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lemon-blueberry-tart-recipe

Lemon Blueberry Tart

This recipe is gluten free.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Crust

  • 1.5 cups Almond Flour
  • 0.25 cup Coconut Oil melted
  • 2 tablespoon Maple Syrup

Filling

  • 1 cup Blueberries fresh or frozen
  • 1 cup Coconut Cream
  • 0.25 cup Lemon Juice freshly squeezed
  • 2 tablespoon Honey
  • 1 teaspoon Vanilla Extract

Instructions 

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix until well combined.
  3. Press the mixture into a tart pan to form the crust. Bake for 10-12 minutes or until golden brown. Let it cool.
  4. In another bowl, mix coconut cream, lemon juice, honey, and vanilla extract until smooth.
  5. Pour the filling into the cooled crust and top with blueberries.
  6. Chill in the fridge for at least 2 hours before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Sodium: 50mg | Potassium: 150mg | Fiber: 3g | Sugar: 10g | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free
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