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Blueberry Tart with Orange Syrup and Crème Fraîche Filling

This delightful blueberry tart combines vibrant berries with a luscious, creamy filling and a zesty orange syrup, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, European
Calories: 320
Ingredients Method Notes

Ingredients
  

For the tart crust
  • 145 g gluten-free plain flour
  • 65 g rice flour
  • 1/2 tsp xanthan gum
  • 2 tbsp almond meal
  • 80 g raw caster sugar
  • 1 pinch salt
  • 120 g cold butter, cubed
  • 2 large egg yolks
For the filling and topping
  • 125 g fresh blueberries
  • 250 ml orange juice
  • 80 g icing sugar
  • 2 strips lemon peel
  • 300 ml thickened cream
  • 80 g pure icing sugar, sifted
  • 3/4 cup crème fraîche
  • 3/4 cup Greek yogurt
  • 1 large vanilla bean, split

Method
 

Preparation of Crust
  1. Sift together gluten-free plain flour, rice flour, and xanthan gum in a bowl.
  2. In a food processor, combine the sifted flours, almond meal, caster sugar, salt, and cold butter. Process until it resembles fine breadcrumbs.
  3. Add the egg yolks and blend for another 30 seconds until the mixture comes together.
  4. Turn the dough onto a clean surface and shape it into a flat disc. Wrap in plastic and chill in the fridge for 30 minutes.
Baking the Crust
  1. Preheat your oven to 200 degrees C (180 degrees C fan forced).
  2. Roll out the chilled dough between two sheets of baking paper to about 4mm thick.
  3. Gently place the pastry in a 36cm x 12cm loose-bottomed rectangular tart pan, smoothing it along the base and sides. Patch any cracks as necessary.
  4. Trim excess dough and line with baking paper filled with uncooked rice. Bake for 10 minutes.
  5. Remove the paper and rice, and continue to bake for another 10 minutes until the crust is golden. Allow it to cool completely.
Making the Orange Syrup
  1. Combine orange juice and icing sugar in a small saucepan over low heat, stirring until sugar dissolves.
  2. Add lemon peel and bring to a boil. Simmer for about 5 minutes until slightly thickened, then cool for 15 minutes.
Preparing the Filling
  1. Beat thickened cream with half of the sifted icing sugar until soft peaks form.
  2. Scrape seeds from the split vanilla bean and mix into a bowl with crème fraîche, yogurt, and the remaining icing sugar until combined.
  3. Gently fold in the whipped cream just before using.
Assembly
  1. Spoon the crème fraîche filling into the cooled tart shell.
  2. Top generously with fresh blueberries.
  3. Drizzle the sweet orange syrup on top and serve additional syrup on individual plates.

Notes

Serve chilled, garnished with extra blueberries and a light dusting of icing sugar. Pairs well with tea or lemonade.