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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Nutty Citrus Blueberry Tarts

    Nutty Citrus Blueberry Tarts

    0
    By Alisa Fleming on February 27, 2014 Dairy Free Desserts, Dairy-Free Recipes

    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.

    Nutty Citrus Blueberry Tarts Recipe (Dairy-Free!)

    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.”

    Nutty Citrus Blueberry Tarts Recipe (Dairy-Free!)

    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
     
    Print
    Prep time
    10 mins
    Cook time
    5 mins
    Total time
    15 mins
     
    Author: Sally Surdem
    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.
    3.2.2265
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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