Custard Fruit Tarts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
Sweet Pastry
  • 4 tbsp coconut oil
  • 2 tbsp honey
  • 4 large eggs
  • ¾ cup coconut flour
  • 3 tbsp tapioca
  • ⅛ tsp salt
For the custard
  • 400ml/13.5oz full cream coconut milk
  • 4 egg yolks
  • 1 tsp vanilla essence
  • 3 tsp honey
  • pinch of turmeric
  • 3 tsp gelatine
Instructions
Sweet Pastry
  1. Preheat oven to 350°F/180°C.1.
  2. In a food processor, blend the oil, honey and eggs.2.
  3. Sift the flours and salt into the processor and blend until it 3. forms a ball ready to use in your chosen recipe.
For the pie crust
  1. Preheat oven to 350°F or180°C.1.
  2. Press the pastry out into 4 x 11cm/4.25” diameter tart dishes to form pastry 2. shells.
  3. Bake 10 minutes then cool completely.
For the custard
  1. In a double boiler, heat the coconut milk, reserving a few spoonfuls of milk for dissolving the gelatine.
  2. When it is hot but not boiling, add the vanilla, turmeric and honey and stir until dissolved. Remove from the heat.
  3. Beat the egg yolks in a bowl.
  4. tbsp at a time, add the hot coconut milk to the eggs, all the while whisking.
  5. 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.
  6. Add the gelatine to the reserved coconut milk and heat gently to dissolve it.
  7. When the custard is ready, add the gelatine mixture which will finish the thickening when it is refrigerated.
  8. Cool down almost completely before pouring into the pastry shells.
  9. Place in the refrigerator to set and add the fruit just before serving.
Recipe by My Cookbook Addiction at https://www.mycookbookaddiction.com/2013/06/05/cookbook-review-afternoon-tea-by-suzanne-perazzini/