Wednesday Noms: Blueberry Ginger Tarts

Hey guys! This week i’m still obsessed with summer berries. These tarts are sweet, but not too sweet, with a kick of ginger and crunchy almond.

It’s the same crust I used for Paleo Rhuberry Pie, except this one has a much finer ground almond flour. Completely gluten-free.

Makes about 4 muffin sized tarts, or 6 smaller ones.

You will need:

Crust

• 400g fine almond flour
• 2 tablespoons raw honey
• 2 large eggs
• 2 tablespoons coconut oil
• 2 tablespoons butter
• 1/4 cup coconut flour
• Dash of powdered ginger

Filling

• 300g fresh blueberries (about 2.5 cups)
• 1 tablespoon raw honey
• Approx 1 cup water
• 1/2 teaspoon powdered ginger

Step one:

Toss the filling ingredients in a saucepan. Make sure the water covers the berries.  Simmer on a medium heat, stirring to prevent sticking occasionally. It will eventually thicken and breakdown the berries after about 30 mins; set aside to cool while you make the crust.

Step two: 

Preheat oven to 400.

Mix all the crust ingredients together in a large bowl. You should have a clumpy, but sticky ‘dough’ (See pic from Rhuberry Pie here). If you can roll it into a ball without it crumbling, it’s good.

Step three:

Press the crust into cupcake/muffin moulds. Make sure the crust is about 1/2 cm thick.

Bake for 10mins or til brown and firm. Cool for 15mins after baking, then spoon in the filling.

Serve with coconut milk/cream.

-Dannielle

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