Hey there, fellow gluten free dessert enthusiasts! Are you ready to embark on an incredible journey filled with the scrumptious goodness of Blueberry Curd Mini Tarts? These bite-sized delights with a nutty crust filled with sweet+ tart blueberry curd will definitely leave you craving for more!Jump to Recipe
This post is sponsored by California Grown but as always, all opinions are my own!
First, you should know that Blueberry Curd Mini Tarts are not just ordinary gluten free desserts; they are small wonders packed with bursts of juicy California blueberry goodness. Picture a luscious blueberry curd, perfectly nestled within a buttery, crunchy all nut crust. These little tarts will conquer not only your heart but your taste buds!
Blueberry Curd: A Burst of Berry Flavor!
Perhaps you’ve heard of blueberry curd’s more popular sister lemon curd? This takes the classic lemon curd recipe and gives it a berrylicious twist. Not only is blueberry curd incredibly delicious, but it’s also a GORGEOUS deep purple color. Blueberry curd is sweet and tart just like lemon curd. This version is spiked with a touch of lavender blossoms which adds a brightness and slight floral note.
What is Fruit Curd Made of?
You might be wondering, “What is fruit curd made of?” Typically it’s fruit juice, sugar, butter and eggs. This blueberry curd recipe has fresh blueberries that are simmered with lemon juice, lemon zest, and a bit of sugar until they burst and release their juices. Then the juice is strained to remove the blueberry skins. Next you whisk in some butter and eggs and return the mixture to the heat, whisking constantly until you have a thick, glossy (gorgeous) curd.
The California Difference
I recently had a chance to tour the beautiful Temecula Valley with my friends at California Grown. I’m always so inspired by the beauty of this state, and the incredible variety of commodities that are grown here (300+ for those playing the game at home). We visited a blueberry and avocado grower called Fairfield Farms in San Diego County. Their berries are available at my Whole Foods Market! And we visited the Temecula Lavender Co in Old Town Temecula. The blueberries + lavender are what inspired the flavor profile for this tart.
Whenever I can I look for and buy California Grown. Why? There are many reasons, not the least of which is that I grew up in California’s central valley and many of our friends and neighbors were farmers and food producers. I know how hard California farmers work and by choosing to buy CA GROWN, I’m supporting their livelihoods and the livelihoods for each and every person who works their land. Beyond that, you can feel good about buying food, wine, flower and fiber from California because:
- California’s food safety standards are the highest in the world
- California’s worker protections are the among the highest in the world
- California farmers care about protecting the land for future generations
Making Your Mini Tart Masterpiece
Ready to embark on your own blueberry curd mini tart adventure? Fear not! We’ve got you covered. The recipe for these mouthwatering treats is simple and will fill your kitchen with an irresistible aroma.
- For the tart crust:
- Egg white
- For the blueberry curd:
- Fresh blueberries
- Granulated sugar
- Lemon juice + zest
- salted butter
The Perfect Tart Crust: No Advanced Pastry Making Skills Required
You’ll love this naturally gluten free tart crust. The crust for these mini tarts is made from a mixture of ground nuts (any nuts from California will do), sugar, cardamom and an egg white to bind it. I used a combination of almonds and pecans for this blueberry curd tart recipe, but walnuts or pistachios would also be so delicious! It’s a bit sticky, so it’s best to use some plastic wrap to help you press the crust into the tart pans. The crusts are baked until golden brown, then cooled completely before filling with blueberry curd.
Now Comes the Fun Part — Decorating!
With your tart crusts cooled and your blueberry curd ready, it’s time for the grand finale: assembling your mini tarts! Spoon the cooled blueberry curd into the crusts and chilled until the curd is set. Then decorate! Get creative with your presentation, topping each tart with a few fresh blueberries (both whole and halved), mint or other herb leaves, and some fresh edible flowers.
One thing’s for sure – you can’t keep these blueberry curd mini tarts all to yourself. Share the love with friends, family, and even co-workers (if you really like them). They’ll be singing your praises with every delicious bite!
While the classic blueberry curd mini tart is a treat in itself, don’t be afraid to experiment! Try swapping the blueberries for other berries like raspberries or blackberries. Or, if you’re into the classics, filling the nut tart shells with lemon curd would also be divine. The possibilities are endless!
These tarts are not just gluten free desserts; they’re a celebration of California’s bounty and if you’re really feeling it, of joy, comfort, and love. They’re the perfect accompaniment to a picnic or concert in the park or a delicious ending to a family dinner. But I won’t tell if you decide to have one for breakfast…
Even More Gluten Free Dessert Recipes to Try
- The Best Biscuit for Strawberry Shortcake (Gluten-Free with Dairy Free Option)
- Best Ever Gluten Free Lemon Cake Recipe
- Meyer Lemon Icebox Pie with Graham & Hazelnut Crumb Crust
- The Best Gluten Free Chocolate Recipes to Make Now
Did you make this Gluten Free Blueberry Curd Mini Tart recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Gluten Free Blueberry Curd Mini Tarts
For the crust:
For the blueberry curd:
- Make the crust. Place a rack in the center of the oven and preheat to 325°F. Lightly grease 8 3-inch mini tart pans with cooking spray (make sure it's gluten-free). Pulse the nuts in a food processor until they are finely ground.
- In a medium bowl, stir the nuts, sugar and salt until combined. Add the 4 tablespoons melted butter and the egg white, and stir the mixture with a fork until evenly combined.
- Press about 1-2 tablespoons of the crust mixture into the base and up the sides of each of the prepared tart pans. You may need to use a bit of plastic wrap because the crust can be quite sticky.
- Blind-bake the crust before filling. Bake for 17 to 20 minutes, or until it is rich brown and smells toasty. Transfer to a wire rack and let cool completely before adding the blueberry to the pans.
- Make the blueberry curd. Pulse the lavender and sugar in the bowl of a food processor fitted with a steel blade attachment. Sift out any large bits of lavender with a sieve and set the sugar aside.
- Slice the butter into small pieces and set it in a medium bowl with a sieve over it.
- In a small pot, add the blueberries, lemon zest, lemon juice, and sugar. Cook on medium-low heat for about 20 minutes, stirring as needed until most of the blueberries burst and have released their juices.
- Strain the blueberry mixture into the bowl with the butter to remove the blueberry skins. Whisk the butter until it melts then add the eggs, one at a time, whisking well after each addition.
- Pour the blueberry juice back into the original pot (no need to do unnecessary dishes, right?). Cook over medium-low heat, whisking constantly until thickened and the temperature reaches 170°F. About 10-15 minutes.
- Pour back through the sieve into a clean bowl to make sure it's entirely smooth. Pour into clean jars and store, tightly sealed in the refrigerator. The curd will last for a few weeks in the refrigerator.
- Once the curd has cooled to at least room temp, pour it into cooled tart shells. Refrigerate until the curd has set, about 1-3 hours. Decorate the tops of the mini tarts with additional fresh blueberries, edible flowers or mint leaves. Keep in the refrigerator until serving.
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