Butter: Butter-flavored coconut oil, unsalted butter, dairy-free baking sticks, or ghee will all work.Corn Starch: This will help thicken the custard.Egg Yolk: This will help enrich the custard.Sugar: Maple Syrup, Coconut Sugar, or Regular Sugar will all work.Milk: Full-fat canned coconut milk, whole milk, or heavy cream.Using other milk alternatives such as almond milk is not thick enough and will not work in this recipe. Not a fan of coconut? You can also replace coconut milk with regular whole milk or heavy cream. This dairy-free vanilla cream is made with full-fat coconut milk, giving it a silk-like texture. Honey: You can use maple syrup, coconut sugar, or regular sugar.Oil: You can use melted butter, ghee, or refined coconut oil.Almond Flour: Helps bind the ingredients.There is much variety amongst the ingredients you can use, producing the same results. This tart crust is super easy! Requires one bowl with no chill time and pairs lovely with the vanilla cream. This recipe was created for Rodelle by Morgan Osborne, part of ADM's Culinary Team.Gluten-Free Vanilla Cream Fruit Tart Ingredients Almond Flour Crust If you would like to add a gloss to the top of your tart, mix apricot preserves with equal parts water and brush the top of your finished tart with a pastry brush for a glossy finish.It is very creamy and light - and the vanilla bean flecks really pop! Some of our testers prefer more custard and some prefer less, so play around with what you like! Leftover custard makes a great "almost pudding" snack! But, we did not test those as we prefer the traditional creaminess of this custard. You could also experiment with additional cornstarch, or less milk. If you want a traditional custard tart appearance (where the custard cuts cleanly), we suggest using a small amount of custard (about 1/2) and ensuring that your tart firms up in the refrigerator overnight before slicing with a sharp knife.We added about 1/4 cup slowly at a time, drizzling it into the egg yolks very slowly from a measuring cup with a long handle. Tempering cooked milk into the egg yolks can be tricky, whisk vigorously and slowly add milk to avoid egg yolks cooking.Make sure the crust cools fully before trying to transfer out of the tart pan to avoid cracking.Remove crust from tart pan, top with your desired amount of custard and berries.Dont spend too much time rolling it, though, or youll overwork the dough, and the pastry will be too tough. While custard and crust cool, wash and cut berries to the desired size and shape for topping. On a lightly floured work surface, roll out the pastry dough to a thickness of about a 1/4 inch, and as even as possible.Bake the crust for 15-20 minutes, keep an eye on the oven while it’s baking.
Cover the tart pan with a cling sheet and put in the freezer for 15 minutes to chill. Once egg yolks are combined, return mixture to stove and heat once again to a boil before removing from heat, transfer to a separate container and cool in refrigerator until cool. This is to ensure that the dough doesn’t rise during baking.Remove from heat and temper into egg and vanilla paste, whisking continuously. Continuously whisk milk and dry ingredients on medium heat until boiling.Place dry ingredients in a medium saucepan and add milk, whisking to combine before turning on heat.While crust bakes, prep dry ingredients for custard and combine, set egg yolks and vanilla aside in a separate bowl.Place formed crust in the oven for 12-15 minutes and slightly golden brown.Once the crust is formed and a lip is evenly formed around the edge of the pan, pierce the center of the crust with a fork a few times to help prevent air pockets from forming while baking.Using a rolling pin, roll dough out to a 10 in circle, then carefully transfer dough to a 10” tart pan to finish forming the crust.Increase speed to medium once all ingredients are incorporated, until dough starts to gather in the mixing bowl.Gradually add the flour then milk and vanilla paste, on low speed.Combine the butter and sugar on medium high speed in a mixer until light and fluffy. Preheat an oven to 375 F to bake crust.Note: You should also read all of the tips prior to making your tart to ensure you are pleased with the results!
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