You can still enjoy the sweet (and sour) of life on a Low FODMAP Diet. Today, we want to share an adaptation to one of our favorite IBS and FODMAP dietitian’s, Kate Scarlata. Here’s our Low FODMAP Icebox Lemon Blueberry Tart.
What you need:
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 2 egg yolks
- 1 cup gluten-free oat flour + 1/3 cup fine ground cornmeal, mixed with a fork
- 1/3 cup Trader Joe’s lemon curd
- 8 ounces lactose-free cream cheese, softened
- 1/2 cup fresh or frozen blueberries
- Fresh mint (optional)
Preheat oven to 350 degrees F. Lightly oil and flour 10-inch tart pan. Using a mixer, cream together butter and sugar. Add egg yolks, mix to blend.
In 1/3 increments, mix in dry ingredients (mixture will become thick and sticky). Press mixture into the bottom of the tart pan. Bake tart for 20-25 minutes until golden brown and the middle is set. Remove the tart and allow to cool. In a small bowl, cream together cream cheese and lemon curd until evenly creamy. When the tart is cooled, spread cream cheese mixture on top of tart allowing a little edge of crust to remain uncovered. Garnish with blueberries and mint. Store in refrigerator until ready to serve.