Blueberry lemon tart **

Blueberry lemon tart **
Blueberry lemon tart **

Usually, there’s lemon tarts and blueberry tarts. Lemon tarts are my sister’s favourite, especially the ones with meringue on top 😉 But blueberry tarts are mine. So here’s to sisterly love: a gluten-free blueberry And lemon tart 🙂

Warning: This is not difficult, but the lemon cream takes time to settle, so it’s a good idea to start the recipe well in advance, the previous day or 6 hours in advance.

Ingredients: (for one large tart, or 6-8 small ones)

For the base:

  • 150g rice flour
  • 100G corn starch
  • 1 pinch salt
  • 125g softened butter
  • 125g sugar
  • 1 egg

For the lemon filling:

  • 150g sugar
  • 200ml lemon juice
  • 1 lemon zest
  • 3 eggs
  • 35g corn starch
  • 60g butter
  • 200ml liquid cream

For the topping:

  • 50g of sugar
  • 150g blueberries
  • 4g agar agar
  • blueberries for the decor

Preparation: 2 hours (not including setting time)

Refrigeration: at least 4 hours

Baking: 180°C – 25 minutes


  1. Start with the crust.
    1. Preheat your oven to 180°C.
    2. In a bowl mix the flour and the starch with the salt and the sugar.
    3. Add the softened butter and the egg and start mixing with a wooden spatula or  by hand.
    4. Mix until you can form a ball and film it before refrigerating it for 20 minutes.
    5. On a lightly floured sheet of baking paper, roll out the dough until you have a circle slightly bigger than you tart tin.
    6. Place the dough in the tin and poke its surface with a fork before baking at mid-height for 25 minutes.
    7. When the dough starts to colour take it out and let it cool down completely.
  2. Start on the cream.
    1. In a saucepan, boil 100g of sugar and the lemon to create a lemon syrup, set aside.
    2. In a glass bowl whisk the eggs, the yolks and the rest of the sugar (50g) until they start to whiten.
    3. Add the corn starch and beat vigorously. Pour the syrup in and keep whisking.
    4. Transfer the preparation back in the saucepan and bring to simmering until it thickens, while whisking the preparation to keep it from sticking.
    5. Take the pan out of the heat and blend in the butter.
    6. Set aside in a bowl and film in contact (the film must touch the cream to protect it from oxygen to prevent the formation of a crust). Refrigerate to bring down to 25°C (77°F).
    7. Once the cream reached 25°C, pour it in the crust and refrigerate for 3 hours minimum until it sets completely.
  3. Start the topping:
    1. In a pan pour the sugar with the blueberries and simmer lightly until sirupy.
    2. Take the pas out of the heat and add the agar agar.
    3. Let it cool down for 20 minutes before pouring on top of the tart.
    4. Let it set completely in the fridge before decorating with blueberries and serving.
Blueberry lemon tart **
Blueberry lemon tart **

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