Paleo Blueberry-Lemon Tart




  1. Instructions for Crust
  2. In a food processor mix together the eggs, honey, vanilla, ghee and palm shortening until smooth
  3. Add the salt, coconut flour and shredded coconut and process until a dough is formed
  4. Remove to a 10″ tart pan that has a parchment paper liner and is greased with virgin coconut oil
  5. Press the dough into the pan making the sides high and even and the bottom even
  6. Bake at 325º F for approximately 16 – 18 minutes or until lightly browned (watch carefully that the sides do not get burned)
  7. Remove from stove
  8. Instructions for Filling
  9. Zest the lemon, juice half of it and mix with the honey in a bowl until smooth
  10. Add blueberries and gently mix together
  11. Taste the filling to be sure it is sweet enough!
  12. Putting it Together
  13. When the crust is done baking, remove it from the stove and let cool a bit
  14. Remove the sides of the tart pan before filling, while the tart is warm, keeping the bottom
  15. Place on a cookie sheet for ease
  16. Fill the tart with the blueberry filling making sure it reaches into the sides
  17. Bake at 350º F for 15 minutes
  18. If the sides are getting too brown, protect with foil or pie protectors
  19. The pie is done when the blueberries have dropped and are slightly cooked