Blueberry and Coconut Cream Tarts
Blueberries remind me of Summer and there is nothing better then being able to use fresh berries in baking.
I got inspiration from Julia's Raw Chocolate Mousse Tarts and made a tart using fresh blueberries, topped with a delicious coconut whip. The berries have been roasted with balsamic vinegar which tastes amazing combined with coconut sugar. The coconut whip is so easy to make and can be used in so many different recipes and meals!
These tarts are perfect to take to summer dinner parties and BBQ's or just to have as an after dinner treat.
This recipe is gluten free, dairy free and refined sugar free.
2 cups almond meal
¼ cup of melted coconut oil
2 tablespoons vanilla
Pinch of salt
1 tablespoon of raw maple syrup
½ teaspoon of salt
Balsamic roasted berries:
1 ½ cup of blue berries of berries of your choice
2 tablespoons of balsamic vinegar
1 tablespoon of raw maple syrup or 1 tablespoon of coconut sugar
1 tin of coconut cream (needs to be kept in fridge overnight)
2 tablespoons of raw maple syrup
2 tablespoons of vanilla
2 tablespoons of desiccated coconut
Instructions for base:
Pre heat the over to 180 C. Add all the ingredients into a bowl and mix well. Line a muffin tin with around 10 muffin paper trays and fill with the mixture, make sure you press the mixture right in to the trays. Place in the oven for 10-15 minutes or until they turn golden. Allow them to cool before putting the topping on.
Instructions for the roasted balsamic berries:
Pre heat oven to 180 C and line a baking tray with baking paper. Mix the berries, balsamic vinegar and maple syrup or coconut sugar together. Spread the mixture on the baking tray and roast for 10 minutes.
Instructions for coconut whip:
Place the coconut cream, maple syrup, vanilla and desiccated coconut in a bowl. The coconut cream has to have been left in the fridge over night before using. Using a mixer (electric is a lot easier) mix for 4-6 minutes or until the mixture becomes fluffy and light. Place back in the fridge.
Top each tart with a tablespoon of berries and a dollop of the coconut whip. Serve immediately.