Low Carb Blueberry Tart
Low Carb Blueberry Tart, Individual
Prep Time10 minutes mins
Cook Time20 minutes mins
Tart Crust Bake Time8 minutes mins
Course: Dessert Keto
Cuisine: American
Keyword: almond flour tart crust, blueberry tart, Keto tart crust
Servings: 6 servings
Calories: 200kcal
Blueberry Pie Filling
- 2 cups blueberries frozen preferred
- 1/2 cup water
- 1/4 cup Golden Sweetener or Swerve
- 1 teaspoon lemon juice
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.
Serving: 1of 10 | Calories: 200kcal | Carbohydrates: 5g | Protein: 8g | Fat: 17g | Fiber: 2g