• Mix together all dry Ingredients.
• Lightly beat egg. Add in melted butter.
• Add to dry ingredients. Form into a dough ball.
• If you have time to wrap the dough in a ball in a plastic for about 15 minutes or more, it might be easier to roll out.
• Using two pieces of parchment paper or plastic, roll out. I find it easier to line pans with parchment paper and I like to use removable bottom pans.
• You may need to piece some of the sides with your hands.
• Press into each individual tart pan. You may have left over tart dough left over. You can freeze.
• Use a fork to jab bottom of crust. Wrap and keep in freezer until use, at least 30 minutes.
• When making tarts, pre-bake the tart crust for 8 to 10 minutes at 350 degrees (180 C).
• Depending on recipe, you may want to protect the crust of the tart with foil.

Low Carb Blueberry Pie Filling

• Put all ingredients in sauce pan on low for twenty minutes.
• Allow to cool, before adding to each cooled tart crust.

Make Tarts

• Top with stabilized whipped cream and refrigerate for up to 3 days.