blueberrytarte

Blueberry Tart (gluten free)

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients
Crust:
1 ¼ cups raw nut (i.e. Hazelnuts, Walnuts, Pecans)
1c rice flour
¼ teaspoon salt
½c granulated sugar
6 Tablespoons butter

Blueberry curd:
3c blueberries, fresh/frozen whole
1c granulated sugar
1 whole lemon or orange, rind
1 whole lemon or orange, juiced
8T butter (1 stick)
3 whole eggs
3 egg yolks

Preparation
Crust:
1. Pre-heat oven to 330F degrees.
2. Place selected nut in food processor, mix until course. Add rice flour, salt, sugar and pulse.
3. Add butter and continue to pulse (2-minutes).
4. Press dough into 9-10 inch french tart pan evenly.
5. Bake for 10-minutes and cool.

Curd:
1. Place washed whole blueberries, sugar and juice into a saucepan over medium heat. Simmer until blueberries have popped and softened (10- minutes).
2. Transfer to a filter/sieve and press liquid out of blueberries.
3. Place and mix eggs in a separate bowl.
4. Temper the warm blueberry liquid into the eggs, place into the sauce pan and whisk over medium heat for (10-minutes).
5. Once the mixture begins to bubble and thickens, remove from heat and let cool (5-minutes).
6. Pour curd into baked crust and bake for 20-25minutes.
7. Remove from oven and let cool.

Blueberry Tart to start your Monday with. 😋

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