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I’ve spent all weekend baking and also have produced 8 different afternoon tea foods – muffins, cakes, tarts, brownies and pieces, like the custard fruits tarts the truth is here. The others you won’t discover at this time because I am preparing an e-book of afternoon tea foods which are grain, dairy products, nut and processed sugar-free. I’ve a target of 50 quality recipes, nearly all which you won’t see upon this blog page. I am having such fun accomplishing this but it is damned effort and the refrigerator and cake tins end up very full – not that my family are complaining. It is certainly a challenge to create the original fare but without grain, dairy products, nuts or processed sugar. It really is a learning curve but only the successful recipes will see their way into the book so you can feel confident that should you attempt among the recipes, it will work.
Meanwhile this fruits tart is an example of exactly what will maintain the reserve. The pie crust continues to be adapted from the main one Carol uses in her publication, Indulge, which you can purchase on her blog, Ditch The Wheat.
This isn’t a minimal Fodmap recipe.
Custard Fruit Tarts
2 tbsp Tapioca flour (optional)
In a food processor, blend the oil and the eggs.
Sift the flours and salt into the processor and mix until it forms a ball.
Press the pastry out into 4 tart dishes to form pastry shells.
Bake ten minutes.
For the custard:
In a double boiler, heat the coconut milk, tiramisu cheesecake recept reserving a few spoonfuls for dissolving the gelatine.
When it’s hot but not boiling, add the vanilla and honey and stir until dissolved. Remove from heat.
Beat the egg yolks inside a bowl.
1 tbsp at the same time, add the hot coconut milk to the eggs, even while whisking vigorously.
When it has all been added, pour back into the top of the double boiler and heat gently within the range, continuing to whisk until it thickens. This takes a long time therefore be patient.
Add the gelatine to the reserved coconut milk and heat gently to dissolve it.
When the custard is ready, add the gelatine mixture that may finish the thickening when it is refrigerated.
Cool off almost completely before pouring into the pastry shells.
Put in place the refrigerator to create and increase the fruit just before serving.
Thank you, Ang, I am hoping people just like the book.
Gelatine is a superb aid for setting things which could stay runny and help to make a mess.
Congratulations Suzanne! I can’t wait to find out and buy your ebook. Do let me know if you want help obtaining the word out once it’s released. The tart looks amazing! I love a little custard in mine.
P.S. Do you want to have got any spelt flour recipes? I’ve been using and loving it lately.
Thanks a lot, Nancy, for the give. I had fashioned a tart for breakfast and it had been a terrific way to start the day off.
The e-book will be completely grain-free, which means no spelt flour. I really do think it’s a great alternative to normal flour though.
I’m so happy it was successful for you.
I’m having guests over this week and I would love to help to make these! They are a big family members, though. What size will be the tarts that recipe makes?
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