Blueberry Almond Tart With Coconut Whipped Cream Recipe

Name: Blueberry Almond Tart With Coconut Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None lemon, zested and juiced; 1/2 lb pitted dates; 2 cups shredded coconut; 2 2/3 cups ground almonds; 1 1/2 lbs blueberries, thawed if frozen; None None seeds from 1 vanilla pod; 1/2 cup coconut oil; 1/4 lb marzipan; 1/3 cup sugar; 1 cup whipping cream; 3 tbsp blueberry preserves

Servings: persons

1 None lemon, zested and juiced
1/2 lb pitted dates
2 cups shredded coconut
2 2/3 cups ground almonds
1 1/2 lbs blueberries, thawed if frozen
None None seeds from 1 vanilla pod
1/2 cup coconut oil
1/4 lb marzipan
1/3 cup sugar
1 cup whipping cream
3 tbsp blueberry preserves

1
To make the tart shell, place the lemon zest and 3 tbsp of the juice in a food processor with the dates, 1 3/4 cups of the coconut and 1/2 cup of the ground almonds and process until sticky. Press into the base and sides of a lightly greased 10 inch loose-bottomed tart pan. Chill for 30 mins.
2
To make the filling, puree half of the blueberries with the vanilla seeds. Melt the remaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp lemon juice, the remaining ground almonds and a pinch of salt until smooth. Gently fold in half of the remaining blueberries, pour into the tart shell and refrigerate for 1 hour.
3
Meanwhile, to make the coconut whipped cream, toast the remaining coconut in a dry frying pan until golden brown, then set aside to cool. Beat the cream until almost stiff and stir in half the toasted coconut.
4
To make the blueberry compote, warm the blueberry jelly, add the remaining blueberries and cool.
5
To assemble, spread the coconut whipped cream on the tart, sprinkle with the remaining toasted coconut and top with the blueberry compote.

1191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 None lemon, zested and juiced, 1/2 lb pitted dates, 2 cups shredded coconut, 2 2/3 cups ground almonds, and more.

Yes, Blueberry Almond Tart With Coconut Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Almond Tart With Coconut Whipped Cream

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