Fruity, delicious, and with a paleo, almond flour crust! These mini blueberry tarts are a perfect summertime staple. They're light and indulgent but not too sweet and work just as well as a refreshing dessert as they do a healthy snack.
"These are so easy and turn out great. Love that you use chia seeds! Thanks for these healthy blueberry treats!" -Megan
A Quick Look At The Recipe
- ⏲️Ready In: 55 Minutes
- 👪Serves: 6
- 🍽 Calories and Protein: 347 kcals and 10 grams of protein
- 📋Main Ingredients: Blueberries, almond flour, maple syrup, chia seeds, egg, and coconut oil.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, high fiber, paleo, refined sugar-free.
- ⭐ Why You'll Love It: These mini blueberry maple tarts are naturally sweet, wholesome, and perfect for a healthy dessert or snack.
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Dairy-free, flourless, gluten-free, and paleo these mini blueberry tarts are all-around healthy! Plus, they contain real-food, simple ingredients which means they're great for toddlers just like these granola cups with yogurt.
Fresh berries make the perfect summer indulgence and these tarts take it up a notch (just like this triple berry crumble recipe!). Get the kids involved to help you make them (and pick the blueberries). It's a great way to spend time in the summer with kids just like whipping up this homemade pesto sauce.
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💭Why You'll Love This Recipe
They're light but refreshing.
The tarts are loaded with simple, nourishing ingredients.
They contain minimal ingredients.
Allergy-friendly and paleo-approved.
They're amazing as-is or topped with dairy-free vanilla ice cream.
Ingredients and Substitutions
These mini tarts are one of those amazing recipes that seem extremely "fancy" but are really quite simple.
- Fresh blueberries: Though these tarts taste best with fresh blueberries, they can easily be made with frozen ones, too. Love blueberries? Check out these gluten-free blueberry bagels!
- Maple syrup: The only sweetener in this recipe! This is what makes them such a great treat: all-natural flavor.
- Chia seeds: Used to make the blueberry pie filling while giving the recipe a dose of healthy fats. Especially since chia seeds are one of the foods I think should be in every toddler's diet!
- Almond flour: Make sure to use blanched almond flour so that the blueberry mini tarts don't come out with a "gritty" texture. Almond flour also just looks prettier! This is what's used to make the gluten-free pie crust instead of opting for puff pastry!
- Coconut oil: Gives a satiating feel to the paleo pie crust.
See the recipe card for full information on ingredients and quantities.
How To Make Blueberry Maple Tarts
Step 1: Make the blueberry pie filling.
Step 2: Mix together the crust.
Step 3: Portion the paleo pie crusting into muffin cups.
Step 4: Portion the blueberry filling into the mini tarts.
Notes On The Paleo Pie Crust
The crust is made with almond flour. Though you can definitely use almond meal, your crust will be slightly "chunkier" and not as "indulgent".
Since the maple blueberry filling uses maple syrup, there is no sweetener added to the paleo pie crust.
This is one of the reasons that the blueberry tarts make such a great toddler snack.
However, if you want to use them as more of a dessert or whoever you're serving has a bigger sweet tooth, simply add one tablespoon of coconut palm sugar into the pie crust mix .
On the other spectrum, if you want to lower the carb count on this, you can use vanilla stevia in place of maple syrup. Since blueberries are a keto fruit, it'll be much more healthy fat-based and less sugar!
One thing to note is that while the paleo pie crust does hold together, it needs to cool properly before removing it from the molds of the muffin. Letting it sit is what firms up the crust.
Important Teaching Tips
Though most people use lemon juice in their filling mixture, I find it isn't necessary. However, grating some lemon zest onto the tarts does give them a flavor boost. Just make sure that the lemon zest is extremely fine.
You can easily substitute the blueberries with fresh raspberries or any other favorite. That's the best part about gluten-free fruit desserts.
The tarts can be made using frozen fruit as well. When making the chia filling, there will be a bit of extra liquid if using frozen fruit. Simply boil it down for a few extra minutes.
The chia jam firms up a bit more when chilled, so I personally leave mine just a little bit runnier than normal if I know I'll be storing the blueberry tarts for later.
Though these mini blueberry tarts are perfect as is, they also taste delicious in a bowl with some dairy-free vanilla ice cream too.
Mini Blueberry Tarts FAQs
This blueberry tart recipe is best when kept in the refrigerator. Not only does this bring out the freshness of the blueberries but it also helps the min tarts firm up and hold together also. Coming out of the freezer they tend to thaw so that the paleo pie crust becomes a bit too soggy.
You can definitely use frozen fruit to make mini blueberry tarts. However, know that you will need to boil down the filling a bit more in order to use of the extra water from the fruit thawing.
More Healthy Dessert Recipes You'll Love
If you tried this Blueberry Maple Tarts Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Mini Blueberry Maple Tarts In A Paleo Pie Crust
Video
Equipment
- Muffin tin
- Measuring Spoons
Ingredients
Blueberry Jam:
- 2 cups blueberries
- 3 tablespoons pure maple syrup
- 1.5 tablespoon chia seeds
- Crust
- 2 cups almond meal
- 2 tablespoons coconut oil measured solid
- 1 teaspoon cinnamon
- 1 egg
- 1.5 tablespoons chopped almonds for topping
Instructions
Make the jam:
- In a pot combine the blueberries and syrup and heat over medium high. One beginning to boil/simmer, use a potato masher to mash the blueberries leaving some intact for texture.
- Add in the chia seeds and stir to combine.
- Reduce heat to medium low and let simmer for 8-10 minutes or until desired texture.
Make the crust:
- Preheat the oven to 350 degrees.
- In a large bowl combine all crust ingredients (except chopped almonds). Mix until it sticks together.
- Line a muffin tin with inserts and divide the almond mixture evenly into six tins. It will look like more than you need but you want the crust to be thick so it doesn't fall apart.
- Using your fingers, spread the mixture over the muffin tins pressing hard so it holds together.
- Bake in the oven for 8 minutes. The coconut oil will be bubbling on top, let them cool and firm up for fifteen minutes.
Assembly:
- Evenly distribute the blueberry mixture into the muffin tins.
- Topped with chopped almonds. Bake for three more minutes to combine flavors.
- Remove and let cool before enjoying!
Notes
- If you prefer a sweeter profile, add one tablespoon of coconut palm sugar to the paleo tart crust. Or use my favorite hack: vanilla stevia!
- Here’s where you can peek my favorites brands and find out where I buy all my healthy pantry ingredients!
- You can easily substitute the blueberries with fresh raspberries or any other favorite.
- Make sure to use silicone muffin cup liners, otherwise getting the tarts out of the muffin tray is terrible.
- The chia jam firms up a bit more when chilled, so I personally leave mine just a little bit runnier than normal if I know I'll be storing the blueberry tarts for later.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Stacey Crawford says
These lovely tarts have the perfect amount of sweetness, and I love that you used chia seeds to thicken the fruit compote.
fitasamamabear says
Thanks!
Megan says
These are so easy and turn out great. Love that you use chia seeds! Thanks for these healthy blueberry treats!
fitasamamabear says
Chia seeds somehow get snuck into everything here haha so it was appropriate!
Donny says
I thought these would be complicated until I saw the fairly short ingredient list and then I knew I had to make them! And they are so good!
fitasamamabear says
Haha simple is CRUCIAL in my house!