Low Carb Blueberry Breakfast Tarts
These delicious low carb blueberry breakfast tarts are topped with a sweet cinnamon toffee glaze.
How to Make It
Step 1
To prepare the tart pastry, add the almond meal to a food processor along with the ground flax, butter, 1 tablespoon of erythritol, 1 teaspoon of cinnamon and salt. Blend to form a chunky crumb.
Step 2
Add the egg to the food processor and blend to form a dough.
Step 3
Remove the dough from the food processor and cover with plastic wrap. Refrigerate for 15 minutes.
Step 4
Whilst the dough is chilling you can prepare the filling. Add the blueberries to a small pan along with 1 teaspoon of erythritol and the water. Bring the mixture to a rapid boil and break the blueberries down a little with a fork. Reduce to a simmer for a minute or so until you have a reduced jam.
Step 5
Remove the dough from the fridge and open out onto the plastic wrap. Lay another sheet of plastic wrap over the top and roll the dough into a rectangle about 4mm thick. Score the dough into 8 even rectangles.
Step 6
Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 7
Divide the blueberry filling mixture evenly between four of the pastry rectangles, leaving a gap all the way around the edges.
Step 8
Flip the plain pastry rectangles over onto the blueberry covered pastries forming a lid.
Step 9
Pinch the edges of the dough together to seal it shut, then use a fork to crimp around the edges.
Step 10
Transfer the pastries to the lined oven tray to bake for 5 minutes. Using a slice, carefully turn each pastry over and bake for a further 4-5 minutes until the edges are golden brown. Remove and set aside to cool.
Step 11
Whilst the pastry is cooking you can prepare the glaze. Add the almond milk, 1/2 tablespoon of almond butter, 1 tablespoon of erythritol and 1 tablespoon of lakanto syrup to a small pan. Bring the mixture to a rapid boil over a high heat, stirring well to combine and dissolve the almond butter. Reduce the heat and stir in the cinnamon. Stir continuously for a minute or two until you have a thickened toffee like consistency.
Step 12
Liberally coat each pastry with the glaze before serving.
Ingredients
- Organic Ground Flax Seed by Wild Oats
2 teaspoon
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s
7 ounce
- Unsalted Butter
1 tablespoon
- 100% Pure Erythritol by Now
1 tablespoon
- Cinnamon, Ground
1 teaspoon
- 100% Pure Erythritol by Now
1 tablespoon
- Maple Flavored Syrup by Lakanto
1 tablespoon
- 100% Pure Erythritol by Now
1 tablespoon
- Raw Egg Whole
1 medium
- Water
1 tablespoon
- Cinnamon, Ground
1 teaspoon
- Blueberries
½ cup, whole pieces
- Almond Butter, Unsalted
½ tablespoon
- Almond Milk, Vanilla Or Other Flavors, Unsweetened
⅓ cup
- Salt, Sea Salt
⅛ teaspoon