Lactose-free blueberry tarts
Prep
30 min
Cooking
15 min
Difficulty
Easy
Instructions
Using an immersion blender, beat the egg, sugar, and oil together for a few seconds.
Place the flours, sifted baking powder, and grated lemon zest in a bowl; add the beaten egg, sugar, and oil, and quickly mix until smooth. Roll out the dough on a work surface and cut out the tart bases using a glass. Place the shortcrust pastry into a muffin pan (this quantity will make about 8-9 tarts) and fill with a generous teaspoon of blueberry compote. Lightly grease the muffin pan, if necessary. Cover each tart with strips of dough.
Bake the tarts in a preheated oven at 180°C (350°F) for about 12-15 minutes, or until the edges are lightly golden. Let cool before serving.
Products used
Ingredients
150g
100g
1
egg
80ml
sunflower oil
2
teaspoons baking powder
1
unwaxed lemon
