Step 1: Make the Tart Crust

1. Preheat your oven to 350°F (175°C). Lightly grease a 6-inch tart pan with a removable bottom.
2. In a bowl, mix almond flour, coconut flour, melted butter, maple syrup, vanilla, and a pinch of salt.
3. Press the dough into the tart pan evenly along the base and sides. Prick the bottom with a fork.
4. Bake for 10–12 minutes or until golden brown. Let it cool completely.

Step 2: Prepare the Blueberry Ganache

1. In a small saucepan, combine blueberries, lemon juice, and water. Simmer for 5–6 minutes, stirring occasionally until the berries burst.
2. Strain the mixture through a fine mesh sieve to remove skins and seeds. Reserve the smooth puree.
3. In a separate saucepan, heat the cream until just simmering. Remove from heat and stir in the white chocolate until melted and smooth.
4. Add the blueberry puree to the ganache and whisk until fully incorporated. Let cool for 10–15 minutes before pouring.

Step 3: Assemble the Tart

1. Pour the blueberry ganache into the cooled tart shell. Smooth the top with a spatula.
2. Chill in the refrigerator for at least 2 hours, or until fully set.

Step 4: Garnish and Serve

1. Top with fresh blueberries, edible flowers, and mint sprigs for a fresh, colorful finish.
2. Slice and serve chilled or at room temperature for the best texture.