Tonight I made a variation of my White Raspberry Almond Tart for a bbq. This time I used 1 cup of frozen blueberries (lightly thawed and crushed, then swirled into the mix) and 1 cup of fresh (for on top) with toasted slivered almonds.
For the crust I used an almond crust but with 1 1/4 cups of almond flour, 1/4 cup of toasted unsweetened coconut, with fresh grated nutmeg and cinnamon. I actually really liked it, more than the white raspberry version. It also got the thumbs up from the whole table, even those who don’t eat low carb.
BLUEBERRY ALMOND CREAM CHEESE TART