Mini Blueberry Tarts (Grain Free)
Author:
Kelly from Primally Inspired
Prep time:
1 hour 10 mins
Cook time:
15 mins
Total time:
1 hour 25 mins
Serves:
Makes 12 mini tarts
Ingredients
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
Instructions
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."
Enjoy!
Recipe by
Primally Inspired
at https://www.primallyinspired.com/mini-blueberry-tarts-grain-free-paleo/
3.2.2045