Fruit tarts are a simple, easy and delicious dessert. I make these tarts often, alternating the fruits, so I never get bored. Here is the blueberry tart recipe.
Ingredients
Crust
- One cup of rice flour
- 4 tablespoons of millet flour
- 2 tablespoons of raw sugar
- 2 tablespoons of coconut butter
- A tablespoon of coconut flakes
- One large egg or 2 small ones
- A teaspoon of baking powder
- A teaspoon each of: salt, cinnamon, ginger powder
- A spoonful of water
Glaze
- 3 eggs
- One spoon of raw sugar
- A spoonful of Stevia
- A teaspoon of grated lemon peel or, for the lazy, a few drops of lemon essence
Method of preparation
crust
In a larger bowl, mix rice and millet flour, baking powder, salt, cinnamon, ginger powder. Millet flour is sweeter and butterier than rice flour, as a friend said, so it will give the dough a great taste and texture. In another bowl, soften the coconut butter in a bain-marie or on the radiator, then add the sugar, egg, coconut flakes and water. Place the wet ingredients on top of the dry and mix until all the flour is incorporated. Wrap the dough in plastic wrap and refrigerate for half an hour. After this time, it is removed from the refrigerator and spread, harder, it’s true, on baking paper. Place everything in a 26 cm diameter pan and smooth the edges. Spread 3-4 tablespoons of jam evenly over the top, then 200 grams of frozen blueberries. Sprinkle with half a teaspoon each of cinnamon and ginger and put in the preheated oven for about half an hour. Meanwhile, prepare the glaze.
Glaze
Separate the eggs, beat the whites, add the sugar and Stevia, the lemon peel, then the yolks, one at a time. The result will be a light cream, which will be poured over the baked tart. Put it in the oven for another 10 minutes, on a low heat, until it is lightly browned. The result will be a creamy, light, sweet-sour and it makes our tongue blue.
