Lemon Cream and Blueberry Tarts
This recipe was born out of boredom in our breakfasts and is the result of a few recipes I combined over the years. It is a great addition to breakfast and also makes for a light dessert!
1/2c walnuts
1/2c almonds
1tbsp vanilla extract
2tbsp coconut oil
pinch of sea salt
juice of 2 lemon
1-2tbsp honey
1/4c heavy cream
1/4c chia seed
Preheat oven to 350. Place walnuts, almonds, vanilla, melted coconut oil and sea salt in food processor. Blend until mixture is crumbly with no large pieces remaining. Divide mixture between 4 ramekins and press firmly to make crust. Bake for approximately 10-15 minutes, until crust is slightly browned. Place remaining ingredients into food processor, blend until well combined. (If the mixture is too stiff add a bit more of the liquid ingredients, the chia seeds will continue to firm up after being blended) Spoon mixture into the 4 cooled ramekins. Top with blueberries or sliced strawberries and refrigerate until thoroughly chilled.
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