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Red Currant & Strawberry White Chocolate Tart with Grain-Free Lemon Crust

Ingredients

for crust:

  • 1 cup almond flour
  • 2/3 cup arrowroot starch
  • 2 tablespoons sugar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup nonhydrogenated shortening such as spectrum
  • 1/4 cup water
  • 1 tablespoon grated lemon rind

for white chocolate custard:

  • 2 cups white chocolate chips
  • 6 large egg yolks
  • 3 tablespoons sugar
  • 1 pint original coconut milk coffee creamer
  • 2 teaspoons vanilla paste or extract
  • ¼ teaspoon salt

to assemble:

  • Red currant jelly
  • strawberries
  • red currants

Instructions

To make crust:

  • 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 9 1/2-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.

To make custard:

  • 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.

to assemble:

  • 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.