Gluten-free blueberry meringue tart
Gluten-free blueberry meringue tart
Doses
12
kplCooking time
15
minutesA delicious gluten-free blueberry meringue tart will take your tongue away! This cake is perfect to serve at the coffee table on a weekday or on a special occasion. The cake makes about 12 pieces.
Ingredients
- Bottom
100 g cold butter
1,5 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
1 dl Virtasalmen Viljatuote Gluten-free bulgur bean flour mixture
2 tbsp sugar
1 egg yolk
2 tbsp cold water
- Stuffing
5 dl blueberries
0,5 dl sugar
2 tbsp lemon juice
1,5 dl water
1 dl corn starch
3 egg yolk
30 g butter
- Mareng
4 egg white
3 dl sugar
1 tsp lemon juice
Preparation
- Bottom
- Knead the cold butter and flour until crumbly.
- Add the sugar.
- Combine the egg yolk and cold water and add to the mixture, stirring gently.
- Put the dough in the fridge to harden for about half an hour.
- Roll out the dough between the baking papers into a round disk.
- Place the plate in a loose baking dish (24 cm) and spread it evenly on the bottom and sides.
- Place a sheet of baking paper on top of the base and add dry peas or raw rice (to keep the shape of the base).
- Pre-bake for 15 minutes at 220°C in a medium oven.
- Remove the baking paper and weights.
- Stuffing
- Put the blueberries, sugar, lemon juice and 3/4 dl water in a saucepan and bring to the boil.
- Mix the cornstarch and ¾ dl water, pour into a saucepan and cook, stirring, for 3 minutes.
- Remove the saucepan from the plate and add the egg yolks, stirring to combine.
- Finally, add the butter and mix until smooth.
- Pour the blueberry filling over the baked base and leave to cool.
- Mareng
- Whip the meringue into a stiff froth and spread over the blueberry filling.
- Finish the colour of the surface by placing the tart in the oven for a while under the grill.
- The same can be done with a gas burner, if available.
- Gluten-free blueberry meringue pie is at its best when fresh.
I was excited to try the instructions with the new flour, but the pie filling was a pain and a hassle to make. I couldn't get the starch and water to boil as instructed. I tried tapioca starch and potato flour. Finally, I applied (running out of supplies) a sugar (can't remember the name) used to wedge the pie. Was there a mistake in the instructions? If not, it would help to have a more detailed explanation of the instructions.
Hi Soile!
Thank you for leaving feedback. Unfortunately, I can't tell you what could have gone wrong because I've made this recipe a few times and the tart is really delicious and I think reasonably easy. However, I will clarify the recipe a bit to make sure everything works out in the future.
Yours sincerely
Riikka from Virtasalmen Viljatuotes
Hello! I wonder if the amount of cornstarch in the filling is correct? I think 1 dl was too much
Hi Johanna,
The amount given is correct! That's how much liquid is added to the filling.