Blueberry Tart - Vegan & Gluten Free

Crust

~ All Purpose Flour 

~ Coconut Oil

~ Apple Sauce

~ Maple Syrup

~ Vanilla

Toppings

~ Blueberries

~ Maple Syrup

~ Rosemary

~ Cream Cheese

On low heat, cook down the blueberries with maple syrup until the blueberries are soft and there is visible juice that has settled on the bottom of the pot. When they are done. Set aside. While blueberries are cooking, chop up rosemary and set aside. 

Set oven temperature to 350. Mix all crust ingredients together. Use 0.5c amount per tart crust. Place on unbleached parchment paper. Lightly flatten the center for toppings.

In the center of every tart, top with cream cheese and blueberries. Top them off with freshly chopped rosemary.

Place in the oven and cook for about 20 minutes. The crust will turn a light golden brown and the cream cheese will be slightly melted. When done, remove from oven and enjoy!

**Wholesome ingredients composed of organic, non-gmo, gluten free, plant-based, fair trade, vegan, low added sugars, unsweetened products, and natural sources.**

Brooke Hacker