Gluten-Free Blueberry Tarts
Total Time: 40 minutes
Serves: 8
Ingredients:
Crust
- 1-1/3 cups King Arthur Gluten Free Flour
- 1/4 tsp. Redmond Real Salt Ancient Sea Salt
- 1/2 cup coconut sugar
- 1/4 cup maple sugar
- 1/2 cup vegan butter
- 1/2 tsp. vanilla extract
- 1 egg yolk
- 2 tsp. ice water
Filling
- 1 cup cashews soaked in water 4 hours then drained
- 1 tsp. vanilla extract
- Dash salt
- 1/4 cup Nutiva Organic Coconut Oil
- 1/4 cup Vitacost Brand Maple Syrup
- 1/3 cup lemon juice
- 1/2 cup fresh blueberries for garnish
Instructions:
- Preheat oven to 375°F. Grease an 8” tart pan or three 4-1/4” mini tart pans.
- In a large bowl or food processor, mix flour, salt, and sugars. Mix in vegan butter until well combined. Add egg yolk, vanilla, and ice water; mix until dough forms.
- Press dough smoothly into prepared tart pan(s). Bake for 15 to 20 minutes until golden brown. Let cool.
- Meanwhile, in a blender, combine soaked cashews, vanilla extract, salt, coconut oil, maple syrup, and lemon juice; blend until smooth. Set aside.
- Pour filling into crust. Arrange blueberries on top as garnish.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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