Ingredients: Flour Brown sugar Coconut oil Salt Blueberries Maple syrup Vanilla extract Lemon juice Lemon zest Coconut cream Egg yolks
Combine crust ingredients in a bowl. Add crust to pie dish & use your fingers to spread evenly on the bottom and up the sides. Bake for 10-12 minutes.
Add all of the filling ingredients, aside from the flour into a food processor or blender. Blend for 1-2 minutes until smooth.
Place a mesh strainer over a medium-sized bowl and pour the blueberry mixture into the strainer to remove the blueberry skins.
Fold in a ½ cup of sifted flour.
Pour filling over the crust and bake for 15-20 minutes or until the filling is set on the outside but still jiggly in the middle.
Remove the tart from the oven and let cool for 30 minutes then place in the fridge for at least 4 hours or ideally overnight.
Cut into slices and enjoy!
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