Out of all the gluten-free desserts so far, this one is the absolute king or, better said, queen. What a delight!
The inspiration for this lovely berries tart came from my best friend, who happens to carry the same name a I do, and celebrates birthday on the same day as I do. Which is today!
I first had a pleasure of tasting this wonderful tart at my friend’s wedding party. And what a wedding that was! A delight in every aspect. A beautiful couple celebrating their special day with closest friends. Beautiful, unforgettable moments spent with my best friends during a lovely May weekend. Romantic, warm, friendly, fun, unforgettable. Too many memories to summarise them in just one blog post.
And finally, a beautifully looking and tasting tart that appeared at some point of the evening. I admit, I had more than one piece of it. I must also admit (feeling just a little bit embarrassed) I actually had an idea of hiding that tart somewhere, or at least another piece, so that I could enjoy it once again at a later stage. It was just sooooo good! Well, I didn’t. What I did do, instead, was to ask my friend about the recipe the day after .
On the blog, it comes in a slightly amended, gluten-free version, with a crunchy quinoa crust and crumble.
Happy birthday, my dearest friend! xxx
500g mixed berries (e.g. raspberries, blackberries, blueberries) and currants
For the pastry:
180g uncooked quinoa, rinsed
75g ground almonds
1 tbsp cornflour
100g butter, melted
1 egg, lightly beaten
0,5 tsp salt
For the crumble:
90g uncooked quinoa, rinsed
50g gluten-free jumbo oats
50g ground almonds
100g butter, chilled
2 tbsp xylitol (or golden sugar if you prefer)
Pinch of salt
Preheat the oven to 180 C / gas mark 4.
Place all the quinoa (for the pastry and for the crumble) on a rimmed baking tray. Bake for about 12-15 minutes until golden brown. Leave to cool.
Place half of the baked quinoa in a food processor. Pulse for 30 seconds. Split all the quinoa in two parts, leaving about two thirds (180g) for the pastry and one third (90g) for the crumble.
To make the pastry base, in a bowl mix the toasted quinoa, ground almonds, corn flour and salt. Add the egg and melted butter and stir with a spoon until the mixture holds together when pressed. Press into bottom and sides of a lightly greased tart case. Cover with a baking paper, fill with baking beans or dry rice and blind bake in a preheated oven for 10-12 minutes. Remove the baking beans and paper and bake for another 5 minutes.
To make the crumble, mix the quinoa, oats and ground almonds in a bowl. Add the butter and xylitol (or sugar, if using), mix with a knife and then with your fingers until the mixture resembles bread crumbles. Chill in the fridge until needed.
Wash the berries, drain and mix in a bowl.
Place the berries onto the pre-baked pastry case. Cover with pieces of the crumble mixture.
Bake in a preheated oven for about 20-25 minutes until golden.