Mini Blueberry Tarts

Gorgeous ❤️ Spring is in the air and I decided to prepare something fresh and light with blueberries.
These mini tarts surprised me in the end as they turned out moist and tender on the inside, because of the fruits 🙂 and… you can eat them with a spoon 🙂 Quick and easy to prepare, as usual, I used coconut flour for the recipe. I remind you, that this flour is specific and you can not replace it with another one, because it absorbs moisture more than other types of flour.
The mini tarts are low in calories, which makes them the perfect dessert to go with your coffee. Mmmm 😊

Products
1 egg
50 g dates (stoned)
150 g yogurt (you can reduce it to 80 g yogurt, tarts will become a little drier)
20 g coconut flour
10 g butter (coconut butter is optional)
1 tsp baking powder
50 g frozen blueberries (other berries, frozen or fresh)

Method
Using a blender/chopper, beat together the egg, the dates and the yoghurt. Add to this mixture the coconut flour, the melted butter, baking powder and 2/3 of the blueberries and mix well. Divide the ready mixture into 4 tart forms (you can use and muffin tins, but don’t fill them up, to allow them to bake well). Sprinkle with the remaining 1/3 of the blueberries on top. Bake for about 15-20 minutes in a preheated at about 180˚C oven. Even fully baked, inside the mini tarts remain moist 🙂 That’s why it’s better to eat them with a spoon 🙂

If you prepare the mini tarts with 80 g yoghurt and you bake them until they get a light brown crust, they become a little drier and you can remove them from the molds. If you use 150 g yogurt they get moist and you have to use a spoon 🙂