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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


  • 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:

  1. Preheat oven to 350 degrees

  2. in the bowl of a stand mixer, combine almond flour, corn starch and oat flour

  3. add egg whites, vanilla and honey to the flour mixture

  4. mix on medium speed for 2-3 minutes until the dough forms a ball around the paddle

  5. dust flour over a clean counter

  6. roll out dough to 1/8 inch thick

  7. cut into circles about 3 1/2-4 inches wide

  8. lightly spray a muffin tin with non stick spray

  9. 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)

  10. poke the bottom of the tart crust with a fork to create small holes

  11. optional: crimp the edges of each tart crust

  12. bake for 13 minutes

  13. set aside to chill

Filling Directions:

  1. in a sauce pan, combine blueberries, lemon juice, and honey

  2. place over medium-high heat and bring to a simmer

  3. in another small bowl, combine 1 1/2 tablespoons cornstarch with 2 tablespoons of water. Stir until smooth

  4. add cornstarch mixture to blueberries and stir until thickened

  5. remove from heat and transfer filling into a bowl

  6. place in the refrigerator to chill

  7. once filling is no longer warm, add yogurt and stir together

Assembling the Tarts

  1. spoon blueberry filling into each tart shell

  2. top with yogurt, whipped cream or enjoy as is!

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