Lemon Blueberry Tart

December 12, 2019 Fruit, Desserts

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Ingredients
Crust
  • 1/2 Wasa cracker (sourdough)
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon Vanilla Powder
  • 1 packet of SweetLeaf Organic Stevia Powder or 4 drops of SweetLeaf Stevia Clear Sweet Drops
  • 1 tablespoon of water
Filling
  • 1 whole egg
  • 1 tablespoon organic half & half
  • 8 drops SweetLeaf Stevia English Toffee Sweet Drops
  • 1 teaspoon lemon zest
  • Juice from a 1/4 lemon
  • 1/2 teaspoon Vanilla Powder
  • 1/4 cup blueberries
Compote topping
  • 1/4 cup of blueberries
  • 1/2 teaspoon Vanilla Powder
  • 1/4 cup of water
  • 4 drops of SweetLeaf Stevia Clear Sweet Drops
  • Sprinkle of Xanthan Gum
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 organic stevia if desired.
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