i’ve kind of been sitting on this recipe.
only figuratively. no big mess to clean up.
i’ve been meaning to post it all week, but am at a loss of anything special to share at the moment.
i’ve noticed something strange about myself. when the countdown to a move begins, something very severe occurs in my brain. it’s as though some thought processes and creative energies are redirected or compartmentalized to another place. like a short-circuit or a system overload. i’m afraid i’m there with this recipe. maybe this post is a mental equivalent of a “pardon the mess” sign during construction.
i find myself brimming with recipe ideas. and then nothing terrifically brilliant to say about them.
however, what i can tell you is that this pretty little red currant and strawberry white chocolate tart with grain-free lemon crust was divine! that’s all you really need to know, right?
i dumped a bunch of lemon rind in the delicious crust. the filling is a white chocolate custard. then it’s topped with a simple store-bought red currant jelly and some fresh berries and currants. it’s really as delicious as it is lovely!
oh, and i’ve never used real, fresh red currants before. so that was fun… they’re just such gorgeous little things.
thanks for your patience, graciousness, and kindness with this otherwise uninspiring writing.
your consolation is this tart.
- 1 cup almond flour
- ⅔ cup arrowroot starch
- 2 tablespoons sugar
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup nonhydrogenated shortening (such as spectrum)
- ¼ cup water
- 1 tablespoon grated lemon rind
- 2 cups white chocolate chips
- 6 large egg yolks
- 3 tablespoons sugar
- 1 pint (2 cups) original coconut milk coffee creamer
- 2 teaspoons vanilla paste or extract
- ¼ teaspoon salt
- Red currant jelly
- red currants
- Preheat oven to 375°.
- Combine almond flour, arrowroot starch, sugar, xanthan gum, salt, and baking powder in a medium bowl. Cut in shortening with a pastry cutter or two knives until combined. Stir in water and lemon rind to form a dough.
- Roll out to a 12-inch circle on a surface lightly coated with arrowroot starch.
- Carefully transfer dough to a 9½-inch fluted tart pan with removable bottom. Line bottom and sides of pan with dough.
- Place tart pan on a baking sheet. Place a piece of parchment or aluminum foil on top of the dough. Fill inside of lined dough with pie weights, rice, dried beans, or sugar. Bake at 375° for 20-25 minutes or until crust is cooked.
- Remove weighted paper/foil. Allow crust to cool.
- Place white chocolate chips in a large bowl.
- Combine egg yolks and sugar in a medium saucepan; stir with a wire whisk until pale yellow.
- Add coconut milk coffee creamer, vanilla, and salt; stir until combined.
- Heat over medium heat, stirring constantly, until mixture reaches 175° when measured with an instant read kitchen thermometer (about 10 minutes).
- Pour mixture through a sieve into bowl of white chocolate. Discard any bits in the sieve. Allow mixture to sit for 2-3 minutes to melt chocolate.
- Stir mixture well to combine with chocolate.
- Pour mixture into baked crust.
- Chill and allow to set for at least 2 hours, or until fully set.
- Place desired amount of red currant jelly in the center of tart, leaving about 2 inches of custard exposed on every side.
- Top with fresh strawberries and red currants.