Blueberry, Grape and Cacao Tartlets

STOP THE PRESS. I’ve got a new combination that rivals the classics. Its baffling as to why it is not already been used more often. Blueberry and grapes are a match made in heaven – apple and cranberry can move right over.

I love making these little tarts because they are something that always seems so indulgent and such a treat in bakeries or cake shops.
Yet with fruit’s natural sweetness and a healthy base – it should be (and is) easy to make a clean version.

I am really on a role of creating tarts and bases that are ‘clean’ or healthier alternatives that are not made of lots of oils, nuts and dates and therefore being deceivingly high calorie.



  • 50 g Coconut Flour
  • 60 g Cacao Powder
  • 100 g Egg White
  • 75 g Apple Puree*
  • 50 g Granulated Stevia/Sweetener I use Truvia


  • 200 g Blueberries
  • 200 g Red Grapes
  • 2 Tbsp Water
  • 1 Tbsp Granulated Stevia/Sweetener I use Truvia



  1. Pre-heat the oven to 185C.
  2. Mix all the ingredients together to form a sticky dough. Then roll out to half cm thick. I roll between two sheets of clingfilm to stop it sticking.
  3. Then form 12 tartlets in tart cases or rubber cupcake cakes. I cut out circles to form the bottom of the tartlets and roll thick half a cm thick sausages to form the edges and mold them together.
  4. Add all to a tray and bake for 15 minutes and then leave to cool and they will harden.


  1. Add the fruit to a saucepan with the water and sweetener.
  2. Bring to the boil and then simmer on a low heat for around 10 minutes until a sticky, chutney-style mixture is formed.
  3. Spoon into the tart bases and leave to cool.