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Cut the puff pastry into 8 rectangles and fold the edges.
In the meantime mix the fresh blueberries with the lemon juice, erythritol, chopped almond flakes & cinnamon.
Add some of the mixture in the middle of each tart then brush the sides with some almond milk so that extra almond flakes can stick onto the edges.
Sprinkle more erythritol on top. And that’s it!
Bake for about 20 minutes at 180 degrees.
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