Blueberry Cream Tart

To make the tart crust:
2 Preheat oven to 350 degrees F. Grease the bottom of a 9-inch tart pan or pie pan and set aside.
3 In a large bowl, mix together the almond flour, erythritol (or other preferred sweetener), melted butter, egg and salt.
4 Press the dough into the prepared pan, and carefully poke a few holes in the bottom surface, using a fork, to prevent bubbling. Bake for 10-12 minutes, or until golden and let cool.
To make the filling:
6 Beat the cream cheese, Greek yogurt, erythritol (or other preferred sweetener), vanilla, and cinnamon in a medium bowl with an electric mixer on low speed until smooth.
7 When the crust is cool, carefully spread the filling evenly into the crust, and arrange the blueberries on top of the filling, pressing lightly so they set in. If desired, drizzle a small amount of light agave or maple syrup over the berries.
8 Chill for at least 1 hour to firm up before serving and enjoy!