• Blueberry Topping
• Place blueberries with few tablespoons of water, swerve, lemon juice in small saucepan. After about 10 minutes, add xanthan gum gel. You can leave this out, but you will have to drain some of the juice.
• Bring to boil, reduce heat to simmer and cook about 20 minutes.
• Set aside to cool.

Tart Crust

• Mix all dry ingredients first. Add butter and beaten egg and mix with hands to bring together. Wrap in plastic. Refrigerate for 15 minutes.
• I use a square 8 x 8 pan to make this and the safest thing to do is to line the whole pan in parchment paper first, as the almond flour dough can tend to stick. Spray the pan before applying the paper.
• Roll out on the parchment paper and then place the parchment paper with the dough into the pan. Freeze for five minutes or longer.
• Pre-bake for 8 minutes at 350 degrees, 180 C.

Make Cheesecake Filling

• If cream cheese is not room temperature, microwave for 10 to 20 seconds.
• Place egg, extracts, sour cream, Swerve in blender. Mix. Add cream cheese, and blend until well mixed. Add lemon juice and zest and mix again.

Assemble

• Once tart is pre-baked, pour cream cheese mixture in. Bake at 350 degrees F. for 10 minutes. Lower to 325 degrees F. and bake for 15 more minutes.
• Cool completely before refrigerating. Cool to room temperature before adding sour cream in next step.
• Spread with sour cream. . Refrigerate for at least six hours prior adding blueberry compote. Refrigerate compote separately. Add compote to cream cheese bars Cut into 16 squares. You can skip the compote and add freshly sliced strawberries as an option.