Claire’s Birthday Blueberry Tartlets
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Gluten, grain, dairy and soy free blueberry tartlets for a birthday or tea party built with all ages in mind.
Ingredients
Crust
  • 1 2 c. almond meal (must be almond meal, not flour)
  • ⅛ tsp baking soda
  • 1 egg, room temperature
  • 2 tbsp flax seed (+4 tbsp water)
  • ¼ tsp sea salt
  • ½ tsp vanilla extract
  • 2 tbsp coconut oil, melted
IceCream
  • ½ c. Full-fat coconut milk, refrigerated overnight the night before use
  • ⅛ c. light coconut milk
  • ½ tsp. vanilla extract
  • 1 tbsp. honey
  • ½ c. blueberries
Instructions
Crust
  1. Mix all dry ingredients together in a bowl.
  2. Mix egg and vanilla extract together in a separate bowl.
  3. Add melted coconut oil to dry mixture. Then, add the egg/extract to the dry mixture and stir by hand.
  4. Chill the mixture in the fridge for 15 minutes.
  5. Preheat oven to 350 degrees.
  6. Brush your tartlet pan with coconut oil.
  7. Once the mixture has chilled, separate it evenly on your pan (Note: You want to make sure to press the “dough” down enough in the middle to create somewhat of a small hole/pocket prior to baking, as this is where your ice cream will live.)
  8. Bake for about 10 minutes.
IceCream
  1. Meanwhile, mix all the ice cream ingredients together in a blender.
  2. Place the “ice cream” in the freezer for about 15 minutes to chill.
  3. Once the crust is done, take it out of the oven and let cool completely.
  4. Remove crusts from the pan, take your ice cream out of the freezer and fill the tartlets as full as you want (I placed mine on a cookie sheet covered with parchment paper).
  5. Top will a blueberry, raspberry or strawberry, if desired.
  6. Place back into the freezer until you’re ready to serve (allow to unthaw a bit prior to serving).
Recipe by A Gutsy Girl® at https://agutsygirl.com/2016/04/26/claires-birthday-blueberry-tartlets/