Blueberry and Lemon Tarts
After a day of working in a freezing cold office due to a broken boiler, this fresh Spring time recipe seems slightly less appropriate; for those of you with the luxury of hot water and heating however, these tarts make a pretty delicious treat! They're also perfect for any of you forgoing chocolate in the lead up to Easter. (Don't worry if, like me, you're not, there are plenty of chocolatey recipes of the way too, but in the mean time, these lemon and blueberry tarts make the most perfect zesty dessert!)
They're also super simple with a three ingredient oat crust, a lemon cashew cream filling and a one pan blueberry coulis swirled through. My elves are I are going to be spending the next couple of days warming up over some hearty crumbles and copious mugs of tea I imagine, but I'll be whipping up a batch of these in no time I am sure (boiler permitting)!
Makes 5-6 tarts
Prep: 20 minutes
Cook: 15 minutes + 1 hour setting time
Total: 1 hour 35 minutes
- 200g Oat Flour,80ml maple syrup,50g coconut oil - melted
- 150g cashews (soaked for 4-6 hours, drained and rinsed),2 tablespoons coconut milk (the hard bit from the top of the tin),1 tablespoon coconut oil,juice 3 1/2 lemons,zest one lemon,6 tablespoons maple syrup,1/2 teaspoon vanilla powder (optional)
- 180g blueberries,2 tablespoons maple syrup,zest of 1/2 a lemon
Lemon Cashew filling
Begin by greasing the miniature pie tins with a little bit of coconut oil.
Next, mix together all of the pastry base ingredients together until you have a smooth pastry like texture. Divide the mix between the cases and using your fingers, ensure that each tin is lined.
Place the base into the oven to bake for 15-18 minutes until lightly golden. Don’t worry if it puffs up in the middle a little, just pat down when they come out of the oven. (You could use rice or pastry beans if you wanted but I’ve never found this to be necessary)
Whilst the bases cook, add the ingredients for the cashew middle to a food processor and blend until smooth (2-3 minutes)
Add the blueberry coulis ingredients to a food processor and cook on a medium heat for 5-10 minutes until its fairly thick and the berries are pretty much broken down.
Remove the tarts from the oven and allow to cool completely.
Spoon the lemon mixture into the cases and then swirl the blueberry coulis through. Place into the fridge for at least an hour to firm up and enjoy! :)