It’s not really blueberry season yet, but sometimes you just can’t wait. I used to hate blueberries before I started eating better, and now they are my favorite. I love the really tart ones. They’re the best. I like to eat them like M&M’s, and just shove a big handful in my face…mmmm M&M’s. The peanut ones are my favorite. And I’m super OCD so I like to divide them up and eat them by color. #virgo. I do the same thing with Starburst. I wonder why they even color M&M’s anyway. They all taste the same. Would I be just as happy with all brown M&M’s? Of course I would. Oh wait, we were talking about blueberries. Nature’s M&M. With those, I like to pick out all the tart ones first and then shove them in my face. Once those are gone I just graze on the remaining sweet ones with slight indifference because I don’t enjoy them as much.
These Blueberry Lemon Tartlets are such an amazing springtime treat. They are so light and fresh, but so flavorful. Plus lemons and blueberries just go together. It’s like a peas and carrots, peanut butter and chocolate kind of thing. Have you ever had Lemon Blueberry muffins? This recipe is like that but in tart form. Now I want muffins…damn it. I just really like food.
So it’s March already! That’s so crazy. I feel like this year is flying by so fast. I’m depressed about winter being over. I live in Southern California so technically we don’t get winter. Our winter’s are anything below 70 degrees. We have summer temps here pretty much all year long, which you think would be awesome, and while I’m thankful I’ve never had to shovel sow in my life, I do like some colder weather now and then. When the temps do get cool, I get so excited. It means jackets, and scarves, and boots. I look super cute in winter clothes too. Summer clothes suck. No one needs to be subjected to my arm cellulite or my freakishly large runner’s calves.
So I still suck at snowboarding. I’m heading to Mammoth next weekend with some friends to shred. And by shred I mean take an all-day snowboarding lesson because I’m still pretty much the worst at it. Haha. I’ll get there. It’s just so hard learning new stuff when you’re an adult. I miss being a kid where you just absorbed ish like you were a sponge. I got all my gear though and this will be my 5th time going this season. Which isn’t bad considering I think started January 31st, so like a month ago, since Feb. was a shorty month.
I’m also proud to report that I’m still sticking strong to my New Year’s ressi’s! They were to drink more water and stop being gross. I’ve amped up my water game from 0 oz.to between 92 oz. and 115 oz. a day. I still have to pee all the time. I get so irritated by it. Like I’ll be in the middle of something important and have to stop just to go pee, which is super annoying. And I have 4 pimples right now, so it’s not even like my skin looks good. I think my wrinkles look less wrinkly, but that could be wishful thinking. I’m doing something active everyday, whether that’s a nice walk, a fun run on the beach, Orangetheory, Turbo-Kick Boxing, or hiking. I’m also eating better and cooking at home a lot. I’m definitely feeling the benefits of that. How ya like me now New Year’s Resolutions? Take that. Hold on I have to pee again.
This Blueberry Lemon Tartlet recipe can definitely be made in a single larger tart plan instead of 4 mini ones. Probably something between 9-11 inches would work fine. So don’t panic and freak out if you don’t have these super cute mini tartlet pans. But you should still get some because they are so cute. Cute baking-ware is the best.
Are you guys watching The Walking Dead this season? How crazy was the season opener! Now that’s what I call some serious television. I think I was like yelling at the TV and clutching a throw pillow for dear life. So intense. I’ve also been watching the People vs. OJ Simpson and it’s super good. I was so young when that whole thing happened, and while I definitely remember it, I was too young to understand all the intricacies of the trial and all the evidence they had against him. I just remember watching the white Bronco chase, the glove, Kato’s blond hair, and our teacher playing the verdict on TV in class. Now as an adult I’m fascinated by it. I do wish David Schwimmer would stop saying, “Juice” so much…we get it Ross…(rolling my eyes).
I’m also happy to announce that I’m starting a new business venture! How exciting is that?! I can’t say too much about it yet, but it’s such a great idea and it’s going to make your life so much easier. We just had our first meeting about it to discuss our business road-map and all I can say it wow. It’s going to be awesome. I’m going to be announcing more about it in the upcoming months so be sure to follow me on social media to get all the details and be the first to hear about it! Trust me. You want this. Just like you want these tarts. Mmmm hmmm.
- 2 heaping cups (8½ ounces/240 g) raw pecan pieces
- 1/4 cup (40 g) coconut flour
- ¼ cup (60 ml) pure maple syrup, dark
- 2 tablespoons melted coconut oil
- 2 tablespoons smooth almond butter
- ⅛ teaspoon fine-grain sea salt
- ½ cup (68 g) maple sugar
- ¼ cup (20 g) grated Meyer lemon zest
- ¾ cup (180 ml) fresh-squeezed Meyer lemon juice (about 4 lemons)
- 2 tablespoons raw honey
- 4 large eggs
- ⅛ teaspoon fine-grain sea salt
- 12 tablespoons (6 ounces/170 g) unsalted cold butter, cubed
- 2 cups (12 ounces/340 g) blueberries
- To make the crust, place the ingredients into the bowl of a high-powered food processor. Process until crumbly and combined, about 30 seconds, scraping down the sides of the processor as needed.
- Press the crust evenly into four 4¾-inch (12-cm) mini tart pans or desired pan(s), starting with the sides and working down to the middle. Place in the refrigerator to set while preparing the Lemon Curd.
- To make the Lemon Curd, combine the maple sugar and lemon zest in a medium-sized bowl. Mix together with a spoon until combined; set aside.
- In a large heatproof mixing bowl, combine the lemon juice, honey, eggs, and the sugar-zest mixture. Place the bowl over a saucepan half filled with water set over medium heat. As the water starts to simmer, stir constantly using a whisk, until the mixture thickens to a pudding texture and reaches 160°F (71°C), about 10 minutes. Remove from the heat and press the curd through a fine-mesh sieve into a blender pitcher. Add the salt, then blend on low, adding the butter a few cubes at a time. Continue to blend after all the butter has been added; the mixture will become light and creamy.
- Transfer to prepared tart crust and let set in the refrigerator for about 20 minutes to cool and set. If not using right away, transfer to a bowl and cover with plastic wrap, pressing directly on the surface. The curd will stay fresh for about 1 week.
- Once the curd has set, garnish each tart with about ½ cup (85 g) of blueberries and serve.
- Subs: Unsalted butter in place of almond butter in the Simple Crust.
- The Simple Crust can be enjoyed raw or baked. If planning to bake the crust: Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C). Bake for 10 to 13 minutes or until lightly browned and feels dry to the touch. Then follow steps 3 through 6.
Ange
March 6, 2016 at 8:16 pm (7 years ago)This looks amazing! New business venture? I can’t wait for you to reveal the details! I’m sure it’s something super awesome 😀
Vanessa Barajas
March 6, 2016 at 9:17 pm (7 years ago)Thanks Ange! I think it’s going to be really cool! I can’t wait to tell you about it! 😀
Sara Man
March 7, 2016 at 10:11 am (7 years ago)I love all your recipes, but I have one question. I am allergic to nuts, do you think sunflower or pumpkin seed would work as a sub for nuts and almond flour?? I am hoping so, because your cookbook is amazing!!
Vanessa Barajas
March 7, 2016 at 10:34 am (7 years ago)Hey Sara! I would suggest Otto’s Cassava Flour. Have you ever heard of it before? http://www.ottosnaturals.com/ it’s a great sub for almond flour! I know it will work in the Better Than Box Brownie recipe from my book and I want to test it out in some cake recipes next! For things like the crust in this recipe, I think seeds would totally work fine. They may change the flavor, but I think you’d probably be okay. You could even try quinoa flour or spelt. Both are gluten-free, just not grain-free. Hope that helps! 🙂
Sara Man
March 7, 2016 at 4:56 pm (7 years ago)Thanks Vanessa! i will totally try the Cassava Flour, I wasn’t sure if I could use a regular grain flour in lace of the almond, so I will try quinoa, millet or amaranth. But, spelt isn’t gluten free, it is lower gluten ,and generally easier to digest, but still does contain some gluten. Thank you for all your awesome recipes!!
Vanessa Barajas
March 7, 2016 at 5:08 pm (7 years ago)Sorry! I totally meant millet! Haha! Who can keep track of all these flours?!? 😉 Good luck let me know how it goes!
Daniela S
March 7, 2016 at 10:10 pm (7 years ago)Hi
First of all… It’s my first time visiting your website and is (Yummylicious). Good luck with new business.
I’m a big fan of TWD and usually I bake something sweet to enjoy the night episode and this recipe is definitely something to try and cant wait.
I have one question… I’m allergic to pecans any suggestions? Can I sub. With cashews? And if yes… Does something change for this recipe?
Thanks in advance. ✌🏼️
Vanessa Barajas
March 8, 2016 at 12:08 pm (7 years ago)Oh that’s a great idea for TWD! This season is so good, I can’t believe it! You can totally sub with cashews or even walnuts would be a great sub. Hazelnuts might be good too. I would use the same amount that the recipe calls for or if you decide to do a blend, which would probably be pretty tasty too, just make sure it’s a 1:1 ratio for the pecans, so measure out 2 cups total. Enjoy!
Siobhan
March 14, 2016 at 5:04 am (7 years ago)Hi Vanessa,
I waited all week to make this and I finally did last night! To die for. I had to substitute raspberries for the blueberries as the blueberries in NH haven’t been quite up to par the past few weeks.
The color is beautiful and the flavor just screams Spring. I made the big Tart pan and will be indulging every night after dinner till it is gone. I even got a spatula to scrap, lick, and clean the blender. Your lemon curd rocks! Please keep the creativity flowing.
Vanessa Barajas
March 14, 2016 at 2:34 pm (7 years ago)Yay!!! So happy to hear you loved the recipe! Aww shucks, I guess you’ll just have to make it again when blueberry season hits! haha. Great idea to sub in the raspberries instead! I know, I LOVE that lemon curd, I could eat it like yogurt!
Heather
June 29, 2016 at 11:05 am (7 years ago)Can I make this a day in advance?
Vanessa Barajas
June 29, 2016 at 2:44 pm (7 years ago)Yes, I would just keep the lemon curd covered in a bowl, and then the day of, transfer it to the crusts and then top with the blueberries. That way the curd won’t make the crust soggy overnight. You can also add strawberries and raspberries along with the blueberries for a special 4th of July themed treat! 🙂
Leah
July 13, 2016 at 7:42 am (7 years ago)Could coconut sugar be used in place of the maple sugar?
Vanessa Barajas
July 13, 2016 at 4:00 pm (7 years ago)You could definitely use coconut sugar, it will change the color of the lemon curd though and make it a lot darker. I also find that coconut sugar isn’t as sweet as maple sugar so you may need to add more or add less lemon. Just taste as you go. 🙂
Alison Goss
June 24, 2017 at 2:29 pm (6 years ago)I used coconut sugar and was disappointed with the colour. I managed to get maple sugar and will use it next time I make it which will be this weekend. I loved this recipe. It was fabulous!
Vanessa Barajas
June 28, 2017 at 11:15 am (6 years ago)Aww bummer, that’s what I figured, but I’m happy to hear you enjoyed it regardless! Also, maple sugar is really really easy to make on your own if you can get a hold of some pure maple syrup. It may be easier to find than the maple sugar for future baking and it’s cheaper. I have instructions in my cookbook. I’m excited for you to enjoy your second batch! Thanks for the follow up! 🙂
Juliana
April 13, 2017 at 12:04 am (6 years ago)Love your recipes! I need to stay paleo and have food sensitivities to most nuts and coconuts. I have found cassava works well for a flour but what would you suggest replacing coconut: milk, cream, sugar, oil etc…in your recipes?
Vanessa Barajas
April 14, 2017 at 3:44 pm (6 years ago)Hey Juliana, I would suggest cassava flour, gluten-free flour blend, or even peanut flour if you can’t have nuts. If you can’t have coconut or nut milk, I’d do full-fat dairy or pea protein milk (Ripple brand). None of that is technically 100% paleo, but you’ve got to do what works for your body! Good luck!