rosemary roasted blueberry cream tarts

alright kids. this is a good one. like, a really good one. and despite the multiple steps and fancy name, it is actually really easy. 

so be prepared to impress whoever you make these for and hide a few to eat by yourself later.

oatmeal cookie crust

  • add 1/4 cup coconut oil
  • 1/4 almond meal
  • 3/4 oats
  • 1/8 cup maple syrup
  • pinch of salt

blend until it forms into a dough. 

divide into 8 cups. 

pat dough down into silicone cups, pushing upward so it makes a tart shape.  make sure that the bottom is very thin as the dough will rise slightly.

bake at 350 for 8-10 minutes when corners are browned.

remove from stove and allow to cool for at least an hour (you can pop them in the fridge to speed up the process). 

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blueberry gel

meanwhile, increase the oven temp to 425. toss 1 heaping cup of frozen blueberries with some chopped sprigs of rosemary.

roast for about 12 minutes until fragrant. Remove from oven and cover with 1 tbsp of balsamic vinegar, gently toss to coat and allow to cool.

once cooled, pour 2/3 of the mixture into a dish and mash with a fork until relatively smooth. stir in 1 tbsp of chia seeds. allow to gel in the fridge while you work on the cream and gently save the remaining 1/3 of the blueberries for later.

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coconut cream

while the mixture is cooling, take one can of coconut cream and pour it into a bowl. you can either buy 'coconut cream' or refrigerate a can of full fat coconut milk for 4 hours and scoop out the cream from the can (it will separate from the water in the fridge).

add a 1/2 tsp of vanilla powder and beat on high until fluffy and 'whip cream-like' (mine never really gets very stiff, but that is okay in this recipe!)

**for a full tutorial on coconut cream, check out Ashlae's step by step instructions on one of my all-time favorite food blogs: oh lady cakes.

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to assemble

add the chilled blueberry gel to the cream and mix once with a spatula (do not blend! you want swirls). 

carefully remove the oat cups from the silicone molds. 

gently spoon the cream + blueberry mixture into the cups to preserve the swirl. 

collect the remaining 1/3 of the blueberries and toss with another tbsp of balsamic vinegar. 

once cooled, place on top of the cups. 

drizzle with shaved chocolate

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