Low FODMAP Lemon Blueberry Tart – a gluten-free masterpiece crafted with digestive ease in mind. This delightful creation is not just a treat for your taste buds but perfect for those seeking a low FODMAP indulgence without compromising on flavour, this tart brings a burst of fruity joy to any occasion.
Low FODMAP Lemon & Blueberry Tart
Prep time: 20 minutes
Cook Time: 25 minutes (plus chilling time)
Serves: 8
Ingredients:
For the Crust:
– 1 1/2 cups gluten-free almond flour
– 1/4 cup melted coconut oil
– 2 tablespoons maple syrup
– 1/2 teaspoon vanilla extract
– A pinch of salt
For the Filling:
– 1 cup fresh blueberries
– 1/2 cup fresh lemon juice
– Zest of one lemon
– 1/2 cup maple syrup
– 3 large eggs
– 1/4 cup gluten-free all-purpose flour
Method:
- Prepare the Crust:
- 1. Preheat the oven to 350°F (175°C).
3. In a bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt.
3. Press the mixture into a tart pan, ensuring an even layer.
4. Bake the crust for 10 minutes or until lightly golden. Allow it to cool.
Make the Filling:
5. In a blender, combine blueberries, lemon juice, lemon zest, maple syrup, eggs, and gluten-free all-purpose flour.
6. Blend until smooth and well combined. - Bake the Tart:
7. Pour the blueberry-lemon filling into the cooled crust.
8. Bake for approximately 25 minutes or until the filling is set.Allow the tart to cool completely, then refrigerate for at least 2 hours before serving.
Serve and Enjoy:
9. Once chilled, garnish with extra blueberries or a dollop of lactose-free whipped cream if desired. Then, slice and serve your tart!
