Everyday Grain-Free Baking: Over 100 Recipes for Deliciously Easy Grain-Free and Gluten-Free Baking by Kelly Smith

Author:Kelly Smith [Smith, Kelly]
Language: eng
Format: epub, azw
Publisher: Adams Media
Published: 2014-12-05T08:00:00+00:00

Favorite Fruit Tart

Makes 8 Servings

My adoration for pastry cream paired with fresh summer berries is best showcased in this exquisite masterpiece that combines the two within a delicate pastry crust. This light, refreshing dessert is as delectable as it is beautiful. It’s also very versatile, since you can use whatever berries are in season.

1 Honey Graham Crust, chilled (see recipe in this chapter)

1 (13.5-ounce) can of pure coconut milk (13⁄4 cups)

1 teaspoon coconut butter

11⁄4 teaspoons unflavored gelatin

3 large egg yolks

3 tablespoons honey

1 teaspoon pure vanilla extract

3 cups seasonal berries

In a small saucepan, add the can of coconut milk and coconut butter. Sprinkle the gelatin on the top of the milk. Allow the gelatin to bloom (soften) about 5–10 minutes.

Meanwhile, in a small bowl, whisk together the egg yolks, honey, and vanilla. Set aside.

Once gelatin has softened, place saucepan over medium heat. Whisk constantly until the milk and gelatin are well combined and the milk is warmed.

Very slowly add 1⁄2 cup of the warm milk to the yolks, whisking constantly to combine. Slowly pour the yolk mixture into the saucepan and whisk thoroughly.

Bring the mixture to a gentle simmer and whisk for 2–3 minutes until slightly thickened. Then pour the custard through a fine mesh strainer into a shallow dish to cool.

Once cooled, cover with plastic wrap pressed right against the pastry cream. (This will prevent a thick skin from forming on the surface.) Refrigerate for at least 8 hours, preferably overnight. Once pastry cream is cold and set, whisk gently to loosen, so it’s thick and creamy like custard.

Spoon the custard into the chilled tart crust and use an offset spatula to even out the top. Carefully remove the side of the tart pan and transfer the tart to a serving plate or cake stand. Arrange the fresh berries in a pleasing pattern across the top. Serve immediately, or refrigerate for up to 12 hours.

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