Mini Blueberry Tarts (Grain Free)
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Cook time: 
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Serves: Makes 12 mini tarts
 
Ingredients
Instructions
  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!
Recipe by Primally Inspired at https://www.primallyinspired.com/mini-blueberry-tarts-grain-free-paleo/