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