Raspberry Chocolate Custard Tart (GF)
Sunday, December 21, 2014
This recipe was supposed to be Christmassy but on a scale of New Year's Eve to actual Christmas I'd say we're somewhere around Halloween? (lame joke attempt basically not very Christmassy but I tried)
Hello everyone!
SO. I'm back with another recipe. Took long enough didn't it? (who am I kidding I don't think anyone but me cared) I got back from Italy 6 days ago and because of the salty oily food I consumed there, I've been trying to eat basic for the last couple of days. That translates to: no fun Christmas recipes. By the way when I say basic I mean simple whole foods, not basic white girl foods lol.
Something thats been bothering me lately, my followers are decreasing and my likes are a third of what they were before which makes me unmotivated to post religiously and stuff. I just feel like I'm talking to myself and sharing all these recipes I come up with, with ... absolutely no one. Really quite depressing. I mean what changed? Me going high carb vegan? :(
Also here's a raw 801010 porridge recipe I made!
Anyway here's the recipe for this gluten free vegan tart filled with maple almond custard, topped with raspberries, drizzled with raw chocolate and finished off with a dusting of lemon zest! I use a 6inch tart pan!
Raspberry Chocolate Custard Tart by Sopheats
Vegan, gluten free, dairy free, salt free
Yields about 7 slices
Vegan, gluten free, dairy free, salt free
Yields about 7 slices
The Ingredients
Base:
1/3 cup gluten free flour + 1 tbsp flaxseed meal OR 1/3 cup wholewheat pastry flour and omit flaxseed
1/4 cup rolled oats, blend into a flour
2 tbsp apple sauce + 1 tbsp coconut oil (OR 2 tbsp coconut oil + 1 tbsp maple syrup I haven't tried this but it'll work. Add a tsp or so of water if too dry. Higher fat better tasting alternative)
Custard:
1/4 cup rolled oats, blend into a flour
2 tbsp apple sauce + 1 tbsp coconut oil (OR 2 tbsp coconut oil + 1 tbsp maple syrup I haven't tried this but it'll work. Add a tsp or so of water if too dry. Higher fat better tasting alternative)
Custard:
1/2 tbsp maple syrup
200ml almond milk
Toppings:
8 raspberries
3/4 tbsp carob, cacao or cocoa powder
1 tbsp coconut oil
1 tbsp maple syrup
Step two- Pour half the almond milk and 1/4 tsp of agar powder into a small sauce pan. Over high heat, and stirring occasionally, bring the mixture to a boil, then turn off the heat. Add in maple syrup and the remaining almond milk. My almond milk was slightly sweetened. You probably won't use the same almond milk as me so taste to see if you want the custard sweeter.
Step three- Pour the mixture into the cooled tart base reserve about 3 tablespoons (I didn't measure really) for pouring over a second time. Put the tart in the fridge until the filling firms up. Shouldn't take too long, agar agar firms up once it reaches room temp!
Step four- By now the left over agar agar filling in your sauce pan may have firmed up so just turn the heat on again and stir to get it back to a liquid. Pour a thin layer over the tart again like the picture below. And then gently tilt the tart around to spread out the liquid. Add on the raspberries! This step is to help stick the raspberries down without them sinking too much into the tart.
P.S You may have extra agar agar filling. I poured my leftovers into little silicone moulds. They make good jellies :)
8 raspberries
3/4 tbsp carob, cacao or cocoa powder
1 tbsp coconut oil
1 tbsp maple syrup
Lemon zest
How to
Step one- To make the tart crust, mix dry ingredients together then make a well in the centre of your dry ingredients. Pour the wet ingredients in and combine to form a clumpy texture. Preheat oven to 180C. Brush oil on the tart pan. Press the result into your 6 inch circle tart pan. Bake for 20min then cool.Step two- Pour half the almond milk and 1/4 tsp of agar powder into a small sauce pan. Over high heat, and stirring occasionally, bring the mixture to a boil, then turn off the heat. Add in maple syrup and the remaining almond milk. My almond milk was slightly sweetened. You probably won't use the same almond milk as me so taste to see if you want the custard sweeter.
Step three- Pour the mixture into the cooled tart base reserve about 3 tablespoons (I didn't measure really) for pouring over a second time. Put the tart in the fridge until the filling firms up. Shouldn't take too long, agar agar firms up once it reaches room temp!
Step four- By now the left over agar agar filling in your sauce pan may have firmed up so just turn the heat on again and stir to get it back to a liquid. Pour a thin layer over the tart again like the picture below. And then gently tilt the tart around to spread out the liquid. Add on the raspberries! This step is to help stick the raspberries down without them sinking too much into the tart.
Step five- Pop the tart into the fridge once again until the upper layer is set. Then mix together the chocolate ingredients. Transfer to a little piping bag or ziplock bag by folding the edges of your bag down and out, and then scooping the chocolate in. Fold the sides of the bag back up and twist! Cut the tip and pipe over the tart.
Step six- Lemon zest over to make it look pretty, and you're done! Chill before serving (:
5 comments
Hi Sophia! My name is Sophia too *waves*. Wanted to comment on your beets recipe previously but my comment got eaten up thrice so I gave up. But this time I decided I had to keep trying to post! Don't give up posting, cos I do follow your posts via feedly! (which means I see everyone of them whenever you post). Thanks for all your recipes and have a great Christmas! <3
ReplyDeleteHi Sophia! And not only that, our surnames both start with a G! Thanks for persevering and posting your comment haha. Really means a lot :-)) Its nice to know someone reads my posts! Have a Merry Christmas!
DeleteI read your blog hahaha just a heads up ;)
ReplyDeleteHAHA THANKS FOR READING!
DeleteOoh do let me know if you try it (:
ReplyDelete