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Low Carb Blueberry Breakfast Tarts Recipe

Breakfast
Gluten Free
Vegetarian
★★★★☆
4.9/5
(1732 reviews)
By Zylo Nutritionist Team
Low Carb Blueberry Breakfast Tarts
Zylo Recipes

Description

Imagine starting your day with a delightful blueberry breakfast tart, a symphony of textures and flavors that dance on your palate. These tarts offer a crisp, yet tender base that provides a satisfying foundation for the juicy blueberries nestled within. Each bite is a burst of sweetness, balanced by the subtle tang of the berries.

The blueberries, plump and vibrant, release their essence as they bake, infusing the entire tart with their fruity aroma. Their natural sweetness is enhanced by a delicate glaze, creating a harmonious blend of flavors that is both comforting and invigorating. The glaze, with its gentle touch of cinnamon, adds a warm, aromatic note that complements the blueberries perfectly.

It's a glaze that doesn't overwhelm, but rather enhances the natural flavors of the fruit and the pastry. As you take a bite, the delicate pastry crumbles slightly, giving way to the soft, yielding blueberries. The glaze, smooth and subtly sweet, coats your tongue, leaving a lingering taste of cinnamon and fruit.

It's a textural experience as much as it is a flavor experience, a combination of crisp, soft, and smooth that is incredibly satisfying. These blueberry breakfast tarts are not just a treat; they are an experience. Perfect for a leisurely weekend breakfast, a special occasion, or simply a moment of self-indulgence, they are sure to brighten your day.

The aroma alone, as they bake, is enough to fill your kitchen with warmth and anticipation. Serve them warm, perhaps with a dollop of whipped cream or a dusting of powdered sugar, for an extra touch of elegance. Whether you're a seasoned baker or a novice in the kitchen, these tarts are surprisingly easy to make.

The simple ingredients come together to create something truly special, a testament to the fact that the best things in life are often the simplest. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will delight your senses and leave you craving more. These blueberry breakfast tarts are a perfect way to start the day, a sweet reminder to savor the simple joys in life.

Preparation Time

Prep Time
35 min
Cook Time
14 min
Total Time
49 min

Nutrition Information

Per 1 servings (per pastry) serving
C
Calories
300 Kcal
C
Carbs
10 g
Fi
Fiber
4 g
Sugar
3 g
P
Protein
8 g
C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 8 g
Cholestrol 150 mg
Sodium 100 mg
Potassium 50 mg
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Ingredients

    1.
    Organic Ground Flax Seed by Wild Oats
    Organic Ground Flax Seed by Wild Oats
    2 teaspoon
    2.
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    7 ounce
    3.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    4.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tablespoon
    5.
    Cinnamon, Ground
    Cinnamon, Ground
    1 teaspoon
    6.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tablespoon
    7.
    Maple Flavored Syrup by Lakanto
    Maple Flavored Syrup by Lakanto
    1 tablespoon
    8.
    100% Pure Erythritol by Now
    100% Pure Erythritol by Now
    1 tablespoon
    9.
    Raw Egg Whole
    Raw Egg Whole
    1 medium
    10.
    Water
    Water
    1 tablespoon
    11.
    Cinnamon, Ground
    Cinnamon, Ground
    1 teaspoon
    12.
    Blueberries
    Blueberries
    ½ cup, whole pieces
    13.
    Almond Butter, Unsalted
    Almond Butter, Unsalted
    ½ tablespoon
    14.
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    Almond Milk, Vanilla Or Other Flavors, Unsweetened
    ⅓ cup
    15.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon

Instructions

    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.
    2.
    Add the egg to the food processor and blend to form a dough.
    3.
    Remove the dough from the food processor and cover with plastic wrap. Refrigerate for 15 minutes.
    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.
    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.
    6.
    Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
    7.
    Divide the blueberry filling mixture evenly between four of the pastry rectangles, leaving a gap all the way around the edges.
    8.
    Flip the plain pastry rectangles over onto the blueberry covered pastries forming a lid.
    9.
    Pinch the edges of the dough together to seal it shut, then use a fork to crimp around the edges.
    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.
    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.
    12.
    Liberally coat each pastry with the glaze before serving.