Fruit Tart

Hello Friends,

I've been such a good blog hostess this week I have to admit! 3 whole recipes what? That's un-heard of,  anyway enough praise for me. I'm bringing to you something magical, something so amazing you might even dance a little. I bring you a gluten-free fruit tart!!!! Whoo hooo! Happy day! 

Fruit Tart 

Tart Crust: 

• 3 tablespoons of salted butter. 
• 1/4 cup + 1 tablespoon of confectioners' sugar. 
• 2 egg yolks.
• 1 egg
• 1/2 sorghum flour blend
• 1/2 teaspoon xanthan gum. 

Cream the butter and sugar together. Add the egg yolks and egg, beat together until combined. In a separate bowl whisk the flour and xanthan gum together. Mix the egg mixture and flour mixture together. The dough should be like firm cookie dough. Wrap in plastic wrap and chill for 30 minutes in the refrigerator. Roll out dough 1/4 inch think and lay it in the tart pan cut off extra dough on sides, but leave about 3 inches around the edges because the dough will shrink. Place a large piece of parchment paper on the dough in the pan and fill with baking weights or dried beans or rice. bake for 15 minutes on 350F, remove parchment paper and weights and bake for an additional 5 minutes. Let cool for 10 minutes before removing from pan and then setting aside for cream and fruit.

Pastry Cream: 

• 1/4 cups + 2 tablespoons sugar.
• 3 tablespoons cornstarch. 
• 3 egg yolks. 
• 1 1/2 cups whole milk (no 1%).
• 1 tablespoon salted butter. 
• 1 1/2 teaspoons vanilla extract. 
• 1/2 cup heavy cream.

Whisk the sugar and cornstarch together. Add the egg yolks and set aside. Heat the milk in a small pot until in boils. Temper the egg mixture and the milk by adding a little bit of milk to the egg mixture while you still whisk continue to do this until most of the milk is in the egg mixture. Add all the egg and milk mixture into the pot and heat until it starts to thicken. Add the butter and vanilla and whisk until combined. Wrap plastic wrap on top and put the plastic wrap on top of the custard so a skin doesn't form. Chill for 30 minutes. Whip the heavy cream into whipped cream and add the custard and continue to whip. Fill the tart shell with the pastry cream. Take desired fruit such as strawberries, kiwi or oranges and slice thin, arrange fruit in any way you like. Chill the tart for 2 hours so it can set. Enjoy! 

Happy Cooking! 

Sophie aka SingingFox :3