Red White & Blueberry Tart
Use an abundance of seasonal berries (can add other fruits as well, like poached pear, mango, pinapple) to make this delightful gluten-free, vegan summer dessert!
- 1 14-oz can Coconut cream
- 2 Tbsp Lemon zest
- 2 Tbsp Lemon juice
- 2 Tbsp Arrowrood starch
- 2 Tbsp Tapioca starch
- 1 tsp Vanilla
- 1 Cup Coconut flour
- 1/2 Cup Tiger nut flour
- 1/2 Cup Cassava flour
- 3 Tbsp Palm shortening or coconut oil (or other butter substitute)
- 2-3 Tbsp Coconut milk
- 1/2 tsp Nutmeg
- 1 tsp Vanilla
- 1 tsp Cinammon
Preheat oven to 350 degrees
Make the crust by mixing the 3 flours and cinammon and nutmeg in a bowl and cutting in palm shortening/coconut oil until crumbles form (can use stand mixer). Add the vanilla and then the coconut milk bit by bit until the crumbles are more moist and easily formed into a dough.
Place the dough on a cassava floured piece of parchment on a board and cover with another piece of parchment or wax paper and roll out until a thin 1/3 inch thick. Flip into a tart or pie shell (Can also just press the dough into a tart shell).
Pierce the shell with a fork on over and bake 10-15 min until golden and let cool.
Meanwhile Place coconut cream and lemon zest in a small saucepan and whisk to combine.
Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir.
Lastly, add maple syrup (can add more if want it sweeter) and whisk again until well combined.
Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity/brightness, or maple syrup for sweetness.
Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar or pour directly into the cooled tart shell and top with berries in a pretty pattern.
Notes: Use as many organic ingredients as possible.