makes six individually-sized tarts, ~5 inches in diameter
1 cups Bob’s Red Mill Stone Ground Whole Wheat Pastry Flour
1/2 tsp sea salt
3/8 cup unsalted butter-very cold and cut into small cubes
3 Tbs cold water
1. Sift flour and salt together
2. In a food processor, cut the butter into the flour mixture until it is the size of peas.
3. Gradually add the cold water 1 tbs at a time and pulse just until dough begins to form.
4. Remove the dough from the food processor and form into a ball. Wrap with plastic wrap or parchment paper and chill for at least 30 minutes.
2 ½ c. unsweetened almond milk
¼ c. sugar
2 Tbs. cornstarch
2 egg yolks, beaten
dash each of vanilla and almond extract
1 can Oregon Fruit Blueberries, drained reserve juice for another use
1. Preheat oven to 400 degrees F.
2. Roll out the pastry into 6 six-inch circles and lay in the individual tart pans with removable bottoms. Crimp the edges by pinching the dough all around. Place the tarts on a baking sheet. Prick the bottom with a fork a few times. Cut small circles of parchment paper and top with some dried beans to weight down the crusts so they don’t bubble up while baking.
3. Bake for about 10-15 minutes until light brown.
4. Remove from oven and place on a wire cooling rack.
5. Whisk together ¼ cup almond milk with the corn starch in a small bowl and set aside.
6. Heat remaining almond milk and sugar in a medium saucepan over medium heat stirring until sugar is dissolved. When mixture is hot, temper the egg by adding a bit of the liquid to the beaten egg yolks, whisking vigorously so that it doesn’t scramble. Add the egg yolk mixture into the almond milk, continuing to whisk. Add the cornstarch mixture, salt and extracts and continue to stir until the mixture gently boils and thickens. This will take about 10 minutes.Tags: almond milk, Blueberry, Recipe