Paleo Blueberry-Lemon Tart
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Instructions for Crust
- In a food processor mix together the eggs, honey, vanilla, ghee and palm shortening until smooth
- Add the salt, coconut flour and shredded coconut and process until a dough is formed
- Remove to a 10″ tart pan that has a parchment paper liner and is greased with virgin coconut oil
- Press the dough into the pan making the sides high and even and the bottom even
- Bake at 325º F for approximately 16 – 18 minutes or until lightly browned (watch carefully that the sides do not get burned)
- Remove from stove
- Instructions for Filling
- Zest the lemon, juice half of it and mix with the honey in a bowl until smooth
- Add blueberries and gently mix together
- Taste the filling to be sure it is sweet enough!
- Putting it Together
- When the crust is done baking, remove it from the stove and let cool a bit
- Remove the sides of the tart pan before filling, while the tart is warm, keeping the bottom
- Place on a cookie sheet for ease
- Fill the tart with the blueberry filling making sure it reaches into the sides
- Bake at 350º F for 15 minutes
- If the sides are getting too brown, protect with foil or pie protectors
- The pie is done when the blueberries have dropped and are slightly cooked