Gluten Free Blueberry Tart

gluten-free

Recipe by: Johanna from www.glutenfreierezeptwelt.de

All the ingredients for the gluten-free blueberry tart

For one tart, approx. 30 cm diameter

For the dough

• 85 g frozen butter, grated
• 70 g sugar
• 1 pinch of salt
• 1 egg, size L
• 140 g Ruut cassava flour

For the filling

• 150 g crème fraîche
• 250 g quark
• 20 ml cream or milk
• 1/2 tsp grated lemon zest
• 2 tbsp sugar
• 1 tbsp cornstarch
• 400 g fresh blueberries

Making a gluten-free berry tart

Tip :) For our recipes, and for weighing the flour, always use a kitchen scale.

1. Grate the frozen butter into a bowl using a kitchen grater. Add the remaining ingredients and briefly knead into a dough. Don't knead for too long, otherwise the butter gets too warm. Just until the ingredients barely come together.
2. Place the dough in the refrigerator for 30 minutes. Grease a tart pan well and sprinkle it with a little sugar.
3. Roll out the dough on a well-floured work surface and place it in the tart pan. Form a small rim as you do so.
4. Preheat the oven to 180°C, top and bottom heat.
5. For the filling, mix all the ingredients except the blueberries well and spread onto the tart base. Wash the blueberries and distribute them evenly on the cream.
6. Bake the tart for 40 minutes, let it cool and serve.

Tip:

If you have trouble rolling out the shortcrust pastry and getting it into the tart pan in one piece, you can simply place it into the pan in small pieces, bit by bit, and press it together in the pan.