It's not a diet. It's a lifestyle change.

Christmas Fruit Tart with Vanilla Custard

Winner of day two of my Instagram Challenge #dieffstreats was
@nutty4nutrition – Thanks for the great festive recipe! You can find tons more on her blog “Nutty 4 Nutrition”
As soon as I saw this entry, my mouth watered. Pie + Christmas time = one happy girl. It’s a little bit of work – but pull up your big person pants and get it done!

Christmas Fruit Tart with Vanilla Custard
Recipe is Gluten Free, Refined Sugar Free, + Dairy Free

Ingredients for Crust
3/4 cup pecans
1.5 cups blanched almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
3 tablespoons cold butter or coconut oil (NOT melted)
2 tablespoons honey (can substitute with 3-4 dates if you don’t want added sweetener)
1 egg

Ingredients for Custard
1/2 tablespoon unflavored gelatin
1 tablespoon water
1 cup almond milk (or any other non-dairy milk)
1/4 cup honey (can substitute with 6-8 dates soaked in hot water for 20 mins, mashed and then strained)
1 vanilla bean, seeds scraped and bean reserved (or 2 tsp vanilla extract if you don’t have the real deal)
3 egg yolks
1 cup coconut cream (cream that has risen to the top from a cold can of coconut milk)
Fruit as Topping!

-Soften the gelatin by placing it in a bowl with the 1 tablespoon of water.
-Heat the almond milk, seeds from the vanilla bean, and the bean shell over medium-high heat for 2-3 minutes.
-Whisk the egg yolks and honey in a separate bowl, then slowly pour the heated milk mixture into the bowl while whisking constantly.

-Return the mixture to the pan and heat for 2-3 minutes while whisking the entire time. Pour in the softened gelatin, and whisk until it is dissolved. -Continue heating for another 5 minutes until the custard has thickened and will coat the back of a spoon.
-Pour the custard into a bowl and press a piece of plastic wrap directly on top to avoid a skin from forming. –Place in the refrigerator and chill for about 5 hours or overnight.

-Preheat oven to 350 degrees.
-Place the pecans in a food processor and process until you have a coarse flour. Add the almond flour, salt, baking soda, cinnamon, nutmeg, butter/coconut oil, honey, egg, and vanilla and pulse until a ball of dough forms.
-Using the palms of your hands, press the dough into the bottom and up the sides of a tart pan with a removable base. Cut a circle of parchment paper and lightly press it onto the bottom of the crust. Fill the bottom with pie weights or a cup of beans, then bake for 10 minutes. Remove the beans and parchment, then bake for another 5 minutes. Cool the crust while you make the custard.

-Remove the custard from the fridge and pour in the cup of thick coconut cream from the top of 1 can of coconut milk. Using an electric hand mixer or stand mixer, whip the custard until thick and creamy. If your coconut cream is super thick (this will depend on which brand you use), you can add in a tablespoon of the coconut water to help thin it out a bit.
-Spread the custard into the cooled pie crust then chill the tart for an hour to let the custard set up.

-Top however you wish and enjoy!


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This entry was posted on December 12, 2012 by in Recipes and tagged , , , , , , , , .
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