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Blueberry Tart - Gluten Free

Name: Blueberry Tart - Gluten Free
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Pastry; 145g gluten free plain flour; ⅓ cup (65g) rice flour; ½ teaspoon xantham gum; 2 tablespoons almond meal; ⅓ cup (80g) Chelsea Organic Raw Sugar; Pinch of salt; 120g cold butter, cubed; 2 egg yolks; Orange Syrup; 1 cup (250ml) orange juice; ½ cup (80g) Chelsea Icing Sugar; 2x 3cm long strip of lemon; Creme Fraiche Filling; 300ml thickened cream; ½ cup (80g) Chelsea Icing Sugar, sifted; ¾ cup creme fraiche; ¾ cup greek yoghurt; 1 vanilla bean, split and seeds scraped; 1 punnet blueberries

Preparation

30 mins

Bake

30 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

Pastry

145g gluten free plain flour
⅓ cup (65g) rice flour
½ teaspoon xantham gum
2 tablespoons almond meal
⅓ cup (80g) Chelsea Organic Raw Sugar
Pinch of salt
120g cold butter, cubed
2 egg yolks

Orange Syrup

1 cup (250ml) orange juice
½ cup (80g) Chelsea Icing Sugar
2x 3cm long strip of lemon

Creme Fraiche Filling

300ml thickened cream
½ cup (80g) Chelsea Icing Sugar, sifted
¾ cup creme fraiche
¾ cup greek yoghurt
1 vanilla bean, split and seeds scraped
1 punnet blueberries

Additional tips

Xantham gum is available in small packets in the gluten free section of the supermarket.

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

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Organic Raw Sugar

Chelsea Organic Sugar is an...

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Method

To make the pastry - sift gluten free plain flour, rice flour and xantham gum. Add to processor with almond meal, Chelsea Organic Raw Sugar, salt and butter. Process until mixture resembles fine breadcrumbs. Add egg yolks and blend for a further 30 seconds or until mixture just comes together. Turn onto a clean work surface and shape into a flat disc. Wrap with plastic wrap and place in the fridge for 30 minutes.

Preheat oven to 200ºC (180ºC fan forced). Lightly grease 36cm x 12cm loose bottomed rectangular tart pan.

Place the dough between 2 sheets of baking paper and use a rolling pin to roll out to 4mm thick.

Gently ease the pastry into a tart pan to line base and sides. Don't be concerned if pastry breaks, simply patch with excess pastry. Trim excess pastry with sharp knife. Line with baking paper and two thirds fill with uncooked rice. Bake for 10 minutes. Carefully remove the paper and rice and bake for a further 10 minutes or until golden. Remove from oven and set aside to cool completely.

For orange syrup - combine orange juice and Chelsea Icing Sugar in a small saucepan. Stir over low heat until sugar dissolves. Add lemon rind and bring to the boil. Simmer for 5 minutes or until syrup thickens slightly. Allow to cool for 15 minutes.

Creme Fraiche filling - use an electric mixer to beat thickened cream and half the Chelsea Icing Sugar until soft peaks form. Combine creme fraiche, yoghurt, vanilla and remaining Chelsea Icing Sugar in another bowl and mix until well combined. Fold through whipped cream.

Just before serving spoon creme fraiche filling into tart case and top with blueberries. Drizzle with orange syrup. Drizzle additional orange syrup onto individual plated serves of tart.