pink cranberry custard tarte


I’m madly in love, I really am.  And I still don’t want to celebrate Valentine’s Day on February 14th.  It’s perhaps because after years of working in restaurants and understanding what holidays actually mean when you’re dining out (rushed service, everyone’s stressed, NO ONE is celebrating the holiday who’s actually feeding you), or perhaps because I try to give myself and my partner a treat almost every day, I’m just not there on the 14th per se.

cranberry-tarte-side-view-gluten-free

I am totally there now.

My beau and I chomped down on V-day early with this majestic Pink Cranberry Custard Tarte.  It’s gluten- and dairy-free, and the tartness of the cranberry mixed with the custard creaminess is just, well, riveting.

Enjoy this Valentine’s Day special.  And please make up for the 14th for me.  xoxo

pink cranberry custard tarte

Serves 2-4
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Allergy Egg
Dietary Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold

Ingredients

  • 3 egg yolks
  • 1/3 cup xylitol or 3/4 cup sugar
  • 1 cup coconut milk (or other dairy-free milk of choice)
  • 1/2 cup unsweetened cranberry juice
  • 1 tablespoon xylitol or sugar
  • 1 tablespoon buckwheat flour
  • 1/2 teaspoon agar agar or powdered gelatin
  • a pinch sea salt (optional for taste)
  • 1/3 cup coconut oil (or dairy free butter substitute)
  • 1 egg yolk
  • 1 cup buckwheat flour
  • 1/4 cup millet flour
  • about 1/4 cup water
  • about 1/3 cupthe cream off the top of a can of chilled coconut milk

Directions

Step 1 Prepare custard: mix egg yolks with 1/3 cup sugar. Whisk in buckwheat flour and agar agar (+optional salt). Set aside.
Step 2 Over medium-low heat, warm milk, cranberry, and 1 tbs. sugar. Once warm to touch, remove from heat, and gently, in a slow stream, whisk into egg yolk mixture to temper the eggs. Transfer mixture back into sauce pan, and heat over medium-high heat, whisking constantly, until mixture is just brought to a boil. Immediately remove from heat and transfer to a clean bowl. Set aside, and leave room temperature.
Step 3 Pre-heat oven to 375 degrees Fahrenheit (about 180 Celcius). Prepare crust: combine sugar and melted oil. Add flours, sugar, and egg yolk, and combine with spoon, then hands, until mixture is sandy. Empty onto a clean surface. Make a little hole in the middle. Pour water by the tablespoonful, mixing as you go with hands, until mixture is just starting to get sticky. Finish the dough by smushing it against the workspace with the palms of your hands.
Step 4 Flour your workspace, and a rolling pin, and roll out to a thin dough of about 1/3 cm thick. Transfer to your oiled and floured pie tin/dish. Cut away excess dough from edges, and bake for about 15-20 minutes, until edges are just golden, and inside is solid. Let cool to touch before transferring to serving dish.
Step 5 Spatula your cranberry custard into the tart and chill in the fridge until solid, about 4 hours. (You can freeze it to expedite the process.)
Step 6 Prepare your cream topping: scoop off the fat from the top of a can of chilled coconut milk with over 15% fat content and mix with sugar. Spatula into pastry bag with fitted tip.
Step 7 Once custard is firm, pipe little designs on the top of it, and keep tart in fridge until ready to serve.

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