Fruit Tart with Vanilla Cream
A delightful gluten-free and dairy-free dessert combining creamy pastry and colorful fruit, all nestled in a crumbly almond crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 280 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Dairy Free, Gluten Free
Ingredients
- 1 can (15 ounces) full-fat coconut milk
- 5 egg yolks
- 5 tablespoons maple syrup
- 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
- Prepare the Pastry Cream: In a medium saucepan, pour the coconut milk and gently heat until steaming, but not boiling. Using a hand blender, whisk together the egg yolks and maple syrup on medium speed for about 2 minutes. Slowly add the cornstarch, mixing thoroughly.
- Combine Mixtures: With the hand mixer running on low, very slowly drizzle the hot coconut milk into the egg mixture to prevent cooking the eggs. Return the mixture to the saucepan and turn to low/medium heat.
- Thicken the Pastry Cream: Stir the mixture continually for about 5 minutes until it thickens, coating the back of a spoon.
- Finish the Pastry Cream: Remove from heat and stir in the vanilla extract and chosen fat. Chill for at least 4 hours.
- Make the Crust: Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan. Mix the almond flour, melted fat, maple syrup, lightly whipped egg, and salt until blended. Press this mixture into the tart pan.
- Bake the Crust: Prick the bottom of the crust and bake for about 10 minutes until golden brown. Allow to cool completely.
- Assemble the Tart: Pour the chilled pastry cream into the cooled crust. Add fresh fruit or berries on top. Chill for an additional 30 minutes before serving.
Notes
Ensure that the coconut milk is heated gently and whisk the egg mixture slowly to prevent scrambling. Allow the tart to chill adequately for best flavor and texture.