This week has been so cold. Like down to 12 degrees cold.
In North Carolina, that’s enough to put everyone into extreme hibernation mode. It’s not worth the thirty minutes it takes it to get into our astronaut suits that are necessary to survive the thirty second walk to the car. No thanks, I’d rather stay in here with my tea and my computer. *dramatic sigh* Oh, spring. Thou art so distant.
So I decided to made these tartlets. Because who says you need to wait for spring or summer to make glorious and wonderful summery treats? I’m pretty sure I live in the day and age where you can actually buy fruit year round (thank the Lord!)
And so…to the hopeless soul curled up by the fireplace (because that’s the only place with a decent temperature for living), to the one whose hands are always icy cold (since when did blood decide to stop circulating??), to the wearer of six pairs of socks (again, circulation?), to you who just applied chap stick for the eighth time today (yet your lips are still. so. dry.), to all you who feel many miles too far from the equator...
...these tartlets are for you.
A lemony whisper of spring. A little song about summer, drizzled with blueberry sauce. The perfect little something to cheer up your chilly, gray winter
You just bake up the crust, simmer the blueberry compote, whip up the filling and some lemon whipped cream. A little assembly and you have yourself a very impressive looking dessert!
For the most part, this recipe is made of fruit and nuts—with just a bit of sweetener. Very basic and wholesome.
Lemony and sweet, super creamy and smooth, these tartlets are the perfect combination of textures and flavors. Somehow blueberries and lemons just go together so perfectly. That creamy cashew filling with bursts of blueberry topped with velvety coconut lemon whipped cream all fitted inside a crispy lemony curst.
Blueberry Lemon Tartlets
Yield: 4 tartlets
- 1 cup almond flour
- 3 T coconut flour
- dash of salt
- 1/2 tsp lemon zest
- 1 T lemon juice
- 1 egg
- 2 T maple syrup
- 1 T coconut oil, melted
- 1 1/2 cups blueberries
- 2 T coconut sugar
- 1 tsp lemon juice
- 1/4 cup softened butter
- 2 T coconut oil
- 1/4 cup cashew butter (unsalted)
- 1/2 cup coconut sugar
- Coconut whipped cream (recipe here)
- 1 tsp lemon zest
Start by making the crust. Preheat the oven to 350 degrees. Mix all the dough ingredients in a small bowl until you have a sticky ball. Divide it into four equal parts. Lightly grease your tartlet pan and press each quarter of dough into its respective mould. Bake the crusts for 12 minutes.
Next, you’re going to make the blueberry compote. Combine blueberries, coconut sugar, and lemon juice in a small saucepan. Slowly heat and then simmer blueberries for 5 minutes, stirring occasionally. Place a sieve over a small bowl and strain out the blueberries. You should be left with some blueberry sauce and about 3/4 cup cooked blueberries. Set them aside to cool.
For the filling, combine the butter, coconut oil, cashew butter, and coconut sugar in the bowl of a stand mixer. Whip until smooth. Place in the refrigerator for an hour.
While the filling is refrigerating, make the lemon cream. Whip up a batch of coconut cream (recipe here) and add lemon zest. Transfer to a piping bag and let it chill in the refrigerator until ready to use.
Once the filling has had some time to set, pull it out and whip it for another 2 minutes. Stir in 3/4 cup blueberries by hand and spoon the mixture into cooled tart shells. Pipe lemon cream on top and store in the refrigerator until ready to serve. Immediately before serving, drizzle the blueberry compote on top and garnish with a bit of lemon zest.