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Mini Blueberry Tarts (Grain Free)

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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.

Blueberry mini tarts!

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 🙂

Mini Blueberry Tarts (Grain Free)
Serves: Makes 12 mini tarts
Prep time:
Cook time:
Total time:
  1. Preheat oven to 325 degrees F.
  2. Mix the wet tart ingredients in a mixing bowl.
  3. Add the dry tart ingredients and mix until dough forms.
  4. Form the dough into a ball.
  5. Refrigerate for 1 hour.
  6. After it's been refrigerated, form the dough into 12 equal golf ball size balls (or a tad smaller than golf balls!)
  7. Press each ball until it's flat into a regular sized muffin lined tray.
  8. Bake for 15 minutes.
  9. As the tarts are baking, we'll make our filling.
  10. Mix the gelatin and lemon juice together. Set aside. It will form a big clump - that's ok.
  11. Place the coconut oil and 1 cup of blueberries in a small pot over medium heat.
  12. Cook and stir for about 4-5 minutes until the blueberries burst and it's mostly liquid.
  13. Turn the heat to low and dump in the lemon/gelatin.
  14. Stir until gelatin is completely dissolved - about a minute.
  15. Take the pot off the heat and stir in the honey and sea salt and remaining 2 cups of blueberries.
  16. Once the tarts are finished cooking, spoon the blueberry filling over each tart.
  17. Refrigerate for at least 30 minutes or until the gelatin has "set."
  18. Enjoy!


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  1. I just made some mini tartlets this week myself! I did strawberry, loquat and blackberry. Your blueberry ones look scrumptious!! I’ll have to try your recipe out!

  2. What happens if you do not use gelatin?

    • Primally Inspired

      The blueberry topping won’t hold together. It will still be delicious, but very messy 🙂

      You could use chia seed, pectin or agar flakes (a vegan substitute for gelatin) as a substitute if you don’t like the idea of using gelatin.

      I would use about 3 tablespoons of chia seed to get it to hold together. It won’t hold together quite as well as gelatin, but it will still work great (will be like a blueberry jam consistency!)

      • Hi Kelly, looking at the blueberry recipe, i wondered would you ever use Hemp seeds, in place of Chia seeds? I’m new to the site and am enjoying what I see so far. I’ll keep you posted the recipes as I make them.. thanks look forward to sharing great food ideas ..


  3. Just curious– should the total time take into consideration the dough being in the fridge for an hour? Or is that part optional? 🙂

    • Primally Inspired

      Oh my! Yes, you are exactly right! I wrote the recipe late at night and totally didn’t even think about that! I will update it – thank you!

      • Haha no worries!

        Also, maybe the first step: 1) Preheat oven to 325 degrees F., should be a little later (having the oven on for an hour might not be too safe!)

        And last thing, don’t forget the 30 minutes of refrigeration after ;)!

        I can’t wait to try this one out when I’ve got some time 🙂 Lovely recipe idea!!

      • Just tried the recipe out; woke up this morning with beautiful blueberry tarts!!! 🙂 They turned out amazing!!

        I’ve taken a few pictures if you’d like to see! 🙂

        Thank you for the recipe!

  4. Can you use other berries in place of the blueberries. We are kind of out of blueberry season here but I can pick blackberries.

  5. Oh.my.word… I just made these and all I’ve tasted so far is the sauce. It’s to die for. I actually didn’t have enough blueberries so I had to improvise. I used 1/2 cup cranberries and 1/2 cup blueberries for the sauce. Then I used the rest of my blueberries for the later part. It turned out great! Love the tartness!

  6. These are ADORABLE! Can’t wait to give these a whirl! 🙂

  7. One of my favorite tart. Thank you for the recipe, the pictures are gorgeons, I cannot waiting to preepare it, thank you and have a nice day

  8. TOTALLY YUM!!!! Made these over the weekend and everyone raved over them! I didn’t even bother telling anyone they were grain free 😉

  9. Definitely a winner! They are adorable and so so good! I want to try it with blackberries next!

  10. Can you use coconut oil in place of the butter or ghee? My daughter and I are both allergic to dairy. Your site is fabulous!! Thanks so much for sharing all your wonderful recipes!!

    • Primally Inspired

      Thanks, Michelle! 🙂 When I was experimenting with this recipe, a few of the tries used coconut oil instead of butter. Usually I can use them interchangeably and it’s no big deal. This is one of the times that I actually preferred the butter over the coconut oil, but it was still good and worked so go for it!

  11. These look soooo good! I want to try making them, but just wanted to ask if paper cupcake liners are ok to use or the foil ones. Do the paper ones get soggy from the blueberry mixture?

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