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

Author: Julie Hunter

Recipe type: Dessert

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

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

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! ;) ).

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

For AIP crust: preheat oven to 350 degrees Fahrenheit. Mix crust ingredients and press into molds. Bake for 10-15 minutes until browned.
For Paleo crust: mix ingredients in a food processor and press into molds.
Blend cheesecake ingredients together using a food processor or blender. Season to taste.
Pour filling into crusts and refrigerate overnight to set.
Decorate the top with blueberries.
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.

Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/blueberry-cheesecake-tart/