I have spent all weekend baking and have produced 8 different afternoon tea foods – muffins, cakes, tarts, brownies and slices, including the custard fruit tarts you see here. The others you won’t see just yet because I am preparing an e-book of afternoon tea foods which are grain, dairy, nut and refined sugar-free. I have a target of 50 recipes, the majority of which you will never see on this blog. I am having such fun doing this but it is damned hard work and the fridge and cake tins end up very full – not that my family are complaining. It is certainly a challenge to create the traditional fare but with no grain, dairy, nuts or refined sugar. It is a learning curve but only the successful recipes will find their way into the book so you can feel confident that if you attempt one of the recipes, it will work.
Meanwhile this fruit tart is a sample of what will be in the book. The pie crust has been adapted from the one Carol uses in her book, Indulge, which you can purchase on her blog, Ditch The Wheat.
This is NOT a low Fodmap recipe.
- 2 eggs
- 30 ml coconut oil
- ¼ cup + 2 tbsp coconut flour
- 2 tbsp Tapioca flour (optional)
- pinch salt
- 400ml/13.5oz full cream coconut milk
- 4 egg yolks
- 1 tsp vanilla essence
- 3 tsp honey
- pinch of turmeric
- 3 tsp gelatine
- Preheat oven to 350°F or180°C.
- In a food processor, blend the oil and the eggs.
- Sift the flours and salt into the processor and blend until it forms a ball.
- Press the pastry out into 4 tart dishes to form pastry shells.
- Bake 10 minutes.
- Cool completely.
- In a double boiler, heat the coconut milk, reserving a few spoonfuls for dissolving the gelatine.
- When it is hot but not boiling, add the vanilla and honey and stir until dissolved. Remove from the heat.
- Beat the egg yolks in a bowl.
- 1 tbsp at a time, add the hot coconut milk to the eggs, all the while whisking vigorously.
- When it has all been added, pour back into the top of the double boiler and heat gently on the stove, continuing to whisk until it thickens. This takes a long time so 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 which will finish the thickening when it is refrigerated.
- Cool down almost completely before pouring into the pastry shells.
- Place in the refrigerator to set and add the fruit just before serving.