Description
A delightful gluten-free and dairy-free fruit tart featuring a creamy vanilla custard and a vibrant assortment of fresh fruits.
Ingredients
Scale
- 1 can (15 ounces) full-fat coconut milk
- 5 egg yolks
- 5 tablespoons maple syrup (or honey or coconut sugar)
- 1/4 cup organic cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter, ghee, or coconut oil
- 2 cups blanched almond flour
- 1/4 cup butter, ghee, or coconut oil – melted
- 2 tablespoons maple syrup
- 1 egg, lightly whipped
- 1/4 teaspoon salt
- Fresh fruit or berries of your choice
Instructions
- Heat the Coconut Milk: In a medium saucepan, pour the coconut milk and gently heat it over medium-low until it becomes steamy but not boiling. Remove it from heat when ready.
- Whisk the Egg Yolks: In a mixing bowl, use your hand blender to whisk together the egg yolks and maple syrup at medium speed for about 2 minutes. This introduces air into the mixture, creating a lighter custard.
- Incorporate Cornstarch: Gradually add the cornstarch to your egg mixture, ensuring it’s fully combined for a smooth texture.
- Temper the Eggs: Turn the hand mixer to low, and very slowly drizzle in the hot coconut milk. Take your time with this step; rushing can lead to curdled egg.
- Cook the Mixture: Return this blended mixture back to the saucepan. Gradually raise to low medium heat, stirring continually for about 5 minutes until thickened. It should coat the back of a spoon and be lump-free.
- Finish the Pastry Cream: Remove from heat, stir in the vanilla extract and your choice of fat. Transfer the pastry cream into a glass bowl. Lay a piece of parchment paper over the top to prevent a skin from forming while it chills. Refrigerate for at least 4 hours or overnight.
- Make the Crust: Preheat your oven to 350°F (175°C). Generously grease your 9-inch tart pan.
- Combine Crust Ingredients: In a large bowl, mix almond flour, melted fat, maple syrup, egg, and salt. Press this mixture into the bottom and sides of your prepared tart pan evenly.
- Prick and Bake: Prick the crust multiple times with a fork, preventing it from puffing while baking. Bake for 10 minutes until it turns lightly golden. Allow it to cool completely.
- Assemble the Tart: Once the pastry cream is chilled and your crust cools, pour the lovely cream into the crust and smooth it out. Top with your favorite fresh fruits or berries, arranging them beautifully.
- Final Chill: Refrigerate the assembled tart for another 30 minutes before slicing and serving.
Notes
Make-ahead tips: Prepare pastry cream and crust a day in advance. Store any leftover tart in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: fruit tart, vanilla cream, gluten-free, dairy-free, dessert