French Tarte Aux Fruits – Low carb and Gluten Free

Add this delicious and colorful French fruit tart to your dessert table. In addition to the simple, fresh and beautiful topping the tart is filled with a silky smooth vanilla crème. I have used a mix of yellow fruit on top of the cake for Easter, but use the seasonal fruit and berries you prefer. French Tarte Aux Fruits – Low-carb and Gluten Free

French Tarte Aux Fruits – Low-carb and Gluten Free

  • Servings: 8
  • Time: 1 hour
  • Difficulty: easy
  • Print

Crust:

2 tablespoons Tagatesse
0,4 cup (1 dl) coconut flour
0,8 cup (2 dl) dl almond flour
2 egg whites
3 tablespoons butter
½ teaspoon lemon zest

Filling:

1 ¼ cup (3 dl) half and half
3 tablespoons Tagatesse
1 vanilla bean
5 egg yolks
½ teaspoon lemon zest

Topping:

Fresh fruit of your choice

  1. Preheat the oven to 300° F (150° C).
  2. In a food processor, combine the ingredients for the crust; cover and process until blended. Knead the dough a little bit and shape it into a ball. If it feels dry, add a little more butter. If it feels too loose add a little more almond flour. Place the dough between two sheets of plastic wrap and use a rolling pin to roll it out. Remove the plastic and transfer to a tart tin with removable bottom. Press the dough onto the bottom and up the sides. Trim the edges with a knife.
  3. Place the tart on a baking sheet. Bake for 15 minutes or until golden.
  4.  Reduce the heat to 210° F (100° C).
  5. Bring the cream to a simmer in a small saucepan. Stir in Tagatesse, lemon zest and seeds from the vanilla pod. In a bowl, whisk the egg yolks until they are fluffy and pale yellow in color. Pour the hot cream over the eggs and whisk. Pour the custard into the crust and put it back into the oven for about 20 minutes, and the custard has set. Let the tart cool completely before topping with fresh fruits.

© endofpain.net – 2014

French Tarte Aux Fruits – Low-carb and Gluten Free

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