Blueberry Citrus Nutty Tart
Prep time
Cook time
Total time
Serves: 2
  • ½ cup fresh squeezed grapefruit juice (lime and lemon can be substituted)
  • 2 egg yolks
  • 1 tablespoon flour
  • ¼ cup sugar
  • 1 tablespoon So Delicious Coconut Milk Creamer, Original or Vanilla
  • 1 teaspoon rum
  • ¼-1/2 cup washed, drained blueberries (or any berry)
  • ΒΌ cup roasted nuts ( I used almonds, peanuts, walnuts)
  • 2 tablespoons melted coconut oil
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  1. For the filling, pour the juice, yolks, flour and sugar into a small sauce pot. Stir to incorporate well. Turn the burner to high, whisking continuously and vigorously, bring the mixture to a boil. Immediately lower the heat to #6 or #7 add the creamer and continue to whisk so the mixture doesn't scorch on the bottom(1min).
  2. When thickened to a pudding consistency remove from heat and strain through a sieve to remove any bits. While still hot stir in the rum. Cool while you prepare the crust.
  3. For the crust, in a processor or coffee grinder grind the nuts.
  4. Mix the above ingredients together and press into 2, 3"-4" fluted tart pans.
  5. Press firmly up the sides so the nuts hold their shape, making a well in the center to allow more filling.
  6. To assemble, spoon the filling into the prepared crusts and freeze uncovered for 5-10min, just to set and cool. When ready to serve top with blueberries and a sprinkling of icing sugar if desired.
Recipe by Go Dairy Free at