Mixed Berry Tart
- 1 Shortbread Tart Crust, prebaked and cooled (page 136)
- 1/4 cup seedless jelly or jam (I like red currant jelly or seedless blackberry or raspberry preserves)
- 1 cup coconut milk (or rice milk, for a lighter custard)
- 2 tablespoons dark Karo syrup
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
- 3 cups assorted berries (at least three types; if using strawberries, halve them)
- Prepare the Shortbread Tart Crust.
- Warm the jelly in the microwave or a small saucepan, whisking it to thin it out.
- Using a pastry brush, spread the jelly over the bottom of the crust.
- Chill in the refrigerator for 10 minutes to set.
- To make the pastry custard, combine 3/4 cup of the coconut milk and Karo syrup in a heavy saucepan.
- Warm over medium-high heat, whisking until it starts to simmer around the edges.
- Remove from the heat.
- Whisk together the remaining 1/4 cup coconut milk and the cornstarch in a small bowl, stirring until smooth.
- Add the sugar, salt, and vanilla.
- Add the egg replacer and cornstarch mixture to the pan with the coconut milk/Karo mixture and bring to a simmer over medium heat, whisking continuously.
- Once the mixture comes to a simmer, cook for 1 minute, stirring; it will thicken quickly.
- Remove from the heat and let cool for a few minutes.
- Remove the crust from the fridge.
- Fill the shell with the custard mixture.
- Arrange the berries in pretty concentric circles, or scatter in a more free-form fashion, being sure to top the custard completely with fruit.
- Coconut milk has a tendency to separate.
- Before using, open the can, empty the contents into a bowl, and whisk thoroughly to reintegrate the cream.
- Then measure out.
shortbread, seedless jelly, coconut milk, syrup, cornstarch, granulated sugar, salt, vanilla, egg, strawberries
Taken from www.epicurious.com/recipes/food/views/mixed-berry-tart-379112 (may not work)