Tag: tart

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.
Strawberry Rhubarb and Thyme tarts

Strawberry Rhubarb and Thyme tarts

It is thyme for some tarts! Ha, see what I did there.

Summer is an interesting time because it is swimsuit season but it is also the season that provides us with amazing fruit, which should almost definitely be baked in something.

I have been seeing a million food posts about rhubarb lately, and when I was at the grocery store this past week, I came across it. I figured it was the foods gods, fate, and or just my stomach, telling me that I needed to get it, and that it needed to be in a tart. I quickly headed over to the strawberries, and knew that they would become one with the thyme.

I had my plan all figured out. I would make the tarts, and then I would be going to one of Richmond’s best gems, the Byrd Theater, to watch Beauty and the Beast (Gaston was amazing).

 

So as I knew I would be having popcorn at the theatre (I am a movie snacker), I thought that I should try to make the tarts as healthful as possible. It was a success and they turned out amazing. 

 

Strawberry Rhubarb Thyme Tarts

June 23, 2017
: 4
: 1 hr 10 min
: 23 min
: 1 hr 33 min

By:

Ingredients
  • FOR THE DOUGH
  • 2 cups almond meal
  • 1/2 cup tapioca flour
  • 3.5 tbsp cold butter
  • splash of vanilla (you can use paste but I used extract)
  • 2 teaspoons maple syrup
  • 1 egg
  • pinch of salt.
  • FILLING:
  • Strawberries
  • rhubarb (I used just under 1 full stalk)
  • maple syrup
  • optional- cane sugar
Directions
  • Step 1 In a food processor, blend together all of the ingredients for the crust except the egg. Allow a crumble to form, and then add your egg. It will form a ball in the food processor.
  • Step 2 Remove from the food processor, wrap in plastic, and allow it to sit in the fridge for at least one hour (it can stay in your fridge up to 3 days).
  • Step 3 Chop up your fruit and place it in a bowl with the maple syrup. Allow each piece to be coated in it.
  • Step 4 Preheat oven to 350F.
  • Step 5 Take your dough from the fridge, evenly cut it up into 4 balls and begin to roll out your tarts. Fill them each up, add your filling, and sprinkle thyme on the top.
  • Step 6 Egg wash your tarts two times.
  • Step 7 It is at this point that you can sprinkle the dough with cane sugar if you wish. It is not necessary but adds a little bit more sweetness.
  • Step 8 Bake the tarts for 15 minutes – 18 minutes. If you see them starting to get gold, turn your broiler on. They will not need more than 4 minutes under the broiler. This will get them good and gold.
  • Step 9 Once they are golden, remove from your oven, and serve immediately. Enjoy!

White Peach Galette

White Peach Galette

One of the things I love most about the spring and the summer is the fruit that becomes available. Peaches are one of my absolute favorites as there are so many things you can do with them. Recently, I saw a recipe for a berry galette and I was tempted to try it. It was delicious.

White Peach Galette

June 14, 2017
: 6
: 15 min
: 40 min
: 55 min

By:

Ingredients
  • 2 cups almond meal
  • 1/2 cup tapioca flour
  • just under 4tbsp cold butter
  • splash of vanilla (you can use paste but I used extract)
  • 2 teaspoons maple syrup
  • 1 egg
  • pinch of salt.
  • 4-5 peaches, depending on how thick you slice them
  • pinch of sugar
Directions
  • Step 1 To make the pastry and prep the peaches:
  • Step 2 Put everything (except the egg) into the food processor. Allow it to make a crumble.
  • Step 3 Add the egg, it will form a ball in the processor.
  • Step 4 Remove ball and put in the fridge (I put mine in for an hour but the longer the better)
  • Step 5 While in the fridge make the peaches- slice into the size you like and place them in a bowl. Take sugar (or coconut sugar) and cinnamon and make sure to cover all of the peach slices.
  • Step 6 Remove the dough from the fridge, place it on baking paper and roll it into a circle.
  • Step 7 Place the fruit in the middle and fold the dough over some of the fruit but leave the middle exposed. (I lifted up the parchment paper underneath the dough so I didn’t have to keep touching it).
  • Step 8 Preheat oven to 350F
  • Step 9 Egg wash the galette 2x
  • Step 10 Bake for 30 mins and do the last 10 mins on broil.
  • Step 11 It tastes great right out of the oven and for a few days after.
  • Step 12 ​Enjoy
Lemon Squares

Lemon Squares

Last summer, I was in the wedding of one of my best friends. She too cannot eat gluten and had gluten free desserts present at her wedding. Her mother made these lemon squares that I went just nuts for. They were incredibly delicious and I therefore requested the recipe.

Lemon Squares

June 14, 2017
: 15 min
: 45 min
: 1 hr

By:

Ingredients
  • What you will need:
  • For the crust:
  • 1 cup gluten free flour
  • 1/4 cup icing sugar
  • 1/2 cup unsalted butter (cold)
  • For the filling:
  • 2 tbsp lemon juice
  • rind of 1 lemon
  • 1 cup castor sugar
  • 2 eggs
  • 2 tbsp gluten free flour
Directions
  • Step 1 Mix the ingredients for the crust in a food processor and set the oven to 350F. Line an 8inch pan with parchment paper and press the crust into the pan. Bake the crust for 15-20 minutes.
  • Step 2 Mix the filling together. Once the crust has baked (check that it is baked through- depending on your flour, it may take a few minutes longer) and pour the filling over the crust. Bake again for 20-25 minutes or until the filling is set. Once the filling is set, remove from oven and allow to cool. Cut into squares and serve.
  • Step 3 Enjoy!
Raspberry Mint Coconut Tarts

Raspberry Mint Coconut Tarts

It is Friday! Sometimes at the end of the week, you just need a treat. These are relatively quick, very easy, and incredibly delicious.

Raspberry Mint Coconut Tarts

June 14, 2017
: 8
: 5 min
: 15 min
: 20 min

By:

Ingredients
  • 2 egg whites
  • 2 cups shredded coconut (sweetened)
  • 8 ounces milk chocolate (broken up or chips)
  • half a cup of coconut milk
  • raspberries
  • mint
Directions
  • Step 1 First, you need to separate your egg yokes and whites. You will only need the whites for this recipe. Begin to slowly whisk the shredded coconut in with the egg whites.
  • Step 2 Once thoroughly mixed, take out a muffin tin and spray it with a non stick.
  • Step 3 Spoon the coconut into the tray and push it around the mold to form a cup. It will look similar to a birds nest.
  • Step 4 Set the oven to 350 F and bake until they are golden brown.
  • Step 5 In the meantime, in a sauce pan, warm up the coconut milk. Once it is heated, pour over the chocolate in a separate bowl and whisk together until it is silky smooth and has a shine.
  • Step 6 When the tarts are done, take them out of the oven and allow them to cool.
  • Step 7 Once cool, spoon the chocolate into the cups and place in the fridge for approximately 20 minutes.
  • Step 8 When the chocolate has set but still has a bit of give to it, remove from the refrigerator and garnish with 1 raspberry and 2 mint leaves. Place back in the fridge and allow them to set for 1 hour.
  • Step 9 Remove from the fridge and serve.
  • Step 10 ​Enjoy!

Tomato Tart

Tomato Tart

Since my last post, I finished planning my wedding and got married! So we have been a tad busy.
One of the many perks of getting married is that you get wonderful toys from your registry. The one I was looking forward to the most was a food processor.

When baking gluten free, the food processor is just such a gift. So now that I have my handy FP, I have begun experimenting and today’s experiment was a tomato tart.

Tomato Tart

June 14, 2017
: 4
: 15 min
: 12 min
: 28 min
: Medium

By:

Ingredients
  • For crust:
  • 2 cups almond flour (meal)
  • 1/2 cup tapioca flour
  • 1 egg
  • just under 4 tbsp of butter
  • 2 tsp miso paste
  • For filling:
  • tomatoes or cherry tomatoes
  • mozzarella (fresh)
  • 1/2 cup parmesan cheese
  • olive oil to drizzle
  • fresh thyme
  • salt
  • pepper
  • Dijon mustard
Directions
  • Step 1 In a food processor place the flours, butter, and miso paste. Let this form a crumble.
  • Step 2 When the crumble has formed add the egg.
  • Step 3 Pulse until a ball forms in the processor. Remove and form it in the tart pan.
  • Step 4 Preheat oven to 350F
  • Step 5 Once the tart is formed to the pan, poke holes with a fork in the base of the tart. Bake for 10-15 minutes.
  • Step 6 Remove from oven, put a thin layer of the dijon on the bottom of the tart.
  • Step 7 Fill the tart with the tomatoes, thyme, mozzarella, and parmesan.
  • Step 8 Drizzle the top with olive oil, sprinkle with salt and fresh ground pepper.
  • Step 9 Bake for 20-30 minutes. If you see the crust beginning to brown too much then it may be done.
  • Step 10 ​Enjoy!