There is nothing more delicious than custard cream and fresh berries, as far as I’m concerned. I could eat it with a spoon, morning, noon, and night. This light, fresh tart is easy to make and a favorite with all ages. My kids adore the shortbread crust, because it tastes like cookies and it’s heaped with antioxidant-rich berries, making it rather virtuous (well, sort of . . .).
Recipe information
Yield
makes 1 9 1/2-inch tart
Ingredients
Pastry Custard
Preparation
Step 1
Prepare the Shortbread Tart Crust.
Step 2
Warm the jelly in the microwave or a small saucepan, whisking it to thin it out.
Step 3
Using a pastry brush, spread the jelly over the bottom of the crust. Chill in the refrigerator for 10 minutes to set.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
tip
Step 8
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.
