Lemon Blueberry Tart HIGH

Lemon Blueberry Tart


Prep Time : 30 minutes

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2 sheets gluten-free shortcrust sweet pastry
125g (4.4oz) fresh blueberries
2 eggs
250g (8.8) cream cheese
80g almond meal
60g (2.1oz) caster sugar or 20g (o.7oz) natural sweetener (eg. Norbu)
1 lemon 160ml cream



1. Preheat oven to 200 degrees. Grease a 24cm flan tin. Use both pastry sheets to cover the base of the flan tin. Cover with baking paper, fill with pastry weights or rice. Bake for 15 mins. Remove paper & weights, bake for further 5 mins. Remove from oven.
2. Remove zest & juice from lemon. Separate eggs. Process egg yolks, cream cheese, almond meal, sugar, zest, juice & cream until smooth. Beat egg whites separately until soft peaks form. Fold into cream cheese mixture.
3. Reduce oven heat to 170 degrees.Place berries in the base of the par-cooked pie shell. Cover with filling. Bake for 30 mins or until filling is firm. Refrigerate for 3 hrs or until cold.


Prep Time: 30 mins
Baking Time: 1 hr 15 mins
Serves: 8 people
Baking Temperature: 170°C
Tips: If using an egg replacer you may need to increase the cooking time

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