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.
1
Add all of the filling ingredients, aside from the flour into a food processor or blender. Blend for 1-2 minutes until smooth.
2
Place a mesh strainer over a medium-sized bowl and pour the blueberry mixture into the strainer to remove the blueberry skins.
3
Fold in a ½ cup of sifted flour.
4
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.
5
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.
6
Cut into slices and enjoy!
7
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