Blueberry and almond tart
Delicious and very simple. its actually more like a blue berry compote topped with some pastry, but thats what makes it so light. I think its best served warm with some custard 🙂
For the filling:
400g blue berries
Tsp coconut oil
For the pastry:
- 2tbs chia seeds (soaked in the almond milk for an hour)
- -75ml almond milk
- -50g buckwheat flour
- -50g ground almonds
- -2tbs Sugavida
- -Seeds of one vanilla pod
- Preheat the oven to 180 degrees.
- If you haven’t already soaked your chia seeds, add the almond milk and seeds into a bowl and leave them for an hour until they turn gloopy. Then split the vanilla pod length ways, scrape out the seeds. Add those to the chia seed mix.
- In a bowl, shiv the flour and ground almonds then add the soaked chia seeds and start to combine those ingredients until you have a dough.
- To make it easier to role out the dough, place the dough in the fridge for 30 minutes to chill.
- Put you almonds into a blender and blitz for a few seconds so you get chopped almonds, but not ground. Then through these into a pan with the coconut oil and gently tossed.
- After a few minutes, add the blueberries and sugar, and gently cook on a low heat until for about 5 minutes. Pour this into your pie dish and put it to the side so you can roll out the pastry.
- Sprinkle some flour on your surface, and start to roll out the dough. You’ll need to roll it out to about ½ cm thin. To make sure it doesn’t stick to your surface, I usually lay out a sheet of baking paper under the dough before I start to role it out.
- You can then cut out any shapes you fancy using cookie cutters, then lay them over the blueberry mixture. Pop it into the oven for about 15 minutes, or until they topping gets crispy.
- Its best served with a bit of yoghurt or some nice whipped coconut cream.