BLUEBERRY & ALMOND TART

At this time of year when the cravings set in for a hot winter pudding sometimes you just have to give in. 

Fabulous MCL blogger and baker Anna Vrakas of Nourish The Temptation has created this divine sugar, wheat and dairy-free Blueberry and Almond Tart so you can cosy up with a big bowlful and indulge innocently.     

It’s best served with yoghurt, whipped coconut cream or on those grey days when nothing else will do, a splash of custard! 

INGREDIENTS

For the filling: 
 

  • 400g blueberries
  • 100g almonds
  • 50g Sugavida Palmyra Jaggery  
  • 1 tsp coconut oil

For the pastry:    

  • 2 tbsp chia seeds (soaked in the almond milk for an hour)
  • 75ml almond milk
  • 50g buckwheat flour
  • 50g ground almonds
  • 2 tbsp Sugavida
  • seeds of one vanilla pod

METHOD

Preheat the oven to 180°C.

If you haven’t already soaked your chia seeds, add the almond milk and seeds into a bowl and leave them for an hour until they turn gloopy. Then split the vanilla pod lengthways and scrape out the seeds. Add these to the chia seed mix. 

In a bowl, sieve the flour and ground almonds then add the soaked chia seeds and start to combine the ingredients until you have a dough. To make it easier to roll out, place the dough into the fridge for 30 minutes to chill. 

Put your almonds into a blender and blitz for a few seconds so you get chopped almonds, but not ground. Then throw these into a pan with the coconut oil and gently toss.

After a few minutes, add the blueberries and sugar substitute and gently cook on a low heat for about 5 minutes. Pour this into your pie dish and put it to one side so you can roll out the pastry. 

Sprinkle some flour on your surface, and start to roll out the dough. You’ll need to roll it out to about ½ cm thick. To make sure it doesn’t stick to your surface, I usually lay out a sheet of baking paper under the dough before I start to roll it out. 

You can then cut out any shapes you fancy using cookie cutters, then lay them over the blueberry mixture. Pop it into the oven for about 15 minutes, or until the topping gets crispy. Serve warm with creamy accompaniment of your choice.