Lemon Blueberry Tart

Ingredients

For 2-9" tart
• 124 g (1 cup) millet flour
• 155 g (1 cup) white rice flour
• 68 g (1/2 cup) tapioca starch
• 1 1/4 tbsp psyllium husk powder
• 1 tbsp. sugar
• 1/2 tsp salt
• 7 tbsp. (+ -) ice cold water
• 1 cup chilled butter, cut into cubes
• Gluten free all-purpose flour for dusting
Lemon custard filling
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup cream
• 1/2 cup lemon juice
• zest from 1 large lemon
• 1 pint blueberries to cover the tart crust
• Mint leaves

Instructions

1. Combine millet flour, white rice flour, tapioca starch, psyllium husk powder, sugar and, salt in the bowl of a food processor. Pulse to combine. Add chilled butter. Pulse 2-3 times until butter is broken up into pea size pieces.
2. Add half the ice water and pulse, not process. Continue drizzling a small amount of ice water into the flour mixture just until the dough begins to clump together but doesn't form a ball. Remove clumped mixture from processor, dump it onto the plastic sheet and gently press the clumped mixture into a dough. Split the dough in half. Pat the dough into balls, flattening them slightly, and wrap them in plastic wrap. Place one disk in freezer and the other in refrigerator for 30 minutes (+) before rolling.
3. After chilling, do not roll the dough at once. Let it warm up slightly until workable.Then roll out onto a lightly floured surface between two parchment papers.
4. Roll in each direction. Do not press down on the pin while rolling to a circle with a diameter at least 1 inch larger than that of your tart pan.
5. Slide the rolled dough along with parchment paper onto baking sheet. Remove the top piece of parchment. Invert the tart pan onto the center of the rolled dough. Holding tart pan in place, pick up baking sheet and carefully flip it over. Remove baking sheet and peel off the paper. Then fit the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. (there won't be any scraps if there are use them to patch up cracks. - I learned these tips from Gluten Free CookBook). Chill the crust, loosely covered with plastic wrap, for at least half an hour. This lets the dough relax and will help prevent it from shrinking in the oven.
6. Preheat the oven to 425 degrees with a rack in the lower middle section.
7. Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the tart shell with a piece of parchment paper or foil and fill it with pie weights or dry beans.
8. Put the tart in the preheated oven and reduce temperature to 400. Bake for 12-15 minutes or until the edges of the crust are starting to turn golden. Remove the crust from the oven. Grasp the corners of the parchment (or foil), and lift the weights out of the tart. The bottom of the tart will still look un-cooked at this point. Cover the sides of crust with foil return it to the oven. Bake until the bottom looks dry and golden, another 5 -8 minutes. Remove from the oven and set aside to cool. Reduce oven temperature to 350 degrees.
9. Whisk together the eggs, sugar, lemon juice, cream, half of zest, and salt. Add the blueberries (just enough to cover the base of tart) to the cooled tart shell and carefully pour the lemon custard over the blueberries. Bake until the filling appears set and the edges of the crust are golden, 18-20 minutes. To keep the tart from getting too brown around the edges, cover with foil after the first 10 minutes of baking.
10. Transfer to a wire rack and let cool on the pan for about 20 minutes. Set the tart pan on a narrower elevated surface, such as a tin can, so the bottom of the pan is released as the metal rim slips down. Return the tart to the wire rack and let cool to room temperature.
11. When cool, sprinkle mint leaves and with remaining lemon zest, slice and serve.