Sugar and Gluten free pastry blueberry or chocolate tarts with Stevia for tea

 

Sunday blues? –  have tea tartlet’s that are nutritiously good for body and soul.

Have you switched to a gluten free diet to eliminate inflammation caused by gluten? It can feel like all the nice things you used to be able to eat are now off limits.

Luckily you are not alone, there are many very creative gluten free bakers that are happy to share recipes that work.

One of the more difficult things to re-create is sweet pastry as it mainly consist of sugar and fat which hold the dough together, gluten free itself is not too difficult as you still have the sugar to keep things sticking together, once you decide that you want to eliminate sugar too it becomes a challenge.

I have created a recipe that is based on the quark oil dough mix that is suitable for making tartelettes – it is of course not quite as rigid as the sugar version but it does stay together to eat by hand.

IF you do not have Quark (german milk product) you can also use mascarpone cheese or sour cream, the main thing to look out for is that the replacement needs to be quite solid, not fluid.

As usual I had to make two different versions, one that I like – Blueberry cheesecake filling, and one that my husband likes- Chocolate filling.

 

If you find the chocolate ganache filling too rich, try the Super light dark Cocoa/ Chocolate mousse or maybe Butter-free Buttercream with Coconut oil and Stevia

 

Makes: 4 little tarts

Prep time: 20 min

Cooking: 25 min at 180 degree celsius

 

For the gluten free Tart base you need:

• 70g ground almonds – mixed ground nuts work too.
• 30g coconut flour
• 50g quark
• 30g coconut oil ( you can use other oil if needed)
• couple of drops vanilla extract
• 1/2 tsp. baking powder
• 1-3  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

 

 

 

Mix dry ingredients with baking powder.

Dissolve the coconut oil. Mix with quark dissolved stevia.

combine the dry and the wet ingredients well, then knead by hand to form a lump.

Divide the lump into 4 equal pieces.

Grease the tartlets and dust with coconut flour. ( I do this over the bowl with my dry ingredients to not waste any)

Work each piece of dough into a tartlet, filling all the little ridges.

Now decide if you want to make the Blueberry tarts with the custard/ cheesecake filling or if you want to fill them after the baking.

For filling after baking it’s best to blind bake by cutting out a round piece of baking paper. Lay it into the tart before baking and weigh it down with pulses or the ceramic pearls used to do this with.

If you are making the blueberry version, fill tart with berries, and top off with the cheesecake cream.

Place in the pre-heated oven for  25 min, the tarts are ready when they have a light golden colour.

Leave to cool for 1hour on cooling rack.

 

Decorate as desired. e.g. fill with fresh fruit or chocolate cream.

 

TIPS:

– you can use normal flour to make this recipe too.

– keep  in the fridge

– for freezing it’s best to freeze the unfilled tarts.

 

 

 

Blueberry Cheesecake filling

 

Makes: 4 fillings

Prep time: 5-10 min

 

For the blueberry cheesecake filling you need:

• 120g Blueberries
• 2 Medium Egg
• 3 tbsp coconut flour (or ground almonds, normal four would work too)
• 140g quark
• skin of unwaxed organic Lemon
• 1 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

 

Mix all ingredients apart from the Blueberries into a smooth cream.

Put the blueberries into the unbaked tart base and top off with the cheesecake cream. (you can always just use the cheesecake cream by itself if you don’t like or have berries)

Place in the pre-heated oven for  25 min, the tarts are ready when they have a light golden colour.

Leave to cool for 1 hour on cooling rack.

 

 

Chocolate Ganache filling

 

Makes: 4 fillings

Prep time: 5-10 min

Cooling: 45 min

 

For the Chocolate  filling you need:

• 100g Lindt 85% Chocolate (or any of your choice)
• 80g Butter (unsalted!!!!!)

Note: this filling would have Sugar in it due to the make up of the Chocolate, you can always use unsweetened and  add  Stevia-sweet to taste.

 

Make sure that the butter is un-salted and  at room temperature.

Melt the chocolate, leave to cool a little. Then use electric mixer to combine with butter until it is one mass, it will be fluid rather than thick.

If you fancy, you can always stir in some rasins or nuts or both to add texture, make it a fruit and nut chocolate tart. – oh why did I not think of this earlier.

Pour into the baked and cooled gluten free tart bases, decorate with almond slithers leave to cool/ set.

 

Here’s the calorie count.

1 tartelette Blueberry cheesecake 294 kcals

1 tartelette Chocolate ganache 409 kcals

 

Sugar and Gluten free pastry tartelettes

 

Blueberry Cheesecake filling

 

Chocolate Ganache filling

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What is your favourite tartelette? Pecan or glased apple tart?

MK xx