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:
– 1/2 cup fresh lemon juice
– Zest of one lemon
– 1/2 cup sugar
– 1/2 cup lactose-free cream
– 3 large eggs
– 3 large egg yolks
For serving:
– 1 cup fresh blueberries
– Lactose-free cream, for serving
Method:
Prepare the Crust:
- Preheat the oven to 350°F (180°C) conventional oven.
- In a bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt.
- Press the mixture into a tart pan, ensuring an even layer.
- Bake the crust for 10 minutes or until lightly golden. Allow it to cool.
Make the Filling:
- Gently whisk together lemon, cream, sugar, and egg until smooth and well combined.
Bake the Tart:
- Lower the oven to 320°F (160°C)
- Pour the lemon filling into the cooled crust.
- Bake for approximately 25-30 minutes. The edges should be firm, but the middle will still wobble. Allow the tart to cool completely, then refrigerate for at least 2 hours before serving to set.
Serve and Enjoy:
Once chilled, garnish with the blueberries and serve with a dollop of lactose-free whipped cream, if desired.
