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Ingredients:

Servings: 6 Blueberry Mini Tarts
Prep time: 30 minutes
Ready time: 30 minutes
Ingredients:

Crust

• 1 package Germinal Blueberry Bar 
• 2 tablespoons coconut oil  

Filling

• 1 cup heavy cream
• 1/4 tsp vanilla extract
• 1 1/2 tablespoon Trader Joe’s lemon curd 
• 8 oz blueberries washed and dried, for topping
• Lemon Zest for garnish 

Gluten Free  

Recipe created by: Suzan Najjar
www.suzannajjar.com

Directions:

Step 1: 
In a food processor, finely grind Germinal Blueberry bars and coconut oil until it starts to clump together.

Step 2: 
Press into a the bottom of 6 parchment paper muffin tins and chill for 20 minutes.  

Step 3:
In a stand-up mixer, mix heavy whip cream on slow and gradually increase speed until firm stiff peaks about 5-7 minutes.  

Step 4: 
Gently fold in lemon curd and vanilla extract into whipped cream.  

Step 5: 
Spoon on top of chilled blueberry bar crust and top of fresh blueberries, garnish with lemon zest.

Step 6: 
Serve immediately 

Suggestions: 
You can substitute with the Germinal Apple and Cinnamon Bar or Germinal Chocolate bar and top with your favorite fruit such as peaches or strawberry.

Tips:
Having a party? Prepare the crust and filling ahead of time and assemble right before serving.