Blueberry tart recipe

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...