Berry-Nutty Upside-Down Tarts

Berry-Nutty Upside-Down Tart

Public transportation strikes are a frequent occurence here in Milan and are a huge inconvenience.  They cause complete chaos; traffic is terrible, it’s impossible to get a taxi and people are more frantic than usual.  Yesterday, was one of those days, and the second one this month might I add!  As a business English teacher, I hop around the city by public transportation teaching lessons in different companies.  Whenever there’s a transport strike, I can’t get around.  I don’t drive in Milan, nor do I intend to attempt it.  When I lived in Canada I spent most of my time in the car and here in Italy it’s the exact opposite, and I like it!

That said, I had to cancel my afternoon lessons as they are too far to get to on foot.  I got up at 7am, had my Apple Cinnamon Rice Porridge for breakfast, got ready and walked to my morning lesson.  It was a beautiful and sunny morning and the walk did me good.   On the way home I stopped into this new organic supermarket to pick up a few things, among which were fresh blueberries and raspberries! Yum!

Berry-Nutty Upside-Down Tart

I got home had a quick lunch and got to preparing this delicious treat you see in the pictures.  I had a rough idea of what I wanted to make, but the exact details were blurry.  I knew it had to be a sugar-free and flourless dessert, so I started by pulverizing some nuts and cooking down the fruit, and within 30 minutes, I had these wonderful Berry-Nutty Upside-Down Tarts!

Hooray for metro strikes and successful experiments!

Berry-Nutty Upside-Down Tart

As you can see from the picture above, the first one broke apart on me when I took it out of the tart pan, but it made for a great photo op, as you can see the berry deliciousness oozing out from underneath the nutty crust.  Needless to say I ate it in 2.3 seconds and if I may say so myself, it was scrumptious.

Berry-Nutty Upside-Down Tart

I then sat down to write the recipe in a hurry.   I don’t always remember to measure when I’m cooking and baking, but it’s a habit I’m learning now that I’ve decided to blog about it :-).

Berry-Nutty Upside-Down Tarts

Makes 6 Tarts (10 cm diameter)
Ingredients:
Nutty Gluten Free Crust:
  • 100 GR Pack of Blanched Almonds
  • 70 GR Pack of Walnuts
  • 2 Tbsp of Sunflower Seed Oil
  • 2 Tbsp of Barley Malt
Berry Filling:
  • 250 GR of Fresh Berries , about 2 cups (I used 125g of each blueberries and raspberries)
  • 1 Tsp of Vanilla Bean (I used the scrapings of a vanilla bean pod, but you could also use pure vanilla extract)
  • 2 Tbsp of Barley Malt
  • 1 Heaping Tbsp of Kuzu
  • 3 Tbsp of Cold Water

Almond flour (aka. finely ground almonds) for dusting.

Berry-Nutty Upside-Down Tart

Method :
For the Nutty Gluten-Free Crust:
  1. Add almonds and walnuts to a food processor and blend until pulverized to a flour.
  2. Transfer to a mixing bow, add Sunflower Oil and Barley Malt and mix u ntil you get a nice and compact ball of dough.
  3. Form into an oblong shape and slice into 6 equal pieces.
For the Berry Filling:
  1. Rinse berries in cold water and add barley malt and vanilla to a small pot over medium heat for about 10 minutes.  The raspberries will produce a natural liquid as they cook down.
  2. Dissolve 1 Tbsp of Kuzu with 3 Tbsp of cold water and add to berry mixture.
  3. Cook until mixture thickens.
For assembly:
  1. Brush tart forms with sunflower oil and press nutty crust mixture into the bottom of the form.
  2. Top with berry filling.
  3. Bake on 180 degree celsius for 15 minutes.
  4. Remove from oven and let cool about 10 minutes.
  5. Turn upside down onto a plate, dust with almond flour.

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4 responses to “Berry-Nutty Upside-Down Tarts

    • Thanks Flirty Foodie! Kuzu or Kudzu is a plant based gluten free starch thickener. Since the fruit creates a lot of water when it is cooked down, the kuzu thickens it up. It has a similar function to corn starch or arrowroot, but it’s healthier and has healing properties (it’s great for the digestive system and helps calm the nerves). Hope that helps 🙂

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