Wild Blueberry Tarts

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Molly B’s Gluten Free Kitchen

Wild Blueberry Tarts Picture New Recipe


12 gluten-free tart shells pre-baked

2-1/2 cups wild blueberries

1/2 cup wild blueberry juice

1/2 cup organic sugar

1-1/2 tbsp tapioca starch

2 tbsp water

1/4 tsp vanilla

1/2 tsp lemon zest


  1. Preheat oven to 400F.  Place 12 unbaked tart shells on baking sheet.  Bake for 10-12 minutes or until light golden.  Remove from oven.
  2. In a small bowl, whisk tapioca starch and water together.  Set aside.
  3. In a medium-sized pot, over medium heat, place 1/2 cup wild blueberries, all the juice and all the sugar.  Mix gently and bring to a boil, stirring constantly.
  4. While whisking vigorously, add tapioca mixture.  Add vanilla and lemon zest, stirring quickly to blend. Continue to cook while constantly whisking, until the mixture is very thick and glossy, about 2 minutes. Remove from heat.  Quickly fold in the balance of the wild blueberries (2 cups).
  5. Fill each tart shell.  Chill to set.4.  Put a layer of angel food cake on the bottom of each bowl (approx. 17g or 1/2 inch thick) or clear glass cup and top with enough wild blueberry-lemon sauce to soak the sponge cake
  6. Pour a 1 inch layer of warm (if making your own) rice pudding on top
  7. Repeat step #4 & #5
  8. Top with a few extra wild blueberries
  9. Put puddings in the fridge to cool for 30 minutes or more (gets better over time)
  10. Top with a dollop of whipped cream to serve

Wild Blue is Good for You!