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Recipe

Blueberry Millet Tart

Written by Chef Yi-Wen Lee 30 June 2022

Blueberry Millet TartMillet is a versatile grain used as a base for a nourishing blueberry tart in this recipe. Photo: Yi-Wen Lee

We all know blueberries are high in antioxidants but did you know millet is a gluten-free and wheat-free whole grain that is high in iron, protein and rich in B vitamins?

It was the chief grain in China before rice became popular. According to traditional Chinese medicine, it also has medicinal properties that help to nourish our spleen and pancreas, making it beneficial for blood sugar disorders.

This is a versatile grain that can be used in porridges, cereal, soups and dense breads, but here I use it as a base for a nourishing tart with blueberries to top which can be substituted for apples or pears in the fall and winter season.

The almond butter helps add a richer umami taste to this tart as well as healthy fats. Sunflower seeds are high in zinc, kudzu is a deep growing 'strengthening' root vegetable and agar agar is a vegetable-based gelatine (also called kanten) used as a natural replacement for the chemically processed gelatin powder for dessert or gelatine dishes. It’s made from some species of algae or seaweed to also provide vitamins and minerals from the sea.

Ingredients:

1 cup finger millet, washed and soaked overnight in 2 cups of water

3 cups organic blueberries (when in season)

1 cup apple juice and 2 cups water cooking the millet

1½ cups apple juice for the blueberry kanten

1 tbsp agar agar sea vegetable flakes or 1 teaspoon agar powder

2 tbsp kudzu root powder

1 tsp cinnamon powder

¼ tsp nutmeg

1 tbsp lemon juice

Pinch of sea salt

Brown rice syrup or maple syrup

Almond butter

Umeboshi plum vinegar

 

Directions:

Bring soaked millet to boil in 2 cups of soaking water plus 1 cup of apple juice and a pinch of sea salt.

Place a flame deflector underneath and let cook covered for 30-45 minutes on medium-low heat. 

In the meantime, line a round springform cake pan with non-stick baking paper.

After the millet is cooked, place the millet in a cake pan and even it out with a spatula. Then set it aside and allow it to cool and naturally set.

In a separate pot, heat brown rice syrup, almond butter, and a few drops of umeboshi plum vinegar until well mixed.

Spread the mixture on top of the millet crust once it has naturally set.

In a separate wide pot, cook 1.5 cups of apple juice and the agar agar together, stirring until it dissolves. 

Add in the blueberry mixture and let cook for 1 minute, then sprinkle in cinnamon, nutmeg, and freshly squeezed lemon juice.

In another bowl, dissolve kudzu in room temperature water then add it to the fruit mixture and cook for another 2 to 3 minutes until it thickens.

Pour on top of millet crust and let cool.

Decorate with lemon rind and sunflower seeds and, once completely cool, put in the fridge to allow it to set completely.

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