Blueberry ‘Cheese’cake Tart (paleo, AIP, vegan/dairy-free)

I’ll keep this one short

A limerick say

A story and rhyme that got lost on the way

Or could it be

A haiku perhaps

Except for the rhythm which still seems to lapse

And follow the flow of its bends and its turns

And repeat at will until words run and churn

Poems are great until rules rear their head

And start stopping motion and kill ideas dead

Or maybe rules are the key to success

They bind and submit and find light in the mess

To make sense out of what would be nonsense wordplay

A derivative, siccative way to unsay

And unravel the twists and caverns of the mind

And make ideas clear and successfully unwind

And reveal in the end what these words want to be

A tribute to tarts and to fresh blueberries

That took a while thanks, this brain is a trip

Down memory lane and a great deal of frip

But I’d better end here and escape from the fray

Of words and near rhymes and unconscionable forays

Into subconscious melodies and verbal light rays

Time instead to stop and remember the days

When pre-assigned poems were read out like plays

Seriously, leaving now to go do some reading

Enjoy the recipe, and go do some eating!

Believe it or not arrowroot glaze (+refrigeration?) has the power to turn the tart this color. (Kinda cool, huh?)

Blueberry 'Cheese'cake Tart (paleo, AIP, vegan/dairy-free)

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

These tarts are fun & handy party pleasers, lightly sweetened, with a delicate lemony-blueberry flavor. The glaze is optional but provides a nice sheen (thanks for the tip, Great British Bakeoff! 😉 ).

Author: Julie Hunter

Recipe type: Dessert

Serves: 10 mini tarts, 3-4 medium ones, or 1 large tart

Ingredients

• Filling
• 1 c cooked cauliflower, squeezed dry/drained
• 1 c coconut cream (the solid cream from 1 can of coconut milk)
• ¼ c blueberries
• 2 tb coconut oil
• zest of 2 lemons
• juice of 1 - 1.5 lemons
• 2 tb honey or maple syrup
• ½ tsp sea salt
• 1 tsp vanilla
• 
  
• AIP Crust
• 1 c cassava flour
• ⅓ c tapioca flour or arrowroot starch
• ⅓ c coconut oil
• ¼ tsp sea salt
• 1 tsp cinnamon
• 2 tb honey or maple syrup
• 2-3 tb water as needed to bring it together
• or
• Paleo No-Bake Crust
• 1 cup walnuts
• ½ c dates
• 1 tb coconut oil
• 1 tsp cinnamon
• ¼ tsp sea salt
• 
  
• Glaze (optional)
• 2 tsp arrowroot starch
• ½ c water
• 1 tsp honey or maple syrup
• 1 tsp lemon juice
• 
  Mint for garnish

Instructions

1. For AIP crust: preheat oven to 350 degrees Fahrenheit. Mix crust ingredients and press into molds. Bake for 10-15 minutes until browned.
2. For Paleo crust: mix ingredients in a food processor and press into molds.
3. Blend cheesecake ingredients together using a food processor or blender. Season to taste.
4. Pour filling into crusts and refrigerate overnight to set.
5. Decorate the top with blueberries.
6. To make the glaze, mix arrowroot starch with honey, lemon juice, and water, and heat gently over stove top until the mixture thickens. Brush over top of tart surface and berries. Garnish with mint.

3.5.3228

Mini-tarts!

And pre-glaze

This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.