SCD Vanilla Custard Tart with Seasonal Fruit (SCD, Paleo, Gluten-Free)

• Decadent dessert with amazing tastes and textures
• No one will even know they're SCD, paleo and gluten-free
• Makes 12 muffin-cup sized tarts

Shells:

1 cup almond meal

1 cup coconut flour

1/4 cup coconut oil, melted

2 tablespoons honey, melted

1/4 teaspoon cinnamon

-Preheat oven to 200C/392F

-Mix all ingredients together well

-Divide evenly between 12 cups of a muffin pan

-Use your fingers to press dough evenly against the bottom and app. 3/4" up the sides; take some time to do this really neatly so the shells are pretty!

-Bake for 10 minutes then if necessary, use the back of a small spoon to press them into an even more perfect shape

-Allow the to cool completely before removing from the pan with the help of a thin butter knife

SCD Vanilla Custard:

4 egg yolks

1/4 cup Homemade Almond Milk

1/4 cup honey

55g/1/4 cup butter

1/2 of one vanilla bean OR 1/2 teaspoon SCD-safe vanilla extract

-Boil water in the bottom of a double boiler or a small pot

-Combine egg yolks, almond milk, honey, butter and the vanilla extract OR scrape the seeds of the vanilla bean into the top of the double boiler or a mixing bowl and place it on the pot of boiling water

-Note: If you're using a mixing bowl and pot, be sure the mixing bowl does not touch the surface of the boiling water

-Turn the heat down to keep the water at a low rolling boil

-Whisk the mixture constantly until it forms a smooth, thick curd (approximately 10 minutes)

-Strain curd through a fine sieve into a bowl (use a spoon to help push the curd through)
-Divide curd evenly between 12 tart shells

-Chill in the fridge to set (minimum 45 minutes)

Seasonal Fruit:

1 cup of fruits of your choice (I used strawberries, kiwis and blueberries)

-Cut fruits up into small pieces and arrange them on top of each tart after the custard has set