Today I started working on FODMAP friendly blueberry tarts. Sweet pastry made with gluten free flour and ground almonds. Creme patissiere made with almond milk and topped with fresh blueberries.
The pastry was good, I could have baked it for a little longer though. Creme patissiere needs a touch of work, it was not quite firm enough. Although I was impressed for a first effort.
Thanks to @sheeats_writes for the help. Watch this space, once I perfect it I'll post a recipe for everyone.
The pastry was good, I could have baked it for a little longer though. Creme patissiere needs a touch of work, it was not quite firm enough. Although I was impressed for a first effort.
Thanks to @sheeats_writes for the help. Watch this space, once I perfect it I'll post a recipe for everyone.
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