Blueberry tart recipe

  • 4

  • Prep time

    undefined 15'

  • Prep time

    undefined 120'

  • Prep time

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  • Prep time

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recipe banner
  • 4

  • Prep time

    undefined 15'

  • Prep time

    undefined 120'

  • Prep time

    undefined

  • Prep time

    undefined

The lovely colours of these blueberry tarts make them a real treat. In other words, they are a dish to be set out in front of friends or to enjoy attentively on one's own. Above all, they are not to gobble down unthinking and unseeing. In this tart recipe, the fresh lavender of the blueberry puree is enlivened by the sunny yellow of the lemon zest and the bright red of the strawberries. You could also choose to top with blueberries instead of strawberries. There would be less vivid contrast, but the tarts may be more elegant and the yellow stands out even more. Moreover, we love how the tigernut granola lends texture to the crust in this tart recipe. That is to say, these are not smooth little rounds produced on the assembly line. Instead, they are imperfect and beautifully show the human touch.

Tart is as tart does

The fruit tarts you see in snooty French bakeries typically have custard set in symmetrical crusts and then topped with sliced fruit. Similarly, these follow the formula of putting something gooey on top of something crunchy and chewy, then garnishing with the unmatchable beauty of fresh fruit. However, the custardy part is much more nutritious and just as tasty, if not tastier!  

 

Amazing agave

If you have not tried using raw agave nectar in your kitchen, here's a nice way to start. Are you vegan? Because bees produce honey and humans then take advantage of this production for our own gain, honey is not suitable for vegans. Vegans should probably turn to maple syrup and agave nectar as more natural sweeteners than sugar. Both have distinct advantages depending on the demands of recipe, and some variety is nice. We chose to use agave nectar in this recipe rather than maple syrup because it has a more delicate flavour and is thinner in consistency. We love maple syrup, but it's somewhat heavier. These tarts are meant to be light and dominated by the flavours of the fruit rather than of the sweetener used. Agave nectar has benefits other than flavour as well. Studies have suggested that mice fed agave nectar have better metabolic responses than mice fed sucrose.(1) That may mean that your blood sugar won't crash as quickly if you replace sugar with agave nectar. That's a great possibility for people with a sweet tooth trying to go healthy. Fructans are polymers of fructose that occur in foods like wheat, onions, onions and garlic. Further studies done on animals indicated that agave fructans could be a supplement to fight against bone loss and strengthen the ongoing forming of bones.(2) Hey, any possible justification for having a tart is just fine by us...   

Crust

  • 50g Erbology Organic Tigernut Granola with Sea Buckthorn
  • ¼ cup unsweetened rice milk

Filling

  • 1 cup cashew nuts, hydrated overnight (or for at least 6 hours)
  • ¼ cup unsweetened rice milk
  • ½ ripe banana
  • ¼ cup blueberries
  • ½ tsp lemon zest
  • 1 tsp raw agave nectar

Decor

  • 3-4 fresh strawberries (or 2 tbsp blueberries) and ½ tsp lemon zest  for decor

  • Size: 279 g
  • Serv. size: 18 g

  1. Firstly, to make the crust, add granola and rice milk to a food processor and mix until the ingredients come together.
  2. Secondly, cut cling film in squares and line a muffin tray so the crust doesn’t stick.
  3. Divide the crust into four equal parts and press each muffin crust down with fingers.
  4. To make the filling, add all the ingredients in a high speed blender and blend until smooth and creamy.
  5. Using a pastry bag, fill each cupcake crust.
  6. Decorate with freshly sliced strawberries (or fresh blueberries) and lemon zest.
  7. Chill for 1-2 hours to set.
  8. In conclusion, remove from the tray and serve. Enjoy!
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