Coconut Flour Crust, Blueberry and Cardamon Tart.

Blueberry and cardamon tart.

As it is January, I have been looking for some low sugar and low carb recipes to curb our sweet tooth. So many of the snack foods in Korea have high sugar content, and Tom and I are both trying to take the sugar highroad which can be difficult.

So last week, I scoured the Internet and pieced together this low carb, coconut flour crust recipe based around a few different recipe ideas. The cardamon really comes through and makes up for the lack of sugar. This really has interesting flavour and a satisfying taste!

Coconut Flour Crust, Blueberry and Cardamon Tart

Ingredients make one large, or two small tarts. Serves about 8.

Crust Ingredients

55g (1/2 cup) coconut flour

55g (1/2 cup) almond flour

2 eggs

3tbsp honey

60ml (1/4 cup) coconut oil or 55g butter

pinch of salt

Filling Ingredients

700ml (3.5 cups) frozen blueberries

zest and juice of one lemon

1 tbsp plain flour

1tsp ginger

1tsp ground cardamon (make sure you grind seeds well to avoid big scented lumps)

1 tsp cinnamon

2 tsp butter

2 tbsp honey

1tbsp molasses sugar

Method

1. Preheat the oven to 190C.

2. Mix the flour and salt, add the honey and then gradually combine with the whisked eggs and melted coconut oil or butter.

3. Roll out the dough between two pieces of baking paper. It may crack in places as you lift it off the floured board, but this is because coconut flour absorbs more moisture that ordinary flour. Line the greased baking tin with the pastry and mend any tears.

4. Pierce the base with a fork and bake for 12 mins and then allow to cool.

5. While this is cooking, combine the filling ingredients in a pan and simmer for around 15-20 minutes or until you are certain all the berries are warmed through.

6. Combine the berry mixture with the tart case and cool in the fridge for one hour. 

7. Serve with cream or ice cream or on it's own!