Blueberry Tart (AIP, Paleo, Gluten Free)

This gluten-free & autoimmune paleo blueberry tart is the perfect healthy treat! Even if you're not on AIP or the Paleo diet, you'll still enjoy this fresh and tasty tart!
Course Dessert
Cuisine AIP, American, French, Paleo
Keyword blueberry tart, gluten free tart
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 Servings
Calories 305 kcal
Author Hannah Healy





To make the crust:

  1. Pre-heat the oven to 350°F.
  2. In a food processor or high powered blender (like a vitamix) add the dates and blend until they are finely chopped almost into a paste (about 1-2 minutes). The pureed dates may stick into a ball--this is where you want to stop.
  3. Add the coconut oil to the food processor and blend for about 30 seconds, this will break up the dates.
  4. Then add the remaining crust ingredients (arrowroot, coconut flour, baking soda, salt, vanilla extract and apple sauce) to the food processor and blend until all the ingredients are fully mixed (about 1-2 minutes). Stop and scrape down the sides of the food processor to get any stuck ingredients and pulse for a few seconds more.
  5. Spread 1 tbsp of coconut oil to grease the 8 or 9 Inch Tart pan. Then sprinkle the crust ingredients evenly in the pan. Use your hands to press the crust dough evenly into the pan mold, taking care to press the dough all the way to the tops of the sides.
  6. Once the dough is firmly and evenly pressed into the tart pan, place it into the oven for 15-20 minutes or until the sides have started to get golden brown. Then remove the crust from the oven and allow to cool for about 30 minutes or until it is cool to the touch.


  1. To make the filling you'll need either 1 14 oz. can of unsweetened coconut cream or 1 13.5 oz. can full-fat coconut milk refrigerated overnight. You'll need to use a can of full-fat coconut milk--light coconut milk or boxed coconut milk will not work.
  2. If you're using the coconut cream, you can scoop the whole thing out of the can into a bowl. For refrigerated coconut milk, you can scoop the coconut cream out of the top into a bowl and leave the clear liquid at the bottom (you can discard the liquid or use it in smoothies). The coconut cream will be hard. Use a whisk to break it up and gently whip it until it becomes the consistency of whipped cream. Add the vanilla and a dash of salt to the coconut cream and mix it. You can also add maple syrup to the coconut cream to make it sweeter if you prefer--I didn't add any sweetener to the coconut cream and for me the crust and blueberries were sweet enough.
  3. Once the crust has cooled, scoop the coconut cream into the crust. Then put the crust and coconut cream in the refrigerator to let the coconut cream set (about 10-20 minutes). If you touch the coconut cream with your finger and it makes a small dent that stays in place, then it is set. Remove the crust from the refrigerator.
  4. Add the blueberries evenly over the coconut cream and you're all set! The tart is ready to be eaten. Keep any leftovers in the refrigerator since the coconut cream can soften.

Recipe Notes

Supplies needed: 8 or 9 Inch Tart pan

Nutrition Facts
Blueberry Tart (AIP, Paleo, Gluten Free)
Amount Per Serving
Calories 305 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 15g 75%
Sodium 122mg 5%
Potassium 271mg 8%
Total Carbohydrates 36g 12%
Dietary Fiber 4g 16%
Sugars 17g
Protein 2g 4%
Vitamin A 0.4%
Vitamin C 5.8%
Calcium 2.1%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.