7 cups blueberries-fresh or frozen (we used fresh)
3 tbsp arrowroot OR 3 tbsp corn starch (see directions when to add, arrowroot doesn't like prolonged heat, while corn starch needs it)
*Garnish: 3 mint leaves
**To make date paste:
Soak dates in hot water, drain, add to blender, adding just enough water to puree them, you can have date paste as a replacement for traditional sugars. Make a bunch, what you don't use can be frozen. Date paste doesn't freeze solid.
Crust:
2 cups pecans
½ cup oat flour
1½ tbsp crystallized ginger
*optional-1 tsp ginger (use if you'd like an added zing)
3 tbsp date paste/coconut sugar/or raw sugar/or maple syrup (if using a dry sugar, you might want to add 1 tbsp maple syrup if dough looks dry)
1 tsp cinnamon
⅛ tsp salt
Instructions
Whisk sugar, arrowroot/cornstarch if using, salt, water, lemon juice, add 4 cups berries, and mash
Cook over medium heat until mixture boils, add arrowroot (if using)
Allow to thicken and then add in additional 4 cups of berries. Remove from heat and chill. Can be made 3-5 days ahead or frozen.
Preheat oven to 350. Mix crust ingredients in a food processor. Blend until mixture comes together in a ball (few minutes)
Push mixture into a tart shell using hands. Bake for 12-15 minutes until lightly golden
When ready to serve, pour into berry mixture into crust. Chill for a few hours before serving. Can be decorated with a few mint leaves.
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-desserts/blueberry-tart-with-ginger-pecan-crust/