Summer’s here. And these past weeks, we’ve been eating our meals under the stars like it’s our job. We’ve also been consuming quinoa with relatively the same amount of healthy gusto. Light, scrummy salads, hearty quinoa bowls and the like. The little buggers never seem to let me down. They look ever so genteel, but in reality, are a powerhouse of nutrition not to be messed with. So, imagine my excitement when I unknowingly stumbled upon quinoa flour. Pulverized quinoa—now we’re talkin’! As much as I try to remain unflappable, the thrill in my newfound discovery has me howlingl like a banshee.
I’ve been meaning to talk about this blueberry-quinoa tart for over a week now. But unfortunately, (or fortunately for us), the first tart was devoured, with not a crumb left behind—not an iota, before I was able to snap even one proper photo.
Not only can you whip up this custardy-blueberry packed tart in less time than it takes to say supercalifragilisticexpialidocious, it’s the lemon whipped cream that really is the icing on the cake (or tart). I prefer to serve this baby chilled, with a big dollop of the lemony goodness on top. (Double the lemon whipped cream portion of the recipe below so you can have plenty on hand for the following day). It has quickly risen the ranks to become our ultimate summertime dessert—easy-peasy, fuss-free (no need for pie weights or dry beans), light, delicious and the perfect ending to a casual outdoor supper, underneath some rather dapper twinkly stars amid the balmy, mid-summer’s night’s sky.
MUSIC PAIRING: Ella Fitzgerald, Summertime