Deep Dish Frosted Blueberry Tart
Giant blueberry cookie + blueberry frosting = the prettiest (and healthiest) tart you'll ever eat.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 10 slices
- 1 1/2 cup almond meal
- 1/3 cup coconut oil melted
- 1/4 cup applesauce or water + 1/2 Tbs flax
- 1 Tbs ground flaxseed
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract optional
- 1/16 tsp Bulk Supplements pure stevia powder
- Pinch Himalayan pink salt
- 1/2 cup blueberries frozen or fresh
- 1 1/2 cup shredded coconut
- 1 1/4 cup canned coconut milk shaken (& warmed if clumped/separated)
- 1/2 cup blueberries fresh or thawed
- 1 tsp vanilla extract
- 20-25 drops SweetLeaf Vanilla Creme Stevia Drops to taste
- 1/3 cup blueberries fresh or thawed
- Garnish: fresh blueberries, coconut flakes, lemon or lime zest, strawberries or kiwi
To make the crust:
Preheat oven to 350 degrees. Line a 9" cake pan with parchment.
In a medium bowl, mix together almond flour, stevia and salt. In a glass measuring cup, melt coconut oil and stir in extracts. In another small bowl, mix applesauce and flax and let thicken for a few minutes. Pour applesauce mixture into coconut oil. Then add wet ingredients to dry and mix well.
Press dough to pan and form a crust around the edges.
Poke holes in crust with a fork to let the steam escape while baking.
Add blueberries on top and gently press in.
Bake for 20-25 minutes (until lightly golden and firm). Lift parchment out to cool on a cooling rack.
To make the frosting:
Make coconut butter by blending the coconut shreds for 15-20 minutes in a food processor (stopping occasionally to scrape down the sides). Let it rest/cool for 5 minutes.
Add coconut milk, vanilla, stevia, and 1/2 cup blueberries and blend thoroughly. (Do not be alarmed if it looks really liquidy! It will thicken when chilled)
Let it cool for 5 more minutes to thicken. (You can do this in the fridge, but not too long or it will solidify)
Pour all except 3-4 Tbs of the frosting over the cooled crust. Keep the remainder in the food processor to make the darker purple layer.
Add 1/3 cup blueberries to the food processor and blend thoroughly. Pour on top of the first layer. Swirl it with a knife or toothpick if you're feeling fancy ;)
Garnish with whatever you like (More blueberries, anyone?)
Refrigerate until solid (about 3 hours) Enjoy!
If your blueberries are not as sweet, you may need a little more sweetener. Just taste as you go. You can also add a pinch of stevia powder.
Keep refrigerated. Do not freeze or it will turn rock solid. Should last a week or so.
I recommend Sweet Leaf Vanilla Creme Stevia Drops and Bulk Supplements Pure Stevia Extract. Avoid stevia with fillers, chemicals and extra fiber. Not good!