I recently received my monthly Cooking Light…which I really love. I was quickly skimming through it and found this tart crust. I was planning on making a pie today, as today is Pi – 03.14.15. I thought this sounded like a great alternative to the regular crust that I usually make.
So I made the tart crust, a Quinoa Almond Crust and filled it with my own creation. My lemon curd and a blueberry topping. It ended up being pretty good, and interesting all at the same time. The crust is crunchy and the filling was delicious.
Toasting quinoa & almonds lightly.
Crust pressed into spring pan.
Baked crust, cooling.
After cooling in the fridge
Blueberry & Lemon Curd Tart with Quinoa-Almond Crust
1 cup uncooked quinoa
1/2 cup almonds
2 tbsp brown sugar
1/4 tsp salt
See other post for recipe
2 cups frozen blueberries
1/4 cup sugar
1/2 lemon, zest & juice
2 tsp corn starch
Preheat oven to 350°F. For the crust, put quinoa and whole almonds in a large pan and toast on the stove, about 10 minutes. Pour into a food processor and let cool a couple of minutes. Process for 2 minutes, until flour like. There will still be whole quinoa throughout. Add in the brown sugar and salt and process. Add in egg and process 4 times to create a wet clump. Press into the bottom of a 9-inch removeable tart pan. I had to use a removeable cake pan, which worked as well. Lightly coat with baking spray with flour. Press the crust into the bottom of the pan and up the sides a little. Bake for 18 minutes or until lightly browned. Cool completely in pan.
Pour on one jar of lemon curd and spread evenly over the cooled crust.
In a small sauce pan, add in the blueberries, zest and juice of lemon. Bring to a simmer. Add in the sugar and cornstarch and simmer for 10 minutes, or until thickened. Lightly spoon blueberry topping over lemon curd. Refridgerate for at least 1 hour before serving.
We didn’t have any whipped cream, so I used homemade greek yogurt mixed with a little powdered sugar.