Desire to Live Beyond
Our Staff’s Favorite Teen Blogger Gabriella Shares Her Delicious
Grain-Free Blueberry Cream Tart
Seasonally Beautiful and Carefree
I enjoy taking whole-food ingredients and turning them into something completely unexpected. It is through time in the kitchen that I am able to distract myself from Chronic Lyme, express my artistic skills, and ultimately serve others. This is where today’s blueberry cream tart comes into play. By using Japanese sweet potato, the filling becomes rich and creamy, without the use of eggs, and also acts as a partial sweetener that no one would ever guess came from a vegetable. The crust also features fruit and vegetable flours by Anti-Grain, of which compliment the lightly sweetened tart quite nicely. Overall, my family loved the recipe, as it was easily the perfect dessert to welcome warm weather. The only comment that they had was to add even more fruit to the topping, as it makes it that much more delicious, so go ahead, load it up!
3/4 cup Anti-Grain apple flour
1/2 cup Anti-Grain sweet potato flour
1/4 cup tapioca flour + more for dusting
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup plain apple sauce
1 1/2 cups pureed Japanese sweet potato
1 tbsp vanilla extract
3/4 fresh blueberries (plus 1 cup more for topping)
2 tbsp grass-fed gelatin
1/4 cup water
1/4 cup maple sugar
1/8th tsp sea salt
To make the crust, pule together dry and wet ingredients in a food processor until a sticky dough has formed.
Grease a tart pan thoroughly, then transfer the dough to the pan.
Sprinkle the dough with extra tapioca flour, and press out until evenly spread across the entire pan.
Place the pan in the fridge and allow it to chill for 1-2 hours.
Preheat the oven to 350 degrees, and once chilled, place the tart pan on a baking sheet and place in the oven to bake for 20 minutes, until golden brown.
Remove the tart crust from the oven and allow it to cool completely before adding the filling.
To make the filling, peel and cut your sweet potato into like-size chunks, then boil until fork tender, about 10-15 minutes, then place the softened sweet potato into a food processor and blend until completely smooth, then remove it from the processor and set aside for later use.
Measure out 1 1/2 cups of the pureed sweet potato and place in a food processor, pureeing with the 3/4 cup blueberries, vanilla, maple sugar, and sea salt, until completely smooth.
In a small bowl, mix together the hot water and gelatin, then quickly add it to the food processor and continue to blend until smooth.
Pour filling into the cooled tart crust and spread evenly all around, then place remaining cup or more of blueberries on top, and any other fruit that you enjoy.
Allow the tart to sit for at least 30 minutes in the fridge to set up, then slice and enjoy!
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My name is Gabriella, and I am the teen blogger behind Beyond the Bite. Beyond the Bite is a site where I share Paleo recipes, health information, personal experiences and awareness of Chronic Lyme Disease. Lyme is not fully acknowledged by most doctors and it was not long into my illness that I began doing research on food, the human body and the science behind it all. This was a way to do everything in my own power to heal! Throughout the years I have also become very passionate for being in the kitchen, learning anything culinary related, and serving people with the food I create. While the damaging effects of untreated Borrelia Burgdorferi has had on my body may still prohibit me from living a normal healthy life, I believe that the reason behind my illness is something far greater than I could ever imagine. I remain certain that the future will be bright. Eventually I plan on pursuing a career in the field of medicine, food and where I can bring light, hope, and encouragement to Chronic Lyme Disease. Following the Primal Diet and lifestyle principles are allowing me to overcome the odds and promote healing.