- 50 g Küchenmeister Buckwheat Flour
- 40 g ground hazelnuts
- 30 g Sweet Nature Brown Cane Sugar
- 40 g almond butter
- 2 tbsp. olive oil/ coconut oil
- 2 tbsp. water
- 80 g blueberries
- 2 tbsp. Küchenmeister Cornstarch
- 3 tbsp. sugar
- 4 tbsp. water
Mix together the buckwheat flour, hazelnuts and cane sugar. Add the almond butter and work everything into a streusel/crumb mixture. Slowly add the olive oil and the water, until the dough comes together. Form the dough into a ball, wrap tightly in cling film and refrigerate for 45 minutes.
Preheat the oven to 180 °C, grease and lightly flour two small tart forms (ca. 10 cm diameter). Split the chilled dough into two equal parts, and press firmly into the two tart forms.
Bake the tart bottoms for approx. 15 minutes, until the crusts turn golden brown. Wash the blueberries and mix together with the cornstarch, sugar and water. Take the crusts out of the oven and divide the blueberry mixture between the two tartlets. Return to oven and bake for another 15 minutes. Remove from oven and cool.