Claire's Birthday Blueberry Tartlets
Gluten, grain, dairy and soy free blueberry tartlets for a birthday or tea party built with all ages in mind.
Equipment
- tartlet pan
Ingredients
- 1/2 cup almond meal must be almond meal, not flour
- 1/8 tsp baking soda
- 1 egg room temperate
- 2 Tbsp flax seed ground (+ 4 Tbsp water)
- 1/4 tsp vanilla extract
- 2 Tbsp coconut oil melted
Ice Cream
- 1/2 cup coconut milk full-fat, refrigerated overnight the night before use
- 1/8 cup coconut milk light
- 1/2 tsp vanilla extract
- 1 Tbsp honey
- 1/2 cup blueberries
Instructions
- Mix all dry ingredients together in a bowl.
- Mix egg and vanilla extract together in a separate bowl.
- Add melted coconut oil to dry mixture. Then, add the egg/extract to the dry mixture and stir by hand.
- Chill the mixture in the fridge for 15 minutes.
- Preheat oven to 350 degrees.
- Brush your tartlet pan with coconut oil.
- 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.)
- Bake for about 10 minutes.
Ice Cream
- Meanwhile, mix all the ice cream ingredients together in a blender.
- Place the “ice cream” in the freezer for about 15 minutes to chill.
- Once the crust is done, take it out of the oven and let cool completely.
- 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).
- Top will a blueberry, raspberry or strawberry, if desired.
- Place back into the freezer until you’re ready to serve (allow to unthaw a bit prior to serving).