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Gluten-Free Blueberry Lemon Tart with Coconut Flour Crust
Created by: Howcan Team
Ingredients
- For the crust:
- 1 1/2 cups of coconut flour
- 1/2 cup of melted coconut oil
- 1/4 cup of honey
- 1/2 teaspoon of salt
- For the filling:
- 2 cups of fresh blueberries
- 1/2 cup of honey
- 1/4 cup of fresh lemon juice
- 1 tablespoon of lemon zest
- 2 tablespoons of cornstarch
- 1/4 cup of water
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine 1 1/2 cups of coconut flour, 1/2 cup of melted coconut oil, 1/4 cup of honey, and 1/2 teaspoon of salt. Mix until well combined and press the mixture into the bottom and up the sides of a 9-inch tart pan. Use a fork to prick the bottom of the crust.
- Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.
- In a saucepan, combine 2 cups of fresh blueberries, 1/2 cup of honey, 1/4 cup of fresh lemon juice, and 1 tablespoon of lemon zest. In a small bowl, mix 2 tablespoons of cornstarch with 1/4 cup of water until smooth, then add it to the blueberry mixture.
- Cook the blueberry mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Reduce the heat and simmer for 2-3 minutes. Remove from heat and let it cool for 10 minutes.
- Pour the blueberry filling into the cooled coconut flour crust, spreading it out evenly. Refrigerate the tart for at least 2 hours, or until the filling is set.
- Once set, slice the tart and serve. Enjoy your gluten-free blueberry lemon tart with coconut flour crust!
The Gluten-Free Blueberry Lemon Tart with a coconut flour crust has become a beloved treat for those with gluten sensitivities. This delightful dessert combines the tangy flavor of lemon with the sweetness of blueberries, all nestled in a crumbly coconut flour crust. The tart has gained popularity in health-conscious communities and is often featured on the menus of trendy cafes and bakeries in coastal regions known for their fresh blueberries and coconuts. Chefs have perfected the art of balancing the tartness of the lemon with the natural sweetness of the blueberries, creating a harmonious flavor profile. For the best version of this dish, sourcing fresh, ripe blueberries and high-quality coconut flour is essential. The coconut flour crust adds a unique nuttiness and texture, making it a standout feature of this delightful dessert.
60 min
8 servings
280 calories
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