Mini Blueberry Maple Tarts In A Paleo Pie Crust

The perfect snack or healthy dessert! these blueberry mini pies are made from simple ingredients and a refreshing burst of summertime flavor.

Course Dessert

Cuisine American

Keyword blueberries, grain-free tarts, paleo berry tarts, summer

Prep Time 5

Cook Time 20

Total Time 55

Servings tarts

Calories 347kcal

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.

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.

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.