Custard Fruit Tart

Custard Fruit Tart

Montreal is amazing in that it has specialty shops everywhere. Fromageries, butchers, bakeries, it is all wonderful. There was a bakery that was very close to our house and a few times a year we would pick up a dessert from there for a family event (usually mothers or fathers day), and we would always get a fruit tart.

These tarts were absolutely beautiful in their design and beyond delicious. When I moved, we were going through all the books that I wanted to take and my grandmother offered me cookbooks that she no longer needed or wanted. One book that she gave me is one that I have been eyeing forever, it is a baking guide. Of course, it is for regular baking, but there are inspiring ideas in there none the less. I was going through some of my books the other day and came across this one, and on the cover was a fruit tart. I decided that it was time that I try to make this gluten free and have it taste halfway decent.

The result ended up being awesome, and I was in a blissful state for quite some time. Seven years is a long time to not indulge in a fruit tart. So if you are anything like me and it has been a while. Give this a go. Plus, as an ex-pat Canadian now living in the USA, Canada Day is a perfect excuse to bake this.

 

Gluten Free Custard Berry Tart

June 30, 2017

By:

Ingredients
  • For the crust:
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 3.5 tbsp butter chilled
  • 1 egg
  • 2 tbsp maple syrup
  • splash of vanilla
  • For the custard:
  • 3 egg yokes
  • 1/4 cup sugar
  • 2 tbsp cornflour
  • 1 1/4 cup milk
  • 2/3 cup heavy cream
  • 1 tsp vanilla extract
  • Berries-
  • For glaze, I used strawberry preserve but you can also use red currant jelly, or apricot jelly.
Directions
  • Step 1 Steps:
  • Step 2 For the crust:
  • Step 3 Put all the ingredients in a food processor with the butter chopped up and allow it to form a crumble. Add the egg and pulse until it forms a ball in the food processor. Remove and refrigerate for at least 1 hour.
  • Step 4 Remove from fridge, roll it out, lay it over the tart plate you wish to use, cut off excess. Poke your form into the base so the crust can breathe while it bakes.
  • Step 5 Bake for 10 minutes at 350 or until golden.
  • Step 6 Let the crust cool entirely.
  • Step 7 For custard:
  • Step 8 In a pot, heat up the milk. In a separate bowl, whisk together the other ingredients (except the cream).
  • Step 9 When the milk is boiled, pour it slowly over your bowl and whisk everything together. Once it is all combined, transfer back to pot on the stove. Stir until it is thick and like custard! Remove it from the heat and place in a clean bowl. Cover and let it sit until it cools. Once cool, whip the cream until thick and mix it into the custard. Spoon the custard evenly into the pie crust. Put the tart in the fridge and allow everything to set for 1 hour.
  • Step 10 For fruit:
  • Step 11 Arrange the fruit how you want it- I used strawberries, blueberries, and blackberries.
  • Step 12 Heat up your preserve in a pot and mix it with some water. It will be like a syrup. Distribute it evenly over your fruit.
  • Step 13 Serve within 3 hours of making.

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