Gluten Free Blueberry Tart
Gluten Free Blueberry Tart
Crust:
Ingredients:
75g Rice flour
50g Chickpea flour
75g Polenta
1 tsp Apple Pectin
125g Butter, cubed
27g or 2 tbsp Caster sugar
1 Egg, beaten
Method:
•Place all the flours, polenta and Xanthan gum and butter in the magi mix or food processor and whiz until the mixture resembles fine breadcrumbs. This can be done in a big bowl using your hands.
Add the egg and gently mix using a knife, add a little cold water to form a dough. Do not let it get too wet.
•Knead for a few minutes then wrap in cling wrap and chill for an hour.
•Bake for about 20 minutes, or until golden brown.
•Remove from the oven and let cool completely in the baking dish.
Filling:
Ingredients:
3 cups (around 400g) fresh blueberries
1/4 cup (60ml) maple syrup
1 and 1/2 tsp agar powder
3 tbsp (24g) corn starch (diluted in 3 tbsp water)
1/2 tsp vanilla extract
Method:
•To make the filling: place the blueberries, maple syrup, and agar in a medium-size saucepan. Heat over medium heat for about 5 minutes, or until the blueberries start to pop. Use a spatula to slightly mash them.
•Dilute the cornstarch in 3 tablespoons of water and add it to the saucepan. Heat for another 1-2 minutes or until the blueberry filling slightly thickens. Stir in the vanilla extract and remove from heat.
•Pour into the empty crust, and spread evenly. Let cool at room temperature for about one hour before transferring to the refrigerator.
•Refrigerate at least 3 hours before eating to allow for the filling to set.