Lemon Blueberry Tarts
Lemon Blueberry Tarts by Kayli Girard of @kaleitwithkayli
Ingredients for tart shell:
1/2 cup unsweetened coconut flakes
1 tablespoon coconut oil
1 tablespoon water
1/2 teaspoon grated lemon zest
Ingredients for blueberry filling:
1 cup fresh blueberries
2 tablespoons maple syrup
1 teaspoon vanilla
Directions:
Makes 8 tarts.
Put all ingredients for tart shell in food processor and pulse until incorporated. Use muffin pan or silicon muffin pan (works best) to pack the crust into. Go a little on the edges to form a well and pack tightly on the bottom and sides. Then freeze for an hour. Simmer all ingredients for filling until thickened 10-15 minutes on the stove. Cool until room temperature. Assemble tarts dividing the filling among the 8 tart shells. Garnish with lemon zest, fresh blueberries and emmys cookie*
*Hearts were made by pressing the cookie into a heart mold
