Lemon Basil Tart with Blueberry Compote

Finally I can cook in a real kitchen! For the past 4 months I’ve been studying abroad in Switzerland. The house I live in does in fact have a kitchen, but I don’t feel comfortable cooking anything but oatmeal because 1) there are 68+ students all sharing the same kitchen and 2) I don’t know if my classmates really know how to wash dishes properly…

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Since I’m back home, I’ve decided to spend the majority of my time in the kitchen coming up with fun, healthy and delicious recipes. The other day I bought three small tart pans from Sur La Table so I could create mini quiches, tarts and other fun creations.

Today I decided to make a sweet tart–a lemon basil custard tart with a blueberry compote to be exact. I also decided to make it gluten-free by using an almond flour crust. If you want to make a non gluten-free version, be my guest.

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Here’s what you’re going to need:

Crust:

-2 cups almond flour

-1 egg

– 2 tbsp coconut flour

– 1 tbsp sugar

Custard

-2 eggs

– 1 1/4 cup whole milk

– 1/3 cups sugar

– 1 tsp vanilla

– 2 tsp lemon zest

-2 tbsp basil puree*

-1 tbsp corn starch

Blueberry Compote

-1/4 cup blueberries

-2 tsp sugar

– 1 tbsp water

Directions:

Crust:

  1. Add almond flour to a food processor and pulse for a few seconds.
  2. Add the eggs, sugar, and melted coconut oil and pulse until a ball forms.
  3. Squish into the three tart pans or 1 9-inch pan.
  4. Bake at 350F for 15 minutes or until golden brown.

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Basil Puree

  1. Boil 4 cups of water
  2. Add 1 handful (about 8 large leaves) of basil leaves for 4 minutes.
  3. Remove immediately and submerse in ice water.
  4. Save 1 tbsp of the boiled water for pureeing the basil leaves.
  5. Puree the leaves and saved water and set aside

Custard

  1. In a sauce pan heat the milk and vanilla
  2. In a separate bowl combine the eggs, sugar, basil puree and lemon zest.
  3. When the milk is almost at a boil, add the wet ingredients and stir.
  4. When the mixture comes to a boil, add the corn starch and continue stirring until the custard thickens.
  5. Once thick, remove from heat and transfer to a bowl or air tight container.

Blueberry Compote

  1.  In a small saucepan, combine all ingredients.
  2. Cook over medium/high heat until the mixture thickens (about 6-8 minutes)
  3. Remove from heat and let cool.

Assembling the tarts:

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  1. Once the crusts are cooked and cooled, spoon the custard into each dish.
  2. Top with a spoonful of the blueberry compote and garnish with basil leaves and powdered sugar.
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