Blueberry Cream Tart
- November 11, 2021
- 0 Comments
This Blueberry Cream Tart is made with a delicious tender crust, and a creamy filling topped with a hefty serving of blueberries! It’s the perfect treat and contains only 11 grams of carbs per serving!
Thank you, U.S. Highbush Blueberry Council, for sponsoring this post. As always, all thoughts and opinions are truly my own.
Can you believe that the holiday season is already here? I love this time of year because I get the chance to catch up with my friends and family—and of course enjoy some delicious food!
Our holiday gatherings always consist of an impressive variety of casseroles, appetizers, cocktails and decadent desserts, but this year I wanted to provide my guests with some healthier dessert options. This Blueberry Cream Tart seemed like the perfect addition to our holiday menu. And since it’s American Diabetes Month, I thought that it would be the perfect time to share this very tasty recipe!
That’s right! November is American Diabetes Month, which means that it’s time to take action together, as a community, and bring awareness to diabetes. It’s also a time to encourage others to recognize the signs and symptoms of this disease and support research and education efforts.
How to Make a Blueberry Cream Tart
This Blueberry Cream Tart was super easy to make. Start by mixing together the almond flour, erythritol (or other preferred sweetener), melted butter, egg and salt in a large bowl. Press the dough into a prepared pan, and carefully poke a few holes in the bottom surface, using a fork, to prevent bubbling. Bake for 10-12 minutes, or until golden and let cool.
To make the creamy filling, simply place the cream cheese, Greek yogurt, erythritol (or other preferred sweetener), vanilla, and cinnamon in a medium bowl and beat with a mixer until smooth.
Spread the filling into the tart crust and top with blueberries. If desired, drizzle a small amount of light agave or maple syrup over the berries and place in the fridge for about 1 hour until set.
The blueberries are truly the star of this dessert. They contain the perfect amount of sweetness. Not only are blueberries lower in carbs, but they are bursting with Vitamin C. Just one serving (a handful or a cup) of blueberries provides 16 percent of the daily recommended amount of vitamin C. Vitamin C helps the immune system work properly.
And if you’re not able to find fresh blueberries, don’t fret! Frozen blueberries are available year-round, and they are a convenient and cost-effective way to help you eat nutritiously and grab a boost of blue. They are frozen at the peak of freshness, locking in vitamins and minerals.
This Blueberry Cream Tart turned out fantastic! It’s creamy, delicious, and perfectly sweet! And the best part is that it only contains 11 grams of carbs and a whopping 10 grams of protein per serving! Give it a try and let me know if you will be adding this recipe to your holiday menu!
DID YOU MAKE THIS RECIPE?
I’d love to know! Please share by leaving a review below. Or, snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.
For more information on blueberries, click HERE!
Blueberry Cream Tart
For the tart crust:
- 2 ½ cups almond flour
- ¼ cup erythritol or granulated allulose or stevia
- ¼ cup melted butter
- 1 large egg
- ¼ teaspoon salt
For the filling:
- 12 ounces reduced-fat cream cheese softened
- ½ cup zero sugar vanilla Greek yogurt
- 1 tablespoon erythritol or granulated allulose or stevia
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1½ cups fresh or frozen blueberries
- Optional: light agave or maple syrup for drizzle
To make the tart crust:
- Preheat oven to 350 degrees F. Grease the bottom of a 9-inch tart pan or pie pan and set aside.
- In a large bowl, mix together the almond flour, erythritol (or other preferred sweetener), melted butter, egg and salt.
- Press the dough into the prepared pan, and carefully poke a few holes in the bottom surface, using a fork, to prevent bubbling. Bake for 10-12 minutes, or until golden and let cool.
To make the filling:
- Beat the cream cheese, Greek yogurt, erythritol (or other preferred sweetener), vanilla, and cinnamon in a medium bowl with an electric mixer on low speed until smooth.
- When the crust is cool, carefully spread the filling evenly into the crust, and arrange the blueberries on top of the filling, pressing lightly so they set in. If desired, drizzle a small amount of light agave or maple syrup over the berries.
- Chill for at least 1 hour to firm up before serving and enjoy!
Did you make this?
I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings