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13 August, 2013

Milk-free Strawberry and figs lemon curd tart layered with greek yogurt on gluten-free almond crust

Once in a blue moon, I will BAKE!! I mean the hard-core baking thing as doing everything start from the scratch. Today is the day and as usual I always alter the recipe I found online and make it into my version.  And the best part is it is definitely healthy, gluten-free and milk-free. Well, I didn't emphasize that "gluten-free" in the title just because it is a jump on the bandwagon thing, I guarantee you will enjoy this tart so much while triumph over your weight watching and make the sweat in the gym worthwhile too. 

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A mouth-watering and eye-pleasing summer fruit tart 

Strawberry, blueberry and fig lemon curd tart with greek yogurt  on gluten-free almond crust 
Makes 11" tart 

Lemon curd 
  • 1 tbsp lemon zest
  • 1/2 or 1/3 cup lemon juice
  • 1 egg 
  • 2 egg yolks
  • 1/2 cup sugar 
  • 2 tablespoons butter ( melt ) 
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Time to turn the heat off when you reach that consistency

1. Combine all the ingredients except the lemon juice and lemon zest in the heat proof bowl first
2. Place your heat proof bowl over a large pot filled with water over stove top in simmer heat (make sure the bottom of the bowl touch the simmering water and do not let  the water boil) 
3. Simmer, whisking CONSTANTLY and add the lemon juice slowly, and all lemon zest until mixture thicken enough to coat your whisk ( adjust your heat high as you don't want to whisk forever nor boil the water underneath and end up a sweetened egg scramble) 
4. cover the bowl with plastic wrap while cooling down and make sure the top of plastic touches the top of the curd to keep it from developing a skin
5. Refrigerate or freeze it until chilled ( just don't forget it if you decided to freeze it) 

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After chilled in the freezer for 10 mins

Almond tart crust 
  • 2 1/2 cups almond flour 
  • 2 tbsp brown sugar or honey ( healthier choice of your own)  
  • a pinch of salt
  • 6 tbsp of veggie cream cheese ( as pic.) or 6 tbsp unsalted butter, chilled and cubed
  • 1 large egg white 

1. Preheat the oven 400F/In a food processor, combine all the ingredients, Pulse until the dough form coarse meal.
2. Remove the coarse meal and hand knead it to a dough 
3. Press evenly into the bottom and sides of a greased 11" tart pan or like me onto several ramekins
4. Use fork to poke couple holes at bottom of the dough to prevent it rises up when baking
5. Bake on middle rack for about 15-20 minutes or until it is light brown ( the almonds will taste bitter when it is over baked) 

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Those are the almond meal gluten free tart I made 

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Store-bought gluten free curst made with garbanzo flour  ( I don't favor this crust so much) 

Assemble the fruit tart with greek yogurt 
  • 2 baskets of strawberris, thinly sliced 
  • 1 basket of seasonal fig, thinly sliced 
  • 1 basket of blueberry
  • 1 cup greek yogurt ( you can pick non-fat ) 
  • 1 cup of honey  ( depends on how sweet you want it ) 
  • 1/4 tsp vanilla bean extract 

1. Mix greek yogurt, honey, vanilla bean extract altogether
2. After both crust and curd cooled, spread the lemon curd over the crust evenly and another layer of greek yogurt mixture on top ( save some for dripping over the tart at the end) 
3. Layer the strawberry, fig slices and blueberry over the lemon curd 
4. drip over the fruit tart with extra greek yogurt mixture

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I enjoy this home made almond-flour gluten free crust way better than the store-bought one 

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Eating the best from the current season 

Bon appétit' 

xoxo Rachel 

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