Crust Ingredients
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup coconut oil, melted
2 tablespoons maple syrup (or honey)
1/2 teaspoon vanilla extract
Pinch of salt
Lemon Filling Ingredients
1 cup coconut cream (the thick part from a can of full-fat coconut milk)
1/3 cup maple syrup (or honey)
1/2 cup fresh lemon juice
2 tablespoons lemon zest
4 tablespoons arrowroot powder
1/2 teaspoon turmeric (for color, optional)
Blueberry Topping Ingredients
2 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon maple syrup (or honey)
1 tablespoon chia seeds (optional, for thickening)
Instructions
For the Crust
1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients: In a medium bowl, combine almond flour, coconut flour, and salt.
3. Add Wet Ingredients: Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until a dough forms.
4. Press into Pan: Press the dough evenly into a 9-inch tart pan with a removable bottom. Press firmly to ensure it holds together.
5. Bake: Bake the crust for 10-12 minutes, or until it's lightly golden. Remove from oven and let cool completely.
For the Lemon Filling
1. Heat Coconut Cream: In a medium saucepan, whisk together coconut cream, maple syrup, lemon
juice, lemon zest, and turmeric (if using).
2. Thicken the Mixture: In a small bowl, mix arrowroot powder with a bit of water to make a slurry. Slowly add this to the saucepan, whisking continuously.
3. Cook Until Thickened: Cook the mixture over medium heat, stirring constantly, until it thickens (about 5-7 minutes). Remove from heat and let it cool slightly before pouring it into the cooled crust.
For the Blueberry Topping
4. Cook Blueberries: In a small saucepan, combine blueberries, lemon juice, and maple syrup. Cook over medium heat until the blueberries start to release their juices and soften (about 5 minutes).
5. Optional Thickening: If you prefer a thicker topping, add chia seeds and cook for an additional 2-3 minutes until it reaches your desired consistency.
6. Cool the Topping: Let the blueberry mixture cool slightly before spreading it over the lemon filling.
Assemble the Tart
1. Pour Filling: Pour the lemon filling into the cooled crust, spreading it evenly.
Add Blueberries: Spoon the blueberry topping over the lemon filling, spreading it evenly.
2. Chill: Refrigerate the tart for at least 2 hours before serving to allow the filling to set.
3. Serve: Slice and Enjoy: Slice the tart and enjoy a delicious, gluten-free, dairy-free, and refined sugar-free dessert!
Feel free to adjust the toppings or ingredients according to your preferences and to add 30g of protein to make it more protein and control your glycemic index!
Nutritional Information (Approximate per Serving, 50g)
Calories: 143 kcal
Protein: 2.45 g
Carbohydrates: 11.17 g
Healthy Fat: 11.02 g
Comments ()