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I’ve spent almost all weekend baking and also have produced 8 different afternoon tea foods – muffins, cakes, tarts, brownies and slices, including the custard fruits tarts the thing is here. Others you won’t discover at this time because I am preparing an e-book of evening tea foods that are grain, dairy, nut and sophisticated sugar-free. I’ve a focus on of 50 dishes, the majority of which you will never see on this blog page. I am having such fun achieving this but it can be damned hard work and the fridge and cake tins end up very full – not that my children are complaining. That is definitely a challenge to create the traditional fare but without grain, dairy, nuts tiramisu or cheesecake processed sugar. It really is a learning curve but only the successful quality recipes will find their way into the book in order to feel confident that if you attempt one of the recipes, it will work.
Meanwhile this fruit tart is an example of exactly what will be in the publication. The pie crust continues to be adapted from the one Carol uses in her publication, Indulge, which you are able to purchase on her behalf blog, Ditch The Whole wheat.
This isn’t a low Fodmap recipe.
Custard Fruit Tarts
2 tbsp Tapioca flour (optional)
Inside a food processor, blend the oil and the eggs.
Sift the flours and salt into the processor chip and mix until it forms a ball.
Press the pastry out into 4 tart meals to form pastry shells.
Bake ten minutes.
For the custard:
In a double boiler, heat the coconut milk, reserving a few spoonfuls for dissolving the gelatine.
When it is hot but not boiling, add the vanilla and honey and stir until dissolved. Remove from heat.
Beat the egg yolks in a bowl.
1 tbsp at the same time, add the warm coconut milk to the eggs, even while whisking vigorously.
When it has all been added, pour back into the top from the twice boiler and warmth gently on the stove, continuing to whisk until it thickens. This takes a long time so be patient.
Add the gelatine towards the reserved coconut milk and heat gently to dissolve it.
When the custard is ready, add the gelatine mixture that will finish the thickening when it’s refrigerated.
Cool off almost completely before pouring into the pastry shells.
Put in place the refrigerator to create and add the fruit right before serving.
Many thanks, Ang, I am hoping people just like the book.
Gelatine is a great aid for setting things which could stay runny and make a mess.
Congratulations Suzanne! I cannot wait to see and purchase your ebook. Do let me know if you need help obtaining the term out once it’s released. The tart appears amazing! I love a little custard in mine.
P.S. Do you want to have any spelt flour meals? I am using and adoring it lately.
Thanks a lot, Nancy, for the give. I had a tart for breakfast time and it was a great way to start the day.
The e-book will be completely grain-free, this means no spelt flour. I really do think it’s an excellent alternative to regular flour though.
I’m so happy it was successful for you.
I’m having guests over this week and I would love to make these! They are a big family members, though. How big are the tarts that this recipe makes?
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