Lemon Blueberry Tart

Ratings
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
You need to be a registered member to rate this.
Loading...
Ingredients
Crust
  • 1/2 Wasa cracker (sourdough)
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla powder
  • 1 packet of powdered stevia or 4 drops of liquid stevia
  • 1 tablespoon of water
Filling
  • 1 whole egg
  • 1 tablespoon half & half
  • 8 drops English Toffee stevia
  • 1 teaspoon lemon zest
  • juice from a 1/4 lemon
  • 1/2 teaspoon vanilla powder
  • 1/4 cup blueberries
Compote topping This recipe uses your daily portion of half & half, one of your crunchy carbs, and one whole egg from an egg portion of protein. You can have the 3 egg whites for lunch or dinner to complete the rest of your protein portion.
Preparation
Crust:
  1. put all crust ingredients into a small blender and crush
  2. place in the bottom of your small baking dish
Filling:
  1. Mix all filling ingredients in a small blender
  2. Pour onto crust
  3. Top with blueberries
Compote
  1. Place first four ingredients in a saucepan on medium high heat.
  2. Stir mixture until water turns purple and a few blueberries break open.
  3. Remove from heat
  4. Sprinkle a little bit of xanthan gum and stir with a wire whisk.
  5. Pour over tart and serve warm.
Bake at 350 degrees for 20 minutes if no crust was used. Bake at 350 degrees for 24 minutes if you added the crust. Let it cool, top with a few more blueberries and powdered stevia if desired.

Leave a comment