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This gluten-free tart requires far less effort than one would think due to its “wow factor”. A crumbly graham cracker crust filled with a creamy custard and topped with fruits of the season.
The custard contains Marukan Organic Seasoned Rice Vinegar and if the idea of vinegar in custard is a head-scratcher to you, let me explain. The vinegar adds brightness and balances out the richness of the eggs and cream. I am telling you, this custard is positively addictive!
This tart will last several days in the fridge making it perfect for summer entertaining. But don’t worry about leftovers – I am pretty sure there won’t be any.
For the fruit, we used a combination of fresh berries and cherries garnished with mint leaves. But you can use any fruit you like – stone fruits (i.e. plums, apricots, and peaches) work beautifully as well.
Happy summer!
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Fresh Fruit and Custard Tart
Ingredients
Crust
- Gluten-free non-stick cooking spray
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup sugar
- 5 tablespoons melted butter
Custard
- ½ cup heavy cream
- 2 tablespoons cornstarch
- 2 large eggs
- 2 large egg yolks
- ½ cup Marukan Organic Seasoned Rice Vinegar
- ¾ cup sugar
- ¾ cup water
- 4 tablespoons butter, , cut into 1 tablespoon-sized pieces
- 1 tablespoon vanilla bean paste or extract
- Fresh Fruits in season
- Mint Sprigs
Instructions
For the Crust
- Preheat oven to 350°F. Spray a 9-inch tart pan with cooking spray. Line the bottom with parchment paper and lightly spray the paper.
- Combine crumbs and sugar in a mixing bowl. Add melted butter and stir until fully combined. Press evenly and very firmly into the prepared tart pan. Bake for 12 minutes. Let cool.
For the Custard
- In a medium mixing bowl, whisk together the cream and cornstarch until the cornstarch is fully dissolved. Add in the eggs, and yolks, and whisk until fully combined.
- Add the vinegar to a medium saucepan, bring to a boil, and let boil until reduced by half, about 3 minutes. Add the sugar and water and return to a boil. Gradually, add the vinegar mixture to the egg mixture, whisking constantly. Do not add the vinegar mixture too quickly or you will get scrambled eggs. Pour the mixture into the pan, and return to a boil, whisking constantly, until the mixture thickens, about 1 minute. Remove from heat and add the butter and vanilla, stirring until the butter is melted. Strain the custard into a clean bowl. Let cool then pour the custard into the prepared tart shell. Cover with plastic wrap, placing the plastic wrap directly on the custard. Refrigerate for at least 3 hours.
- Before serving top with fruit and mint sprigs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
