Gluten Free Fresh Blueberry Tart
Gluten-Free Gus
Gluten-Free Gus
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 cup (4.75 oz.) tapioca flour (plus a little more for kneading)
  • 1 cup (4.5 oz.) confectioners’ sugar (plus a little more for rolling out)
  • 3/4 cup (4.25 oz.) cornstarch
  • 3/8 cup (2.5 oz.) millet flour
  • 1/4 cup (1 oz.) sweet rice flour
  • 1 teaspoon xantham gum
  • 1 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon salt
  • 1 large egg, well beaten
  • 1 cup (8 oz.) cold unsalted butter, cut into small pieces
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 1/8 cup granulated sugar
  • 2/3 cup almond milk
  • 1/4 cup (1 oz.) almond flour (substitute 1 ounce processed cashews or pinenuts)
  • 2 tablespoons coconut oil
  • 1/2 teaspoon almond extract or
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt
  • 2-3 cups fresh blueberries (Other fresh fruit. If using raspberries make certain they’re dry before placing on top of the custard.)
  • 1/4 cup fruit jam (blueberry, raspberry, apricot, even sweet marmalade)
  • 1/4 cup apple, currant, or quince jelly
  • 2. Place a line of berries in a ring around the outer most edge of the tart
  • URL", "http://glutenfreegus.com/2014/07/18/gluten-free-fresh-blueberry-tart/");
  • GA_google
  • Attr("google_page_url", "http://glutenfreegus.com/2014/07/18/gluten-free-fresh-blueberry-tart/");
  • GA_google

Instructions

Comments

Log in or Register to write a comment.