![]() It looks and tastes like icing sugar, but there is no sugar in it. Powdered sugar-free sweetener – This is a powdered version of an erythritol based sweetener. Lemon zest – This adds a touch of beautiful lemon flavour. Vanilla bean – I love the little flecks of vanilla to be visible in a recipe, especially one as simple as this. It comes in both firm and smooth forms, which speak to slightly different methods of production. Smooth ricotta – This is a very creamy Italian cheese with a slight graininess that can be used in both sweet and savoury recipes. Ingredients for the whipped ricotta vanilla bean filling Use a pastured medium size egg, preferably at room temperature. I recommend a Himalayan pink salt which comes in both flakes and fine.Įgg – To bind the dough together. Fine salt is a great thing to have on hand for baking recipes. Salt – Use a fine salt here, instead of a rock salt or sea salt, as it disperses evenly throughout the base. You want to heat it only until it’s just melted, a few soft chunks is fine. You can use it softened in this recipe, otherwise melted works too. Unsalted butter – For me, a tart crust must have butter in it, as it creates the most beautiful texture and shortbread like flavour. It can be difficult to use as it is very dry and soaks up liquid, however it makes for the perfect tart base as it provides stability and fine crumb to the recipe. I always use blanched almond meal in dessert recipes, as you end up with a softer, more delicate and sweeter result.Ĭoconut flour – This is a flour made from dehydrated coconut flesh. If there is flecks of brown, this means it is not blanched. You can tell it is blanched, if the colour is a uniform pale yellow. Ingredients for a gluten-free and grain-free tart crustīlanched almond meal – This is simply ground up almonds, that’s it! The key with this ingredient is that the almonds have been skinned, and it makes it very different from almond meal where there is still skin. It works perfectly with any kind of berry or stone fruit. You can use any fruit that is in season.Although you can make the whole thing a few hours in advance too. The base can be made and cooked in advance, even the day before, so upon serving all you have to do is add the filling and topping.It’s simple, light and fresh, perfect for a Spring dessert when you don’t want anything too heavy or overpowering. ![]() ![]() It’s low in carbohydrates and free of sugar.You won’t find this technique in any of my recipes! It’s a crime against beautiful fresh produce, which if seasonal and grown well, should taste perfectly sweet and juicy on its own. I’ve always hated recipes that douse fresh fruit in sugar, technically called macerating, which only draws out liquid affecting the integrity of the fruit, and masking its natural flavour with excessive sweetness. Using really simple ingredients and flavours, the creamy ricotta filling and crumbly tart crust perfectly complement the strawberries, enhancing the dessert experience, while still tasting the fruit. This tart uses a small amount of strawberry jam, thinned and flavored with a bit of fresh lemon juice, to anchor the berries to the crust.I love a dessert that celebrates seasonal produce, and this tart does a stellar job of it. The mystery gloop holds the fruit together to create tall slices, but it comes across as artificial. Typical commercial strawberry pies I’ve encountered in the past have a very red, very gloopy filling. That method ensured a smooth transfer from baking sheet to serving dish. On my next attempt, a simple piece of parchment paper on the baking sheet solved how to successfully move the crust from one surface to another. When I tried to lift the baked crust from the greased baking pan, it broke into three pieces. That was when I discovered that the pastry needs pampering both before and after baking. Rolling it out between sheets of wax paper helped me to avoid the stuck-pastry syndrome the next time. It stuck to my countertop when I tried to roll it out, so I scraped it together into a disc and chilled it for a second time. I discovered on my first try, however, that the dough was a bit tricky to work with. The disc of dough will chill for 30 minutes.
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