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:


  • 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

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. 🙂




Like this post? Pin it to your recipe boards!