PCOS- Friendly Meyer Lemon Blueberry Tartlets - PCOS Diva
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PCOS- Friendly Meyer Lemon Blueberry Tartlets

Blueberry-tartlet-1I love the flavor of Meyer Lemons; it is a cross between a lemon and a mandarin orange.   They are significantly sweeter and less acidic than their super-sour cousins.  I love using them for my warm water with lemon in the mornings.  To me, lemon is a perfect flavor to compliment spring.  In fact, Meyer lemons were my inspiration to create this gluten and grain-free lemon dessert.  I decided to use cashews to create the filling and opted for a shortbread-type crust using almond flour and finely shredded coconut.

 

Meyer Lemon Blueberry Tartlets

(makes 24 mini tarts)

 

Shortbread Crust

1 ¼ cups blanched almond flour (I used Bob’s Red Mill.)

¼ cup finely shredded unsweetened coconut (not coconut flour)

pinch of sea salt

1 T maple syrup

1 tsp. vanilla extract

4 T melted butter (I used Kerrygold unsalted.)

Meyer Lemon Cream 

1 cup raw unsalted cashews (soaked overnight)

2 T Meyer lemon juice

grated rind of 1 Meyer lemon

2 ½ tsp. lemon flavoring (I used Frontier brand.)

1 tsp. vanilla extract

3 T maple syrup

1 T coconut oil

1 T coconut cream (the thick creamy top when you open up a can of coconut milk)

1 T water

1/2 pint fresh blueberries

Preheat oven to 350 degrees.  Line a 24ct. mini muffin pan with festive paper liners.

Combine almond flour, coconut and salt in a bowl.  Add maple syrup, vanilla and butter and combine to form a dough.  Press a couple teaspoons into each muffin cup to form a mini tart shell.  Bake for 10 minutes until light golden brown. Remove from oven and cool completely on baking rack.

Place soaked and drained cashews, lemon juice, lemon rind, vanilla, lemon flavoring, maple syrup, coconut oil and coconut cream in a container for a high speed blender like a Vitamix.  Begin to process on low and work your way up to a high setting, intermittently turning the blender off and scraping the sides of the container.  Add water until you get the desired creamy consistency.  Continue to process for 1 minute on high until very smooth and creamy.

Place a dollop of lemon cream on top of each tart shell and garnish with fresh blueberries.  Chill in muffin tin and remove tartlets before serving.

 

 

 

 

 

 

 

 

 

 

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