Lemon Blueberry Tartlets
Clear thing: The lemon blueberry tartlets from Spoonsparrow are an absolute hit as a summer gluten‑free dessert!
Ingredients
- 240 g ground almonds
- 100 g gluten‑free oats
- 200 g cold butter
- 4 eggs
- 100 g raw cane sugar
- Salt
- 3 organic lemons
- 2 limes
- 150 g blueberries
Instructions
-
1.
Combine the ground almonds with the oats, 125 g of butter, one egg and 20 g of raw cane sugar in a bowl. Distribute the mixture into the molds and press it evenly onto the bottom and rim.
-
2.
Bake the tartlets in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for about 15 minutes until golden brown. Remove from the oven and let cool.
-
3.
For the cream, wash the lemons and limes hot, pat dry and grate their zest. Squeeze out all the juice and strain it through a sieve. Melt the remaining butter over a double boiler with the zest and juice, stirring until melted.
-
4.
Whisk the remaining eggs, gradually adding them while stirring, and continue to whisk over the double boiler until the mixture becomes creamy. Spoon the cream onto the tartlet bases and garnish with fresh blueberries before serving.
