Lemon Blueberry Tarts

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 

 

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