These little blueberry tarts are so cute and decorative! They are awesome as a small tasty Summer dessert when it’s hot out. I’m actually really excited to share this recipe with you all, as I’ve been thinking about it for a while. When I finally gave it a try, it came out perfect first try! Next time, I’ll try switching out the blueberries for different berries, I’m sure they will be just as delicious no matter which type of berries you use.
I don’t have an ice cream machine, so I just used a blender and it worked out fine. So no reason why you can’t make dairy free ice cream without an ice cream machine! Also, they were fairly easy to make and not at all as time consuming as they look! If you can’t find coconut cream, just grab a can of coconut milk and put it in the fridge overnight. The next day the coconut cream will be on top and ready to scoop out. You can use the coconut water for blending the dates (see recipe) and just store the rest in the fridge for a smoothie at a later time. No throwing out food here! Anyway, enjoy!
Ingredients: (Makes 12 tarts)
2 egg whites
100 grams of almonds
10 pitted dates
1/4 cup / 1/2 deciliter of coconut milk
225 grams of frozen blueberries
1 1/2 tsp lime juice
6 tsp agave or honey
6 tbsp coconut creme
1 tsp vanilla bean powder
Start by making the crust: Roughly blend the almonds and transfer to a bowl. Then blend the dates with the coconut milk until smooth. Whisk the egg whites until stiff and carefully stir them in with the almonds and date butter. Mix well. Grease a muffin tray thoroughly with coconut oil and cut strips of parchment paper to put in each of the muffin cups. That way the tarts will come out much easier. I learned this great trick from www.minimalistbaker.com and it really works! Make sure you put a little coconut oil on top of the strips as well. Then add about a tablespoon of batter to each of the muffin cups. Bake at 350 F / 175 C for about 25-30 minutes. When done, let them cool off completely.
And then the ice cream: Basically just add everything to a good blender. You may have to scrape down the sides a few times, depending on the strength of your blender. Once smooth, fill each of the muffin cups with the ice cream mix. Then freeze for about 1 1/2 – 2 hours. The tarts have to be frozen but still soft and not icy!
When done, carefully pull out the tarts using the parchment strips and decorate them the way you want. I used a few blueberries, coconut flakes and lemon leaves. Bon appetit!
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