BLUEBERRY, YOGHURT & LEMON THYME TARTLETS
SERVES 6 REFINED SUGAR-FREE
These little beauties are totally simple to make and really decadent all at once. The sweet little blueberries stand up gorgeously against the tartness of the yoghurt, and the crisp, thin pastry provides the perfect biscuity, buttery base. You can use frozen or fresh blueberries, so this can be made at any time of the year.
SPELT PASTRY TART SHELLS
250g plain spelt flour
90g cold unsalted butter, cut into cubes
50g coconut sugar
2 large egg yolks
1½ Tbsp lemon thyme leaves, roughly chopped
BLUEBERRY COMPOTE
300g fresh or frozen blueberries ½ cup coconut sugar
1 tsp vanilla paste or powder 5 Tbsp water
1 tsp arrowroot
YOGHURT FILLING
½ cup thickened cream
1 cup thick unsweetened Greek-style yoghurt Zest ½ lemon
2 Tbsp raw honey
TO SERVE
Edible flowers, eg borage, little purple violas, rose petals (optional)
YOU WILL NEED
6 Round, fluted 10cm tart tins
1 Place the flour, butter and a pinch of salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the coconut sugar, then the egg yolks and the lemon thyme, and pulse again to combine. The mixture should immediately come together and leave the sides of the processor bowl.
2 Remove from the processor, wrap in cling film and chill in the fridge for at least 1 hour.
3 Preheat your oven to 180°C.
4 Using a box grater, coarsely grate the pastry into the tart tins, then press it evenly into the sides and bases. Prick the base of each tart with a fork and chill again for 10 minutes. Cut 6 pieces of baking paper to fit each tart, scrunch each up into a tight ball, then unscrunch it carefully and lay it on top of the pastry. Fill with baking beans, place in the oven and bake for 10 minutes. Carefully remove the beans and paper and bake for another 5 minutes, or until the pastry is very lightly golden. Set the cooked cases aside while you prepare the fillings.
5 To make the compote, place the blueberries, coconut sugar and vanilla in a small pan, add 3 Tbsp of water and bring to just a gentle simmer. Simmer for a few minutes, until the sugar has dissolved and the berries are just starting to burst at the seams. Dissolve the arrowroot in 2 Tbsp of water and add to the blueberry mix, stirring until nicely thickened. Remove from the heat and set aside to cool.
6 To make the yoghurt filling, fold the cream through the yoghurt, then stir in the lemon zest and honey.
7 Place the tart cases on serving plates, divide the yoghurt filling evenly among the cases and top with the blueberry compote. Decorate with any edible flowers you may have. Serve right away.