Lemon and Blueberry tart

A little while ago I saw this amazing looking recipe for a Lemon and Blueberry shortbread slice and I couldn’t stop thinking about how I wanted to make something similar in an allergy friendly and low sugar version.

After recently having discovered ‘Aquafaba’ as an egg replacer I thought it might be a good way to add some lightness and rise to the filling of a tart. You can find out more about this amazing discovery at aquafaba.com

So after having a little play, this is my tart.

(See below the recipe for a nut free version)

  • 180g Plain Gluten Free flour
  • 160g almond meal
  • 3 tbsp Rice Malt Syrup
  • 3 tbsp coconut oil
  • juice and finely grated zest of 4 medium lemons
  • 80g Stevia
  • 50g pure cornflour
  • 1 tbsp Nuttelex
  • 1/2 the drained liquid from a 400g tin of chic peas
  • 100g fresh blueberries

To make the crust place the flour, almond meal, syrup and oil in a food processor. Process to combine well and until it resembles wet sand (Pulse twice, then speed 5 for about 15 seconds in a Thermal Cooker).

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Grease a 26cm round spring form pan and tip the base mix into the bottom. Use your hand to press the mix down to cover the bottom and a little bit up the sides.

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Cover with baking paper and add blind baking weights (rice or beans work well) and place in a preheated 180C oven and bake for about 12 minutes. Remove from oven and remove the weights and paper and return to oven for a further 5 minutes then remove from oven and set aside. Turn the oven down to 160C.

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In a large saucepan place the zest, juice, stevia, cornflour and Nuttelex and heat over a gentle heat, whisking regularly to avoid lumps, until the curd begins to thicken. Remove from heat.

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While to curd is heating, place the chic pea liquid drained into a stand mixer and whip on a high speed until fairly stiff peaks form (not as stiff as a meringue). This will take about 4-5 minutes.

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Fold the whipped mix through the lemon curd mix – don’t over mix it.

Pour the lemon mix on top of the crust.

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Place blueberries on top and place in a preheated 160C oven for about 40 minutes. The top will be golden and beginning to crack.

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The filling of the tart will still be quite soft when you remove it from the oven but will become firmer as it cools.

Cut and serve – lovely warm or cold.

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We took this one to share with family for afternoon tea and it was thoroughly enjoyed by everyone – even those without any food restrictions!

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Enjoy 🙂

For a Nut Free Version; replace the almond meal with equal quantity sunflower seed meal or omit the almond meal and use gluten free flour plus 1 heaped tsp of psyllium (to help with flexibility).

3 thoughts on “Lemon and Blueberry tart

    1. They sure are!!! In fact, I think I need to find more ways to combine them!! I’m working on a tea cake with lemon curd and blueberries 🙂

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