I’m in awe. This tart tastes just like any other tart would, except it’s good for you. Yeah, I’m saying that the crust and the custard are both refined sugar free, and just refined-free overall.
I’m seriously so in love with this recipe, though. It was gone within minutes. Then again, it was a mini tart and I split it among four people, but I could’ve easily eaten it alone, but I wanted everyone to try this tart. My mom was pretty surprised to find out that the whole thing was healthy. She could tell that the majority of the crust was made from buckwheat flour, but everything just works together so well.
I did try to layer the custard with thin layers of chocolate, which kinda worked. I was a little impatient with it, but I’m sure that if you have plenty of time on your hands, this little tart could turn out to be even more of a masterpiece than it already is.
Oh, and feel free to use any type of berries you desire. I just used blueberries because it was blueberry season and I practically had boxes of fresh blueberries begging to be eaten before they went bad, so that’s what I went with. Raspberries would be lovely, or maybe banana coins?
Oh, and I almost forgot. In case you missed my post on Instagram, I was recently featured as this week’s Cooking Superstar at Cut Out + Keep! If you click here, I’ve featured some of my favorite recipes on the website and there’s a little interview there, too, so if you checked that out, that’d be amazing 🙂
*If you want a vegan version of the custard, you can go back to where I got the original recipe from here and there’ll be a vegan custard recipe.
**You don’t have to layer the custard and chocolate the way I did. You can simply use most of the chocolate to cover the crust, allow to harden, pour in all of the custard, and then swirl the remaining chocolate on top.
Mini Blueberry and Chocolate Tart
Adapted from The Smoothie Lover
- 1/2 cup brown rice flour
- 1/4 cup buckwheat flour
- 1/4 teaspoon salt
- 2 tablespoons coconut oil, solid
- 2 tablespoons maple syrup or sweetener of choice
- 1 1/2 tablespoon cold water
- 1 egg
- 3 tablespoons maple syrup or sweetener of choice
- 3/4 cup + 1 tablespoon milk
- 1 tablespoon corn starch
- 1 teaspoon pure vanilla extract
- 40g dark chocolate, melted
- Handful of fresh berries
- Preheat oven to 200 degrees Celsius or 390 degrees Fahrenheit
- For the crust, whisk together the rice flour, buckwheat flour, and salt in a medium bowl
- Using your fingers or a fork, mix in the cold coconut oil until well combined and resembles coarse sand. Add in maple syrup and cold water and stir until a dough forms
- Press the dough into a greased, small spring form baking dish
- Bake for 15 minutes, until the crust is browning slightly. Let cool completely before placing into the fridge
- For the custard, whisk all the custard ingredients together in a medium saucepan until smooth
- Heat the saucepan over medium heat, whisking constantly. Let it boil, whisking constantly, until the bubbles become big and the mixture thickens. Transfer the custard onto a place and let cool completely
- To assemble**, place about a third of the melted chocolate onto the chilled crust, smoothing it out to cover the bottom and sides in an even layer. Allow to harden
- Add half of the custard and another third of the melted chocolate. Place in freezer until the chocolate has hardened. Add the remaining custard and swirl the remaining chocolate and freeze until chocolate has set (5-10 minutes)
- Top with fresh berries and serve