Sunday, July 18, 2010
Blueberry Cream Tart
I don’t want to sound like I’m tooting my own horn, but this tart was utterly delectable. It is the best dessert I’ve had in a really long time! A tender nutty crust and light creamy filling, topped with sweet but tangy, perfectly-ripe blueberries. All of that and it is gluten, dairy, and refined sugar free (if you use agave instead of honey it would also be vegan). I don’t want all the “free” labels to scare off anyone whose diet is not restricted. This recipe includes all easily accessible ingredients – meaning you can find everything you need at a regular supermarket! The list of ingredients is actually quite short, and the preparation is very simple!
2 Cups finely ground nuts or nut meal (pack the nuts firmly in the cups when measuring), I used almonds
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon of cinnamon
5 Tablespoons melted coconut oil or olive oil
2 Tablespoons of Honey or Agave
*This makes a crust for a 12inch tart, my only tart pan is really big, you may have a little extra if you use a “normal” 9 or 10 inch tart pan
Whipped Cream Filling:
2 Cans of Coconut Milk, refrigerated overnight*
3 Tablespoons of Honey or Agave
2 teaspoons of rose water (optional)
*This step is essential, because it makes the coconut water and cream separate and allows the cream to get nice and firm
5 Cups Fresh Blueberries
¼ Cup Water (I used some of the coconut water that I drained off the coconut cream)
1 ½ Tablespoons Cornstarch (or Arrowroot)
3-5 Tablespoons of Honey or Agave, depending on the sweetness of your berries
For the crust:
Preheat the oven to 350 degrees. Thoroughly mix together all the crust ingredients. Press the crust into your tart pan. Bake the crust for 10-12 minutes, until lightly golden. Let the crust cool completely.
For the Whipped Cream Filling:
Open the cans of coconut milk, drain off the liquid coconut water, reserve for another use. Place the solid coconut cream in a large bowl along with the honey and rosewater (if using). Use a hand mixer to whip the coconut cream until it is light and fluffy. Transfer the cream to a container, and refrigerate it until you are ready to assemble the tart.
For the Blueberry Topping:
Place 1 cup of berries, 1 tablespoon of water and honey in a saucepan. Let the mixture cook over medium-low heat until the berries burst. In a separate cup, whisk together the cornstarch and remaining 3 tablespoons of water. Add the cornstarch mixture to the berries, stirring constantly until the mixture thickens (about 1 minute). Turn off the heat, gently add the remaining berries, and coat them with the cooked berries sauce. Transfer the berries to a container, and refrigerate them until you are ready to assemble the tart.
Assembling the tart:
Once the crust is completely cool, spread the coconut cream evenly over the bottom of the crust, then evenly distribute the berry topping over the coconut cream. Cover the tart with plastic wrap, and refrigerate it until you are ready to serve it (the cream gets melty if it is left at room temperature for a long time).
I hope you enjoy this treat as much as I did!
Side Note: I made this to take to a dinner party with some of my best friends and fellow grad students. Two of my wonderful friends Vagisha and Erik are about to depart on major research trips to Sri Lanka and Kenya, so this dinner was the last time I’ll see them for a while. I love you both, please be careful!
As usual, I've also included this recipe as part of several weekly recipe sharing events: Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!