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.
- 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.