Blueberry Lime Tart with Almond Coconut Pistachio Crust

Crust

• 3/4 cup medjool dates(remove the pits)

• 1 cup pistachios

• 3/4 cup almond flour( or whole almonds)

• 3/4 cup coconut 

• Zest of one lime and juice

Place all nuts and coconut in a food processor and pulse until all is a medium sized crumb. Add in date, lime zest, & lime juice. Pulse until all is well mixed. Press into greased tart pan. Place in the freezer.

Filling

• 5 cups blueberries 

• 1/4 cup water

• 2 tbsp potato or corn starch

• 2 Tbsp warm water

• Zest from two limes

• Juice from 3 limes 

• 1/3 cup sugar

Start with 1 1/2 cup of blueberries and water in a large sauce pan and bring to a boil. Lower and simmer until the blueberries start to break down. Make a slurry with starch and warm water. Then stir into the cooking berries. Add lime juice, lime zest, & sugar. Bring to a boil. Reduce heat and stir in remaining blueberries. Simmer for a couple more minutes and remove from heat. Pour into crust and refrigerate for an hour to over night. Enjoy!