The making of this entirely delicious, paleo-friendly, grain-free lemon and blueberry tart was made 100X easier by having two blocks of our ready-made sweet potato pastry tucked into the freezer. The blocks defrosted in two shakes of a lambs tail or rather, this being Sunday, while we took a brisk hike through the woods behind Saltaire. On our return we baked some of our Yorkshire sausages on a bed of caramelised butternut squash and feta cheese and tossed in some rocket leaves and pomegranate seeds for good measure. Whilst the butternut squash was roasting, we made this lemon and blueberry tart quickly and easily for a real food pudding - what a lovely Sunday autumnal feast!
FOR THE CRUST:
Sweet Potato Pastry (use 2 x 250g of the pre-prepared blocks)
FOR THE FILLING:
zest of one lemon, (plus extra for garnish, if desired)
3/4 cup fresh lemon juice
4 large eggs
1/4 cup honey (or use sweetener of your choice to equivalent)
1/3 cup coconut cream, (from a chilled, unshaken can of coconut milk)
1 X 200g punnet of fresh blueberries
TO MAKE:
Roll out the pastry and prepare a tart tin to the required size.
Carefully place the pastry into the tin and gently prick the bottom of the pastry case with a fork
Bake the pastry crust with the sides lightly covered with tin foil for about 10 minutes
Whisk together the lemon zest, lemon juice, eggs, honey and coconut cream.
Pour into the prepared crust. If the sides of your crust don’t go to the very top of the pan, you might have more filling than you need but fill the crust to wherever the sides reach to.
Drop in the blueberries.
Bake for 25-30 minutes, or until the filling is mostly set.
It will still be a little jiggly when it’s done, and will set more as it cools.
Allow to cool completely before serving, about one hour.
Whip up some double cream for a topping and prepare to amaze your family and friends (while you still can)!
Sending lots of love - Enjoy!