Happy New Years! I hope all of you had a blessed Christmas and a wonderful start to 2014!
Here’s the dessert that I made the most often this past year – a fruit tart, based on the Berry Tart from The Allergen-Free Baker’s Handbook. I’ve updated it to include less sugar and to make it coconut free. Mr. Bean liked it so much that he specifically requested me to make it again for a New Year’s Eve dinner with friends!
It has quite a few steps, but don’t be turned off as it’s pretty easy. The shortbread crust is probably the least finicky gluten free crust I’ve made (It’s made with a mixer and if it cracks or falls apart? That’s okay! Just put it back together and it won’t make a difference as it holds together just fine once it’s cooked!) You can make the custard out of whatever dairy free milk you desire – I chose almond as that’s the one I like and use the most. It can also be decorated with whatever fruit you have on hand – it’s pretty and delicious regardless!
Gluten Free Vegan Fruit Tart with Shortbread Crust and Pastry Custard
Based on the Berry Tart Recipe from The Allergen-Free Baker’s Handbook
1/3 c. each brown rice flour, sorghum flour and millet flour
2 tbsp. corn starch
1/2 c. tapioca starch
2 tbsp. icing sugar3/4 tsp. xathan gum
Pinch of Salt
9 tbsp. Dairy Free Margarine (I used Fleischman’s – you could probably use Earth Balance Soy Free Buttery Spread to make it soy free if desired)
2 tbsp. orange juice
Sweet rice flour for dusting
- Preheat your oven to 350F. Find your 9″ tart pan (the ones with the removable bottom works best. If you don’t have a removable bottom, you may need to lightly grease the pan to ensure that it will come out nicely.)
- Sift together the flours and icing sugar.
- Mix together the remaining dry ingredients in a mixer.
- Drop margarine in one tablespoon at a time, until it looks like a coarse meal.
- Add in the orange juice until it starts to ball in the center. If it feels way too sticky, add a tablespoon of rice flour.
- Turn out the dough onto a lightly floured piece of wax or parchment paper. Form into a disk, dust the top and roll out between two pieces of wax paper, dusting with flour as necessary to prevent dough from sticking, until the disk is 1″ bigger than the pan on all sides (about 11″ diameter for a 9″ pan). Or, if you want, you can probably forgo the rolling and press the crust into the pan if that suits your fancy.
- Remove the top layer of paper and flip dough into pan. Press dough into pan and fix cracks with extra dough (cracks are okay! They will not adversely effect the crust). You could cut off the remaining dough, but I usually build up the sides, making sure that the top is the same level as the sides of the pan.
- Prick 8 – 10 times with a fork and bake for ~20 min or until the crust begins to turn golden brown.
- Remove from oven and cool on a rack.
2 tbsp. jelly1 c. almond milk
3 tbsp. Agave nectar (or another liquid sweetener like honey or maple syrup)
1 vanilla bean, scrapped out & keep the bean
2 tbsp. cornstarch
1 egg replacer, made with 2 tbsp of almond milk
1 tbsp. (or more if you want sweeter) sugar
Large pinch of salt
Fruit – berries, tropical, citrus, etc. – I’ve used mandarin oranges, kiwis, blackberries, raspberries, strawberries and a gooseberry for the centre.
- Once the crust is cool enough to touch, heat up the jelly in a microwave safe container until liquid and brush over the crust. Place in fridge until you’re ready to fill it.
- In a small saucepan, whisk together the agave nectar, 3/4 c. almond milk, the insides from the vanilla bean and the leftover vanilla bean. Heat on medium heat until the sauce starts simmering on the sides. Remove from heat.
- Whisk together the remaining almond milk and cornstarch. Add the sugar, salt and egg replacer and whisk until fully combined.
- Pour the cornstarch mixture into the milk mixture and return to medium heat, whisking until it starts to boil. The mixture will thicken up quickly – let it boil for about a minute before removing it from the heat. Remove the vanilla bean and discard.
- Let the custard cool a few minutes before pouring into the cooled crust.
- Arrange your fruit concentrically on the tart, making sure that all the custard is covered.
- Let the tart cool completely before serving.
The Tart I made for New Years – taken on my phone.
What food did you enjoy the most in 2013?