Main navigation
I’ve spent most weekend baking and also have produced 8 different afternoon tea foods – muffins, cakes, tarts, brownies and pieces, including the custard fruits tarts you see here. The others you won’t observe at this time because I am preparing an e-book of evening tea foods which are grain, dairy, nut and refined sugar-free. I’ve a focus on of 50 recipes, the majority of which you won’t see on this blog. I am having such fun carrying this out but it is usually damned effort and the fridge and cake tins end up very full – not that my children are complaining. That is definitely challenging to create the original fare but without grain, dairy products, nuts or processed sugar. It is a learning curve but only the successful recipes will see their way into the book in order to feel confident that should you attempt one of the recipes, it’ll 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 main one Carol uses in her publication, Indulge, which you can purchase on her blog page, Ditch The Wheat.
This isn’t a minimal Fodmap recipe.
Custard Fruit Tarts
2 tbsp Tapioca flour (optional)
Within a food processor, mix 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 meals to form pastry shells.
Bake 10 minutes.
For best keto strawberry shortcake the custard:
In a double boiler, heat the coconut milk, reserving a few spoonfuls for dissolving the gelatine.
When it is hot however, not boiling, add the vanilla and honey and stir until dissolved. Remove from heat.
Defeat the egg yolks within a bowl.
1 tbsp at a time, add the warm coconut milk to the eggs, all the while whisking vigorously.
When it has most been added, pour back to the top of the twice boiler and high temperature gently in 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 heating gently to dissolve it.
When the custard is ready, add the gelatine mixture which will finish the thickening when it is refrigerated.
Cool down almost completely before pouring in to the pastry shells.
Place in the refrigerator to create and increase the fruit just before serving.
Many thanks, Ang, I am hoping people like the book.
Gelatine is a great aid for environment things that could stay runny and produce a mess.
Congratulations Suzanne! I can’t wait to see and buy your ebook. Perform let me understand if you need help getting the phrase out once it’s released. The tart looks amazing! I really like just a little custard in mine.
P.S. Do you want to have got any spelt flour formulas? I am using and adoring it lately.
Thanks a lot, Nancy, for the present. I had developed a tart for breakfast time and it had been a terrific way to start the day.
The e-book will be completely grain-free, this means no spelt flour. I do think it’s a great alternative to regular flour though.
I’m so happy it was a success for you.
I’m having guests over this week and I would love to make these! They’re a big family, though. How big are the tarts that recipe makes?
Grab your FREE 5-stage IBS Survival Guide
so you can wrestle your IBS into submission and live an empowered life!