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Friday, 19 September 2014

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 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


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