Fresh Fruit Tart
Top this simple and delicious tart with any fresh fruit of choice. Crust uses gluten free coconut flour. Custard can be made with dairy or coconut milk.
Ingredients
Ingredients for Tart Crust
- 2 Tbsp. oil canola, olive or coconut
- 1 Tbsp. sugar
- 2 large eggs
- 1/3 + 1 Tbsp. coconut flour
- 1/8 tsp. salt
Ingredients for Custard Filling
- 3 egg yolks
- 1/4 cup sugar
- 1 Tbsp. rice flour or wheat flour
- 1 Tbsp. cornstarch
- 1 cup milk I used coconut
- 1/4 tsp. vanilla extract
Ingredients for Fruit Topping
- approx. 2 cups sliced fresh fruit of choice such as: berries, grapes, figs, etc.
- powdered sugar for sprinkling
Instructions
Directions for Tart Crust
- Preheat oven to 350°F.
- In a medium bowl, combine all crust ingredients, and stir with a fork until well mixed.
- Using fingers, press the dough mixture into a tart or pie pan that has been lightly sprayed with non-stick spray.
- Bake for 10-12 minutes or until crust just begins to turn a very light brown. Set aside to cool to room temperature.
Directions for Custard
- In a medium bowl, beat egg yolks and sugar until slightly thickened. Beat in flour and cornstarch.
- In a saucepan, bring milk just to a boil, whisking constantly.
- *Very, very slowly, add heated milk to egg mixture, whisking constantly.
- Return mixture to saucepan. Bring to a boil, whisking constantly to prevent scorching, until mixture is thickened, about 5 minutes. Stir in vanilla.
- Pour mixture into a bowl, and cover custard surface directly with saran wrap, to prevent a film from forming on top. Cool to room temperature (place in refrigerator to speed it up a bit).
Directions for Assembly
- Once crust and custard are cooled, carefully remove crust from pan and set on a serving plate. Spread custard into tart crust. Top custard with any sliced fresh fruit of choice. Sprinkle with powdered sugar and serve.
Notes
*Adding hot liquids to raw eggs is called tempering. If you add hot liquids too quickly, or in large amounts, you will scramble the eggs. It is very important to add the hot liquid very slowly, (a very slow stream) and also mix constantly while combining. It is helpful to have a second person available to slowly pour the liquid... or if you're even slightly ambidextrous, each hand can perform it's task.