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.
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.