I hope that your Spring…almost Summer (yahoo!) season is warming up your soul a bit and you are ready for some relaxing summertime fun! I am in the midst of my last two classes for my MPH degree and needless to say, I am a bit swamped! But…my favorite way to procrastinate from studying (yes, I definitely procrastinate) is to bake! This week’s procrastination baking project was a delicious Lemon Blueberry Tart that I made gluten free and low FODMAP.
I love this tart. In fact, I actually could not stop thinking about it last night while laying in bed, and actually got up to snag a piece. Oops. 🙂
The lemon topping on this tart is simply a mixture of lemon curd and lactose free cream cheese. How easy is that? I used an 8 ounce tub of Green Valley Organics lactose free cream cheese. Lemon curd if often prepared commercially with low FODMAP ingredients such as a mix of sugar, lemon, eggs, pectin and not much else. But, as always, read labels to ensure the lemon curd you purchase does not have hidden FODMAPs. You can alternatively make your own lemon curd, it is pretty easy to do. The cornmeal crust whips up easily too! I just added a handful of washed blueberries to the middle of the tart.
I am not a pastry chef, or any type of chef for that matter… just a dietitian that likes to cook and eat. But, given my lack of training, I think the tart shaped up pretty nicely.
Adding a sprig of fresh mint does dress it up a bit. Mint has a way of doing that to most things.