Gluten Free Blueberry Curd Mini Tarts
Blueberry Curd Mini Tarts are not just ordinary gluten-free desserts; they are small wonders packed with bursts of juicy California blueberry goodness. Picture a luscious blueberry + lavender curd, perfectly nestled within a toasty, crunchy all-nut crust.
Equipment
Ingredients
For the crust:
- 4 tablespoons butter, melted 1/2 stick/56 grams
- 2 1/2 cups finely chopped nuts (I used half almonds and half pecans) 325 grams
- 3 tablespoons sugar 37 grams
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cardamom
- 1 large egg white lightly whisked
For the blueberry curd:
- 2 cups fresh blueberries 250 g
- zest of 2 lemons
- 1/4 cup freshly squeezed lemon juice 60 g
- 3/4 cup sugar 150 g
- 1 teaspoon culinary lavender
- 3 large eggs
- 6 tablespoons butter 80 g
- Pinch fine sea salt
For decorating:
Instructions
- Make the crust. Place a rack in the center of the oven and preheat to 325°F. Lightly grease 8 3-inch mini tart pans with cooking spray (make sure it's gluten-free). Pulse the nuts in a food processor until they are finely ground.
- In a medium bowl, stir the nuts, sugar and salt until combined. Add the 4 tablespoons melted butter and the egg white, and stir the mixture with a fork until evenly combined.
- Press about 1-2 tablespoons of the crust mixture into the base and up the sides of each of the prepared tart pans. You may need to use a bit of plastic wrap because the crust can be quite sticky.
- Blind-bake the crust before filling. Bake for 17 to 20 minutes, or until it is rich brown and smells toasty. Transfer to a wire rack and let cool completely before adding the blueberry to the pans.
- Make the blueberry curd. Pulse the lavender and sugar in the bowl of a food processor fitted with a steel blade attachment. Sift out any large bits of lavender with a sieve and set the sugar aside.
- Slice the butter into small pieces and set it in a medium bowl with a sieve over it.
- In a small pot, add the blueberries, lemon zest, lemon juice, and sugar. Cook on medium-low heat for about 20 minutes, stirring as needed until most of the blueberries burst and have released their juices.
- Strain the blueberry mixture into the bowl with the butter to remove the blueberry skins. Whisk the butter until it melts then add the eggs, one at a time, whisking well after each addition.
- Pour the blueberry juice back into the original pot (no need to do unnecessary dishes, right?). Cook over medium-low heat, whisking constantly until thickened and the temperature reaches 170°F. About 10-15 minutes.
- Pour back through the sieve into a clean bowl to make sure it's entirely smooth. Pour into clean jars and store, tightly sealed in the refrigerator. The curd will last for a few weeks in the refrigerator.
- Once the curd has cooled to at least room temp, pour it into cooled tart shells. Refrigerate until the curd has set, about 1-3 hours. Decorate the tops of the mini tarts with additional fresh blueberries, edible flowers or mint leaves. Keep in the refrigerator until serving.
Nutrition
Serving: 1tartCalories: 531kcalCarbohydrates: 41gProtein: 11gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 99mgSodium: 294mgPotassium: 339mgFiber: 5gSugar: 27gVitamin A: 554IUVitamin C: 7mgCalcium: 48mgIron: 2mg
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