Blueberry Streusel Tart

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A decadent and dinner party-worthy dessert which combines erythritol-sweetened cookie crust, almond-einkorn streusel, stevia blueberry jam and blueberries. It is easy to whip up for any family gathering.

Streusel	Tart
70 g Butter, cubed 80 g Einkorn flour 50 g Almond, chopped 2 tbsp Coconut sugar	1/2 Nori Black Sesame Seed Cookie Dough 3 tbsp Stevia sweetened blueberry jam 250 g 250 g Blueberries, fresh or frozen (don't need to be defrosted) 1 tsp Powdered stevia sugar, optional

Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing the tart.
Roll out the cookie dough on a lightly floured surface and line a 21cm fluted tart tins with removable bases. Trim the edges. Place in the fridge for 30 minutes to rest.
Preheat oven to 190C/375F. Line tart shell with baking paper, fill with beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
Spread the jam onto the tart shell, then fill with blueberries. Sprinkle the streusel over the berries. Bake for about 25-30 minutes until golden and bubbly. Dust with powdered stevia sugar if using.

Blueberry Streusel Tart

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