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Tuesday, August 14, 2018

Lemon Blueberry Tart

Can you believe we are already nearing the end of Summer? I feel like it was just last week I said, Summer just began. We have plenty of time! :( It always goes too fast.. so I have been doing a lot of Summer picking with the kids. The other day we picked a few pints of blueberries. So obviously, a blueberry dessert had to be made! I stopped at Whole Foods for some extra ingredients because I was feeling the perfect combination of lemon and blueberry. This lemon curd is sweetened with local honey only, so you can feel a bit better about devouring it. Believe it or not, this pie is actually packed with protein with the amount of eggs it uses. So, let's just call it a healthy breakfast ;-) If you make this, please let me know how it goes in the comments below!








Summer Lemon-Blueberry Tart
(paleo, grain/gluten-free)


Crust Ingredients:

  • 1/2 cup coconut oil, melted
  • 3/4 cup coconut flour
  • 2 eggs
  • 1 tbsp local honey
  • 1/4 teaspoon salt

Filling Ingredients:
  • 6 eggs, fresh
  • 1 cup lemon juice, freshly juiced and strained 
  • 1/2 cup coconut oil, melted
  • 1/2 cup plus 1 tablespoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon gelatin(unflavored)

Crust Process:

1. Preheat oven to 375°
2. In a large bowl, add melted coconut oil (slightly cooled), eggs, salt, and honey. Mix with a fork until combined.
3. Add in coconut flour. The mixture will look wet for a while. This is normal. The coconut oil will soon start to pick up all of the moisture. Add a tablespoon more coconut oil if it still looks too wet. 
4. Press dough into a 9" prepared tart pan. Use fingers to spread evenly and up the sides. Use a fork to poke small holes in bottom of crust.
5. Bake for 6-8 minutes, or until the sides are golden brown. Remove and set aside to cool. 



Filling Process:

1. Whisk eggs, lemon juice, honey, salt and gelatin  in a large bowl until combined.(The mixture will combine better once it's heated)
2. Bring 1-2 inches of water to a boil in a medium-large saucepan or double boiler. I used a glass bowl on top of a medium-large saucepan. The bowl should be about 1-2 inches from the boiling water(it should not touch)
3. Pour filling ingredients into your double boiler or glass bowl. Continuously whisk.
4. Slowly drizzle in melted coconut oil and continue whisking until coconut oil is combined.
5. Mixture will start to thicken after about 3-6 minutes. Once it becomes thick, it goes fast. 
6. Remove from heat as soon as mixture is thick enough to coat the back of a spoon.
7. Pour filling over prepared crust and refrigerate until cooled and set. 

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