Chilean Guava Berry & Candied Lemon Tart (gluten free+vegan) – Sincerely Tori
So how was your last week/weekend guys? Okay, so you’re probably wanting to know what in the world a Chilean guava berry is. Also know as “New Zealand cranberries”, they are a berry that is native to South America and they grow all through the Andes where I live. Here they are called “murta” and they taste like, well you’d kind of just have to try one, but some people say they taste like apples, pineapple, or pears and I’ve even heard some say that they taste like vanilla and cotton candy. Personally, I think they taste a little like a pine tree and strawberry had a baby, but they’re very unique to say the least. They don’t grow in my neighborhood but I got these from some friends who live across the lake where they do grow. I wanted to do something simple but really good with them and a tart seemed like the perfect thing. Obviously most of you won’t be able to get your hands on them but that’s what I love about this tart, you can use any berry in their place. Oooh, I bet blueberries would be amazing or any wild berries you may have nearby. I know that when I lived in Idaho we always loved picking huckleberries, those would be perfect too! It’s gluten free too. In fact, it’s even healthy enough for breakfast or afternoon snacking. Oh, and on more thing, the candied lemons were a first time thing for me but they definitely won’t be a last. You’ve got to try them! If you guys make this I’d love to hear what berries you use! Print Chilean Guava Berry & Candied Lemon Tart (gf+v) Try something different and make this sweet, fruity treat. This tart is adaptable to be made with any kind of berry you want! Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Ingredients Candied Lemons: 1/4 cup organic sugar 1-2 lemons thinly sliced 2 cups water Crust: 3/4 teaspoons salt 1 teaspoon vanilla extract 3 tablespoons coconut oil melted 3 tablespoons maple syrup or other liquid sweetener 1 1/2 cups rolled oats 1 cup oat flour Filling: 3 cups berries of choice washed and stems removed 2 tablespoons coconut oil 2 cups water 2 lemons juice and zest 2/3 cup maple syrup or other liquid sweetener dash of salt dash of cinnamon optional 2 tablespoons cornstarch + 2 tablespoons water Instructions Candied Lemons: Combine the water and sugar in a small to medium saucepan and place over low heat. Stir until sugar is dissolved then add your lemon slices. Bring mixture to a low boil and boil uncovered for 8 to 10 minutes until the outer rind on each slice starts to look translucent. Remove pan from heat and use a fork to place lemon slices on a plate to dry. (p.s. the extra water in pan can be added to lemonade or smoothies!) Crust: Preheat oven to 325 degrees F (160 C) and grease a 10 or 12 inch tart pan with oil. Combine the salt, vanilla, coconut oil, and syrup in a mixing bowl and stir until combined. Add oats and oat flour and mix until evenly coated then press the mixture into prepared pan and use your palms to pack it down and shape on the sides. Bake for 10 - 12 minutes until the edges are just starting to turn golden brown, then remove and cool. Filling: Heat oil in a medium saucepan over high heat and add berries. Stir for 3 to 4 minutes until they start to soften then pour in 2 cups of water, lemon juice and zest, syrup, salt, and cinnamon. Bring to a boil and boil uncovered while stirring for 8 to 10 minutes until berries are very soft. Whisk the cornstarch and water together in a small dish and add to berries. Reduce heat to low and simmer, still stirring, until think. You can leave the filling as it is or, depending on what berries you use, you may prefer to puree it until smooth in a blender or food processor (the berries I used have little leaves so I decided to puree mine). Pour the filling into crust and top with candied lemons and fresh berries. You can serve immediately while it's hot or cover and place in fridge for about 1 hour to serve chilled.
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