About a week ago a Twitter pal posted a blueberry tart recipe that looked and sounded amazing. I rarely make things like this just to have in the house- I usually need some sort of inspiration to make something like this. You know, a party, family gathering or hosting a meal for friends.
As luck would have it we were invited to attend a BBQ/pool party this weekend and were asked to bring something. So, I figured why not try the blueberry tart? I woke up very early this morning to make the tart and it is in the refrigerator cooling now. So, as of the time I write this post I have not yet tasted the finished product. I did sneak some of the filling while cooking and also a little piece of crust while it was cooling and at least individually both were quite good.
I was pretty true to the recipe that I referenced with a couple of exceptions. I did not have arrowroot powder nor did I have the energy to run out to the store and buy it. So, after consulting Facebook, the Internet and Twitter I decided to use the tapioca starch I had on hand. All indications are that it worked just fine. Also, I happen to love the taste of blueberry and lime together so I substituted fresh lime juice instead of orange juice.
I hope the weather holds out today so that I may bring this to share with friends at the BBQ/pool party.
Blueberry Lime Tart
Prepare the crust:
1 1/2 cup whole wheat pastry flour
1/4 cup raw organic cane sugar
1/4 tsp sea salt
1/4 cup Earth Balance Vegan Buttery Spread
1/4 cup Earth Balance Shortening
3 tbsp very cold water
Preheat the oven to 375 degrees.
Place the pastry flour, sugar and salt in a food processor. Pulse quickly to combine. Add the Earth Balance Buttery Spread and Shortening and continue to pulse until the mixture is crumbly. Add water 1 tbsp at a time and continue to pulse until a dough forms. Press into the bottom of an 11 inch tart pan. Bake at 375 degrees until golden brown, about 20 minutes. Set aside and allow to cool completely.
Prepare the filling:
2/3 cup raw organic cane sugar
3 tbsp tapioca starch
1/4 tsp salt
1/2 tsp cinnamon
2/3 cup non dairy milk (I used So Delicious Unsweetened Coconut)
2 1/2 cups blueberries, rinsed and stems removed
1 tsp organic vanilla extract
2 tbsp Earth Balance Vegan Buttery Sticks
2 tsp fresh squeezed lime juice
1 tsp lime zest
In a medium pot place sugar, tapioca starch, salt and cinnamon. Add the non dairy milk and 1 1/2 cups of the blueberries. Bring to a boil stirring frequently. Smash the blueberries lightly with a potato masher or fork in order to release their juices. The liquid will become very thick. Remove from the heat and add the Earth Balance, vanilla extract, lime juice and lime zest. Stir and set aside to cool.*
Once the crust and filling are cooled pour the filling into the tart pan and add the rest of the blueberries on top. Garnish with powdered sugar if desired.
*Note: to cool the filling quickly submerge your pot into an ice bath.