Fresh Fruit Tart Gluten Free And Dairy Free Recipes

FRESH FRUIT TART (GLUTEN-FREE AND DAIRY-FREE)

Steps:

• For the Tart:Preheat oven to 325° F.Add all dry ingredients to the food processor and pulse 1-2 times.Add diced butter or palm shortening and pulse until the butter is pea-sized.With the processor running, add wet ingredients and mix until a dough is formed.Take the dough out of the processor and using your hands, spread in a tart or pie pan. Pat it down evenly all around the pan.Place in the oven and bake for 25 minutes, then let cool. For the pastry cream:Beat egg yolks with the honey.In a medium saucepan, heat the coconut milk over medium heat.Add the gelatin to the coconut milk and stir until dissolved.Slowly stir some of the coconut milk mixture into the egg mixture to bring them to the same temperature, which prevents scrambled eggs!)Gently return the warmed egg and coconut mixture back into the saucepan with the remaining coconut milk, whisking constantly.Whisk for 5 minutes over the heat and then add the mashed bananas.Continue whisking until the mixture is thick, 2-3 minutes more, until the texture resembles pudding.Add vanilla extract and stir to incorporate.Take off heat and cool in refrigerator for at least an hour.When the mixture is cool, pour into the tart shell. Assemble:Place sliced fruit, berries, etc. on top of the pastry cream in a pleasing manner. It is easiest to put the bigger fruits down first and then sprinkle any blueberry-type berries in the spaces leftover. For the Tart: Preheat oven to 325° F. Add all dry ingredients to the food processor and pulse 1-2 times. Add diced butter or palm shortening and pulse until the butter is pea-sized. With the processor running, add wet ingredients and mix until a dough is formed. Take the dough out of the processor and using your hands, spread in a tart or pie pan. Pat it down evenly all around the pan. Place in the oven and bake for 25 minutes, then let cool. For the pastry cream: Beat egg yolks with the honey. In a medium saucepan, heat the coconut milk over medium heat. Add the gelatin to the coconut milk and stir until dissolved. Slowly stir some of the coconut milk mixture into the egg mixture to bring them to the same temperature, which prevents scrambled eggs!) Gently return the warmed egg and coconut mixture back into the saucepan with the remaining coconut milk, whisking constantly. Whisk for 5 minutes over the heat and then add the mashed bananas. Continue whisking until the mixture is thick, 2-3 minutes more, until the texture resembles pudding. Add vanilla extract and stir to incorporate. Take off heat and cool in refrigerator for at least an hour. When the mixture is cool, pour into the tart shell. Assemble: Place sliced fruit, berries, etc. on top of the pastry cream in a pleasing manner. It is easiest to put the bigger fruits down first and then sprinkle any blueberry-type berries in the spaces leftover.
• For the Tart: Preheat oven to 325° F. Add all dry ingredients to the food processor and pulse 1-2 times. Add diced butter or palm shortening and pulse until the butter is pea-sized. With the processor running, add wet ingredients and mix until a dough is formed. Take the dough out of the processor and using your hands, spread in a tart or pie pan. Pat it down evenly all around the pan. Place in the oven and bake for 25 minutes, then let cool. For the pastry cream: Beat egg yolks with the honey. In a medium saucepan, heat the coconut milk over medium heat. Add the gelatin to the coconut milk and stir until dissolved. Slowly stir some of the coconut milk mixture into the egg mixture to bring them to the same temperature, which prevents scrambled eggs!) Gently return the warmed egg and coconut mixture back into the saucepan with the remaining coconut milk, whisking constantly. Whisk for 5 minutes over the heat and then add the mashed bananas. Continue whisking until the mixture is thick, 2-3 minutes more, until the texture resembles pudding. Add vanilla extract and stir to incorporate. Take off heat and cool in refrigerator for at least an hour. When the mixture is cool, pour into the tart shell. Assemble: Place sliced fruit, berries, etc. on top of the pastry cream in a pleasing manner. It is easiest to put the bigger fruits down first and then sprinkle any blueberry-type berries in the spaces leftover.

FRUIT TART WITH VANILLA CREAM (GLUTEN FREE, DAIRY FREE, PALEO)

Steps:

• To make vanilla pastry cream, whisk together 1/4 cup water and 1/4 cup arrowroot powder in a small bowl and set aside.
• Pour coconut milk into medium sauce pan and gently heat until steaming but not boiling.
• Meanwhile, with a hand blender, whisk together egg yolks and maple syrup on medium speed for 2 minutes. Turn hand mixer on low and VERY slowly (to prevent eggs from cooking) drizzle hot coconut milk into egg mixture. Go slow or eggs will curdle and cook.
• Once all coconut milk has been added, return mixture back into saucepan and turn onto low/medium heat. Stir the mixture continually for about 5 minutes. Whisk in arrowroot mixture until fully incorporated. Continue to stir continually, until mixture thickens and coats the back of the spoon and is smooth and free of lumps - about 2-3 minutes. Keep stirring to keep clumps from forming on the bottom. The ideal temperature to get a nice set is 165'F, but not any higher. Remove from heat and stir in vanilla extract and 1 tablespoon of fat of choice. Pour pastry cream into large glass bowl and place a round piece of parchment paper directly on the surface (to prevent a skin from forming) and chill for at least 4 hours (or overnight.)
• To make crust, preheat oven to 350'F and liberally grease a 9 inch tart pan. Set aside.
• In a large bowl, mix together almond flour, melted fat of choice, maple syrup, egg, and salt until well incorporated. Press mixture evenly into bottom and sides of tart pan. Prick the bottom of the crust several times with a fork to prevent puffing up. Bake for 10 minutes, until crust is starting to get golden. Allow to cool completely.
• To assemble fruit tart: pour chilled pastry cream into cooled crust and smooth the top. Add whatever fruit or berries make you happy. Chill for 30 minutes before serving. (Fruit tart is best served within a few hours.)

FRESH FRUIT TARTS

Steps:

• Make the crust: In a small bowl, whisk together the egg yolks and heavy cream. In the bowl of a food processor with a blade attachment, pulse the flour, butter, sugar and salt until no big chunks of butter remain. Slowly add the yolk mixture to the flour mixture. Blend to combine but don't overwork the dough.
• Remove the dough and, turning it out onto a lightly floured surface, knead it 4 or 5 times to incorporate.
• Divide the dough in half if making one large tart. Divide the dough into four pieces if making mini tarts. Flatten the dough pieces into discs with your hands, wrap them in plastic wrap and refrigerate at least 20 minutes and up to overnight. (Freeze any remaining pieces for another project for up to 3 months.)
• Make the pastry cream: Put a damp kitchen towel under a medium bowl and whisk together the egg yolks and 1/4 cup of the sugar until the yolks are lighter in color, about 2 minutes. (The towel will ensure the bowl doesn't slide around.) Add the cornstarch and salt, whisk again, and set the bowl aside.
• In a medium saucepan over medium heat, combine the milk and the remaining sugar 1/4 cup sugar and cook until the mixture almost boils, 4 to 5 minutes. With one hand, start whisking the egg yolk mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
• Pour the custard back into the saucepan and continue cooking, stirring constantly, on medium-high heat, until the mixture is thick and one bubble plops up on top, about 2 minutes.
• Remove the custard from the heat and pour into a clean medium bowl. Don't scrape the pot if the bottom looks burned or like scrambled eggs. Now, stir in the butter and vanilla. Keep stirring until the butter melts. Place a piece of plastic wrap over the bowl so it is touching the pastry cream, then refrigerate for 1 hour.
• Bake the tart shell or shells: Preheat the oven to 400 degrees F.
• Using a rolling pin, roll out the dough on a floured surface until it is a circle (about 9 inches across and 1/2 inch thick for one large tart and about 6 inches across and 1/8 to 1/4 inch thick for four mini tarts.
• Lay the dough onto the tart pan, and then using your fingers, gently press it down. Try not to tear the dough or make it too thin. Ideally, it should be an even thickness all the way across.
• Using a sharp knife, carefully trim the edges so the dough is perfectly even with the top of the tart shell (see Cook's Note). Place the tart shell on a parchment-lined rimmed baking sheet. Using a fork, poke a bunch of holes in the bottom of the tart shell to keep bubbles from forming during baking. Refrigerate the tart shell for 20 minutes. Repeat with the remaining tart shells if using.
• Remove the pan or pans from the fridge and lay a piece of parchment over the chilled dough. Fill the uncooked tart shell with pie weights or dried beans or uncooked rice.
• Bake for 10 minutes, then, using oven mitts, remove the baking sheet from the oven. Remove the pie weights and parchment. Return the baking sheet to the oven, continuing to bake until the crust is golden brown, 5 to 8 more minutes. Let the pan or pans cool on a wire rack.
• Make the glaze and finish the tart: In a medium pot over medium heat, cook the apricot jam and water. Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes.
• Take the pastry cream from the fridge and, in the bowl of a stand mixer with the paddle attachment on medium-high speed, beat the pastry cream to loosen it up. Spread the pastry cream in a thin 1/4- to 1/2-inch layer on the bottom of the tart shell.
• Carefully cut the strawberries, blueberries, raspberries, kiwi, mangos and figs. Arrange the fruit so there is no visible pastry cream. (You can make the tart look awesome by laying the fruit in cool patterns.)
• Once the fruit is arranged, use a soft pastry brush to paint it with the warm apricot glaze. Don't leave any bare spots. Make sure to glaze all the fruit. Take your time.
• Cut and serve immediately or refrigerate for up to 12 hours.

PEAR AND ALMOND TART (DAIRY- AND GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of tart pan with a removable bottom and line with parchment paper.
• Mix almond meal, oat flour, and baking powder together in a bowl.
• Whisk egg, maple syrup, coconut oil, vanilla extract, salt, and almond extract together in another bowl. Fold in almond meal mixture to form a sticky dough.
• Press dough into the prepared tart pan. Arrange pears on top.
• Bake in the preheated oven until golden brown, 22 to 25 minutes.