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