoon pure vanilla extract
- ¾ cup coconut flour
- 2 tablespoons arrowroot powder/flour
- pinch of sea salt
- optional: zest of half lemon
- For the Blueberry Filling:
- 3 cups blueberries, divided
- 1 tablespoon coconut oil
- juice of 1 lemon
- 2 tablespoons gelatin
- 2 tablespoons pure raw honey or pure maple syrup
- pinch of sea salt
- Preheat oven to 325 degrees F.
- Mix the wet tart ingredients in a mixing bowl.
- Add the dry tart ingredients and mix until dough forms.
- Form the dough into a ball.
- Refrigerate for 1 hour.
- After it's been refrigerated, form the dough into 12 equal golf ball size balls (or a tad smaller than golf balls!)
- Press each ball until it's flat into a regular sized muffin lined tray.
- Bake for 15 minutes.
- As the tarts are baking, we'll make our filling.
- Mix the gelatin and lemon juice together. Set aside. It will form a big clump - that's ok.
- Place the coconut oil and 1 cup of blueberries in a small pot over medium heat.
- Cook and stir for about 4-5 minutes until the blueberries burst and it's mostly liquid.
- Turn the heat to low and dump in the lemon/gelatin.
- Stir until gelatin is completely dissolved - about a minute.
- Take the pot off the heat and stir in the honey and sea salt and remaining 2 cups of blueberries.
- Once the tarts are finished cooking, spoon the blueberry filling over each tart.
- Refrigerate for at least 30 minutes or until the gelatin has "set."