Low-Carb Blueberry Frangipane Tart

Step 1Preheat oven to 180° C/ 355° F (fan assisted), or 200° C/ 400° F (conventional). Start by preparing the crust. Melt the butter.

Step 2Mix all of the crust ingredients together in a mixing bowl until well combined.

Step 3Press into a greased 22 cm/ 8.7 " tart pan. I use a measuring cup around the edges to get a good defined angle in the base of the crust. Bake for 10 minutes.

Step 4While the crust bakes, prepare the frangipane filling. Place the butter and sweetener in the bowl of your stand mixer and beat until light and fluffy.

Step 5Add the eggs, almond flour, sesame flour, vanilla and lemon zest and mix on low to combine well.

Step 6Spoon into the tart crust and smooth the top. Scatter the fresh blueberries evenly over the top of the tart and push them down into the frangipane filling to hold them in place. Bake for about 35 minutes.

Step 7Serve warm or cold with tea or coffee. It also tastes great with a dollop of crème fraîche, whipped cream, coconut cream or full-fat yogurt.

Step 8Store, wrapped in cling wrap, in the fridge for up to 4 days.