Almond and blueberry tart with coconut cream

Name: Almond and blueberry tart with coconut cream
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 Organic Lemon; 200 g pitted dates; 200 g Coconut flake; 250 g crushed almonds; 600 g fresh blueberries (alternatively: frozen); 7-10 Tbsp scraped pulp from 1 vanilla pod; 125 g Coconut oil; 100 g Almond paste; 1/2 TEASPOON Salt; 75 g Sugar; 250 g Whipped cream; 3 TABLESPOONS Blueberry Jelly; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

1 Organic Lemon
200 g pitted dates
200 g Coconut flake
250 g crushed almonds
600 g fresh blueberries (alternatively: frozen)
7-10 Tbsp scraped pulp from 1 vanilla pod
125 g Coconut oil
100 g Almond paste
1/2 TEASPOON Salt
75 g Sugar
250 g Whipped cream
3 TABLESPOONS Blueberry Jelly
7-10 Tbsp Grease

Directions

1
Wash the lemon, grate dry and thinly grate the peel. Halve the lemon and squeeze it. Crush dates, 170 g grated coconut, 50 g ground almonds, lemon peel and 3 tbsp lemon juice in the universal chopper for 2-3 minutes until a sticky mass is formed. Grease the tart tin with a removable base (26 cm Ø). Pour the mixture on top, press down and pull up the rim. Chill for about 30 minutes.
2
In the meantime wash and sort blueberries. Finely puree 275 g blueberries and vanilla pulp. Melt coconut oil. Mix blueberry puree, coconut oil, almond paste, salt, sugar, 1 tablespoon lemon juice and 200 g ground almonds. Add 175 g whole blueberries. Spread the mixture evenly over the tart. Chill for 1 hour
3
Roast 30 g grated coconut in a pan without fat until brown, let it cool down. Whip cream until semi-stiff. Fold in half of the roasted grated coconut. Bring blueberry jelly to the boil and add 150 g blueberries. Let the compote cool down. Pour coconut cream onto the tart. Sprinkle with remaining grated coconut and sprinkle with blueberry compote
4
Waiting time 1 hour