Description
A Bavarian Blueberry Tart represents the perfect marriage of elegant European tradition and modern wellness principles. This dessert captures the essence of summer with its burst of fresh berries and a velvety, protein-rich filling that satisfies the palate without the sugar crash.
Ingredients
2 cups Super-fine Almond Flour
1/4 cup Melted Grass-fed Butter or Coconut Oil
2 tablespoons Pure Maple Syrup or Honey
1.5 cups Greek Yogurt (Full Fat) or Cashew Cream
1 teaspoon Pure Vanilla Bean Paste
1 tablespoon Lemon Zest
3 cups Fresh Organic Blueberries
1 tablespoon Fresh Lemon Juice
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the almond flour, melted butter, and maple syrup. Stir until a dough forms. Press the mixture firmly into the bottom and sides of a 9-inch tart pan with a removable bottom
- Place the tart pan in the oven and bake for 10-12 minutes or until the edges turn a light golden brown. Remove the pan and let the crust cool completely
- In a separate bowl, whisk together the Greek yogurt, vanilla bean paste, and lemon zest. Stir until the mixture is completely smooth
- Once the crust is cold, spread the yogurt mixture evenly across the base of the tart
- In a small bowl, toss the fresh blueberries with lemon juice. This enhances the natural gloss of the fruit
- Arrange the blueberries over the cream filling. Press them gently into the cream
- Place the Bavarian Blueberry Tart in the refrigerator for at least two hours before serving
Notes
Ensure your crust is completely cool before adding the filling to prevent it from becoming runny.
You can use frozen blueberries, but simmer them into a sauce first to avoid a soggy tart.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg