Blueberry Sour Cream Tart
Author: Suzanne Perazzini
- 133gms/4.7oz white rice flour
- 22gms/0.8oz tapioca flour
- 45gms/1.6oz potato starch
- pinch of salt
- 1 heaped tbsp sugar
- 100gms/3.5oz butter
- 1 medium egg
- 200gms/7oz frozen blueberries
- 2 tsp tapioca flour
- 300gms/10.5 oz sour cream (if you are lactose intolerant you could use lactose-free sour cream or yoghurt)
- ½ cup icing sugar
- 3 egg yolks
- 2 tbsp white rice flour
- Blend all the dry ingredients in a food processor.
- Add the butter cut into small pieces to the food processor and process until fine crumbs form.
- Add the egg and process until it forms a dough.
- Remove from the processor and add a little more rice flour if it is too wet - this depends on the size of your egg.
- Press into a greased tart dish and place in the fridge for 30 minutes.
- Preheat the oven to 180°C/360°F.
- Place baking paper in the base of the tart and fill with rice or dried beans and blind bake for 15 minutes.
- Remove the paper and beans/rice and cook for another 10 minutes.
- Mix the blueberries in the tapioca flour and place in the pastry case.
- Combine remaining ingredients together and whisk until smooth.
- Pour over the blueberries.
- Bake at 160°C/320°F for 45 mins or until set.
- Allow to cool for 10 mins before removing from the tin.
- Dust with icing sugar and serve.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/blueberry-sour-cream-tart-gluten-free-low-fodmap/
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