Blueberry & Almond Tarts
Prep time: 
Cook time: 
Total time: 
Serves: 18 tarts
For the pastry
  • 100gms brown rice flour
  • 100gms maize cornflour
  • ½ tsp salt
  • 100gms chilled butter
  • 50gms caster sugar
  • 1 egg
For the filling
  • 185gms whole almonds
  • 85gms butter
  • 100gms caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 250gms blueberries
For the pastry
  1. Preheat the oven to 180°C/350°F.
  2. Put the flours and salt in a food processor and process to blend well.
  3. Dice the butter and add to the processor.
  4. Process until a breadcrumb-like texture forms.
  5. Add the egg and process until a dough forms.
  6. Remove from the processor and shape it into a ball.
  7. Wrap in clingfilm and place in the fridge for 30 minutes.
  8. Press into the buttered forms of a muffin tin.
For the filling
  1. Grind the almonds in a food processor until fine.
  2. Beat the butter and sugar together until light and fluffy.
  3. Add the eggs, one at a time and beat until the mixture is smooth.
  4. Add the vanilla and almonds and mix.
  5. Fold in the blueberries and spoon the mixture into the pastry shells.
  6. Bake for 20-25 minutes, covering with tin foil if the pastry edges start to burn.
  7. Cool for 20 minutes in the tins and them remove carefully to a wire wrack to cool completely.
Recipe by The Low Fodmap Diet at