Nutty Citrus Blueberry Tarts

0

This recipe for blueberry tarts is a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Sally Surdem. For the custard filling, she uses dairy-free Coconut Milk Creamer from So Delicious.

Nutty Citrus Blueberry TartsNutty Citrus Blueberry TartsFast and Fresh Dairy Free Time Trials Recipe Contest Sally says, “These blueberry tarts have a grapefruit curd and toasted nut crust. I add dairy-free creamer to the curd which takes away some of the sharpness of curd and gives it a nice smooth creamy texture. Quick and easy and can be made in 5 minutes and then cooled and ready to devour in 15 minutes. It can also be made ahead and then assembled when needed or stored prepared without the berries up to 1 day ahead, refrigerated.”

For more details about the recipe contest, see this post: http://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest

Special Diet Notes & Options: Nutty Citrus Blueberry Tarts

By ingredients, this recipe is dairy-free / non-dairy, soy-free, and vegetarian.

Blueberry Citrus Nutty Tart
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
Filling:
  • ½ cup fresh squeezed grapefruit juice (lime and lemon can be substituted)
  • 2 egg yolks
  • 1 tablespoon flour
  • ¼ cup sugar
  • 1 tablespoon So Delicious Coconut Milk Creamer, Original or Vanilla
  • 1 teaspoon rum
  • ¼-1/2 cup washed, drained blueberries (or any berry)
Crust:
  • ¼ cup roasted nuts ( I used almonds, peanuts, walnuts)
  • 2 tablespoons melted coconut oil
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
Instructions
  1. For the filling, pour the juice, yolks, flour and sugar into a small sauce pot. Stir to incorporate well. Turn the burner to high, whisking continuously and vigorously, bring the mixture to a boil. Immediately lower the heat to #6 or #7 add the creamer and continue to whisk so the mixture doesn't scorch on the bottom(1min).
  2. When thickened to a pudding consistency remove from heat and strain through a sieve to remove any bits. While still hot stir in the rum. Cool while you prepare the crust.
  3. For the crust, in a processor or coffee grinder grind the nuts.
  4. Mix the above ingredients together and press into 2, 3"-4" fluted tart pans.
  5. Press firmly up the sides so the nuts hold their shape, making a well in the center to allow more filling.
  6. To assemble, spoon the filling into the prepared crusts and freeze uncovered for 5-10min, just to set and cool. When ready to serve top with blueberries and a sprinkling of icing sugar if desired.
 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: