Prepare a clean, dry and lightly floured surface.  Measure out all of the flour and salt; quickly mix together with a wire whisk.

Then add in small pieces of the cold-to-almost-frozen coconut oil.  As you knead the dough your hands will warm the oil and soften in so you’ll want to work quickly.

Add the ice cold water and carefully work the dough just enough to combine all of the so they will stick together when you squeeze a fist full. If needed add a little more coconut oil or flour.

Dust the surface with flour again and starts to roll it out.

These rustic little tarts will have more personality with rough edges so do not worry about the exact shapes or edges.

You’ll want rolled out pieces just large enough to fit the mini tart pan and then fold back over the edges and a bit of the top of the frozen blueberries.

When all of your tart pans are prepared fill with the frozen blueberries.  Right out of the bag is perfect and saves on cleanup.

Sprinkle each with a tablespoon of couscous, this will help absorb some of the blueberry juice as the tart bakes and gives it a fuller texture.

Bake at 375 degrees F for about 20 minutes or until the crust has started to lightly brown.

Ovens tend to cook differently so keep an eye on it as you approach the 55 minute mark, more or less time might be needed.

Let rest for about 10 minutes before serving.