A crunchy crust, and a super juicy and refreshing filling that will make your mouth water.
- 2 1/2 cups buckwheat flour 300g
- 1/2 cup coconut or muscovado sugar 100g
- 1/3 cup cold water 70ml
- 1 egg or 2 egg replacements *
- 1/4 cup liquid oil 55ml
- zest of one lemon
- pinch sea salt
- 1 1/2 cup blueberries, frozen or fresh
- chopped basil to taste
- 1 Tbsp lemon juice
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Preheat the oven to 200°C
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In a bowl put the sugar, oil, and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky
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Stretch the dough to a thickness of 2mm. Divide it into 3 equal parts and put it in 3 tart molds of 13 cm in diameter or a large one of 22 cm.
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Mix the blueberries with the basil and the juice. Fill each of the tarts with about 1/2 cup of blueberries, decorate with some strips of dough, and bake for 15-17 minutes or until golden brown and crunchy on the top.
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Still warm are better! Enjoy with ice cream or cream
* You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.