Mini Blueberry Tarts
I made these adorable individual sized tarts topped with patriotic sprinkles to celebrate independence day! They make such a fun little treat or even to jazz up breakfast!

Recipe Makes 8 Tarts
Ingredients:
1 cup almond flour
2/3 cup corn starch
2/3 cup oat flour
1 tablespoon honey
6 tablespoons egg whites
1 teaspoon vanilla extract
2 cups frozen blueberries
2 tablespoons lemon juice
1 1/2 tablespoons corn starch
1/4 teaspoon salt
1 tablespoon honey
4oz or 1/2 cup yogurt (I use greek for more protein)
Crust Directions:
Preheat oven to 350 degrees
in the bowl of a stand mixer, combine almond flour, corn starch and oat flour
add egg whites, vanilla and honey to the flour mixture
mix on medium speed for 2-3 minutes until the dough forms a ball around the paddle
dust flour over a clean counter
roll out dough to 1/8 inch thick
cut into circles about 3 1/2-4 inches wide
lightly spray a muffin tin with non stick spray
gently press each circle of dough into the muffin tin (set the circle of dough overtop of one of the muffin cups, carefully press the dough down into the cup and form to fit)
poke the bottom of the tart crust with a fork to create small holes
optional: crimp the edges of each tart crust
bake for 13 minutes
set aside to chill
Filling Directions:
in a sauce pan, combine blueberries, lemon juice, and honey
place over medium-high heat and bring to a simmer
in another small bowl, combine 1 1/2 tablespoons cornstarch with 2 tablespoons of water. Stir until smooth
add cornstarch mixture to blueberries and stir until thickened
remove from heat and transfer filling into a bowl
place in the refrigerator to chill
once filling is no longer warm, add yogurt and stir together
Assembling the Tarts
spoon blueberry filling into each tart shell
top with yogurt, whipped cream or enjoy as is!