Blueberry Sour Cream Tart
For the pastry
  • 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
For the filling
  • 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
For the pastry
  1. Blend all the dry ingredients in a food processor.
  2. Add the butter cut into small pieces to the food processor and process until fine crumbs form.
  3. Add the egg and process until it forms a dough.
  4. Remove from the processor and add a little more rice flour if it is too wet - this depends on the size of your egg.
  5. Press into a greased tart dish and place in the fridge for 30 minutes.
  6. Preheat the oven to 180°C/360°F.
  7. Place baking paper in the base of the tart and fill with rice or dried beans and blind bake for 15 minutes.
  8. Remove the paper and beans/rice and cook for another 10 minutes.
For the filling
  1. Mix the blueberries in the tapioca flour and place in the pastry case.
  2. Combine remaining ingredients together and whisk until smooth.
  3. Pour over the blueberries.
  4. Bake at 160°C/320°F for 45 mins or until set.
  5. Allow to cool for 10 mins before removing from the tin.
  6. Dust with icing sugar and serve.
Recipe by The Low Fodmap Diet at