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Blueberry Tart with Orange Syrup and Crème Fraîche Filling

A delightful blueberry tart filled with creamy goodness and drizzled with bright orange syrup, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the tart crust
  • 145 g gluten-free plain flour
  • 65 g rice flour
  • 0.5 tsp xanthan gum
  • 2 tbsp almond meal
  • 80 g raw caster sugar
  • 1 pinch salt
  • 120 g cold butter, cubed Must be very cold for flaky pastry.
  • 2 large egg yolks
For the filling
  • 300 ml thickened cream
  • 80 g pure icing sugar, sifted Divided for use in filling.
  • 3/4 cup crème fraîche
  • 3/4 cup Greek yogurt
  • 1 whole vanilla bean, split Use seeds for flavor.
For the orange syrup
  • 250 ml orange juice
  • 80 g icing sugar
  • 2 strips lemon peel For infusing flavor.
For the topping
  • 125 g fresh blueberries Plus extra for garnish if desired.

Method
 

Making the pastry
  1. Sift the gluten-free plain flour, rice flour, xanthan gum, almond meal, caster sugar, and salt in a food processor.
  2. Add the cold butter and process until it resembles fine breadcrumbs.
  3. Add the egg yolks and mix gently until just combined.
  4. Shape into a disc, wrap in plastic, and chill in the refrigerator for about 30 minutes.
Baking the crust
  1. Preheat your oven to 200°C (about 400°F).
  2. Roll out the chilled dough on a floured surface and place it in a tart pan.
  3. Line with baking paper and fill with rice to prevent puffing.
  4. Bake for 10 minutes, remove the paper and rice, and bake for another 10 minutes until golden brown.
  5. Let it cool on a wire rack.
Preparing the orange syrup
  1. Combine the orange juice and icing sugar in a saucepan.
  2. Stir over low heat until the sugar dissolves, then bring to a gentle boil for about 5 minutes to thicken.
Making the filling
  1. In a bowl, beat the thickened cream with half of the icing sugar until soft peaks form.
  2. In another bowl, mix the vanilla bean seeds into the crème fraîche and yogurt with the remaining icing sugar.
  3. Gently fold the whipped cream into the crème fraîche mixture until combined.
Assembling the tart
  1. Pour the crème fraîche filling into the cooled pastry shell.
  2. Top with fresh blueberries and drizzle with the orange syrup.
  3. Optionally, add a sprinkle of icing sugar or more blueberries for garnish.

Notes

Store leftovers in the refrigerator covered loosely with plastic wrap. Best enjoyed within a couple of days.