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Izelle Hoffman – Blueberry Tartlets

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Izelle Hoffman –

Blueberry Tartlets

Izelle Hoffman – Blueberry Tartlets


15 - 20 min





For the crust:

200g soaked and mashed dates

150g Almond flour

50g quinoa

2tsp Caramel essence

1/2tsp oryx salt

For the filling:

500g sweet potato mash

100g Almond butter

3tsp Caramel essence

1tsp Vanilla essence

1/2tsp oryx Salt

2tbsp Honey

3 eggs


Pre heat oven to 190˚C

Prepare your pie dish with non-stick spray.

In a mixing bowl, soak the dates in hot water till soft and drain.

Add the almond flour, quinoa, salt and essence and mix well till crumb-like texture

Make a pie crust by evenly distributing the mixture in the pie dish and pressing down firmly.

Set aside

Mix the sweet potato mash, almond butter, essence, salt and honey.

Whisk the eggs separately till fluffy and add to the mixture.

Mix well and pour into the baking dish.

Bake for 15-20min till filling is set and crust is a dark golden brown colour.

Place blueberries in a small mixing bowl, drizzle with honey, add the caramel essence, salt and handful of chopped mint, mix well

Arrange the blueberries on top of the tart/tartlets, and sprinkle with almond flour

Garnish with fresh mint 

Add ingredients: 

180g Fresh blueberries

1 Tsp Honey

1 Handful of freshly chopped Mint

2g Oryx Salt

1 tsp Caramel essence

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