Gluten-Free Blueberry Vanilla Tart {Vegan}

Instructions

• 1.

  To make the vanilla sauce, pour maple syrup in a heavy bottom saucepan. Bring to a boil over medium heat. Add coconut cream and stir to combine. Remove from the heat and stir in vanilla. Set aside

• 2.

  CRUST

• 3.

  Using a food processor, combine almond flour, sweet sorghum flour, rice flour, and coconut sugar. Add butter and pulse until blended, and the butter is about the size of small peas. Add water one tablespoon at a time and pulse until the dough is moist and should stick together if you pinch it. I used 3 tablespoons

• 4.

  Press dough into a 9-inch tart pan including along the sides. Refrigerate until ready to use

• 5.

  For the filling, in a large bowl toss blueberries with tapioca flour and cinnamon. Pour lemon juice over the blueberries and toss again. Add vanilla sauce and gently stir to combine.

• 6.

  Transfer blueberries into prepared crust and bake for 40 minutes at 350 F, then reduce heat to 325 F and loosely cover the tart with foil, and continue baking for 20 more minutes. If you are using fresh blueberries reduce the baking time from 20 minutes to 10 minutes

• 7.

  Serve at room temperature or serve chilled with a scoop of coconut ice cream