Fruit Tarts with Coconut Pastry Cream & Pistachios

• Assorted Fresh Fruit (Winter use fruits like: Strawberries, Raspberries, Blueberries/ Summer use fruits like: Cherries, Peaches, Red Currants)
• Coconut Pastry Cream (See Below)
• 1 ½ Cups Gluten-Free Baking Mix (See Below)
• ½ Cup Almond Meal
• 6 Tablespoons Unsalted Butter (Softened)
• 1 Cup Confectioner’s Sugar
• 1 Large Egg
• ¼ Teaspoon Sea Salt
• Pistachios (Chopped)

Gluten-Free Baking Mix:

• 2 ¼ Cups White Rice Flour
• 1 ¼ Cups Brown Rice Flour
• 1 Cup Tapioca Flour
• 2 Teaspoons Xanthan Gum
• Whisk everything together in a bowl and store in an airtight container.

Coconut Pastry Cream:

• 1/2 Cup Unsweetened Coconut Milk
• 1/2 Cup Regular Coconut Milk
• 1 1/2 Tablespoons Corn Starch
• 3 Tablespoons Fair Trade Cane Sugar
• 1 Large Egg
• 1/4 cup Coconut Puree
• 3 Tablespoons Cold Unsalted Butter (Cubed)

Directions:

Preparing The Dough:

1. In a food processor combine butter and confectioner’s sugar together until fluffy, 2 minutes.
2. Add egg and sea salt and process for another minute or so.
3. Add gluten free baking mix and almond meal, pulse just until combined.
4. Dump bowl onto a work surface and knead to form a ball.
5. Form dough into a log and chill for 4 hours.

Baking Tart Shells:

1. Cut dough into thin slices and press into tart shell mold. *Left over tart dough can be frozen for impromptu tarts later!
2. Poke the dough with a fork in order to keep the dough flat and prevent large blisters from forming.Chill for 30 minutes.
3. Bake shells at 350°F  for 12-13 minutes or until edges start to turn golden.
4. Cool for a few minutes in the tart pans, then unmold and cool completely on a cooling rack.

Coconut Pastry Cream:

1. Place coconut milk in a small sauce pan and bring just to a boil
2. Meanwhile, whisk together corn starch and sugar in a bowl.
3. Beat in egg until incorporated and sugar is dissolved.
4. Slowly pour hot coconut milk into egg-sugar mixture while whisking.
5. Return mixture to saucepan and bring to a gentle boil, whisking constantly.
6. Once coconut mixture thickens strain through a fine mesh sieve into a clean bowl.
7. Stir in coconut puree and cold butter until incorporated.
8. Cover cream with a piece of plastic wrap directly on the surface, chill.

Assembling Tarts:

1. Spoon a layer of coconut pastry cream into each tart and arrange fruit; sprinkle with chopped pistachios. Once tarts are assembled they should be eaten as soon as possible. -Recipe and Images: Inspiring The Everyday