Kiwi Custart Tart
After the recipe that included 3 egg whites, I had to find a recipe that includes 3 egg yolks! So this is what I found. I used ground polenta instead of corn flour (corn flour probably has smaller particles), so the result was a bit bulky. It was good though, especially after the 2nd and 3rd bite. We almost ate the whole dish in one go!
🧂 1.5 cups almond flour
🧂 2 tbsp coconut sugar
🧂 1/4 tsp salt
🧂 1/4 cup (50 gr) melted butter/ghee
Custard and topping:
🥝 330 ml milk
🥝 3 egg yolk
🥝 2 tbsp coconut sugar
🥝 2 tbsp ground polenta (/corn flour)
🥝 2 tbsp chia seeds
🥝 1 tsp vanilla extract
🥝 2 kiwifruit, peeled and thinly sliced
🥝 handful of blueberries
1. Whisk together almond flour, coconut sugar, and salt in a medium bowl.
2. Add the melted butter and stir until the dough comes together and resembles coarse crumbs.
3. Inline a baking tray with baking paper (both the bottom and the sides).
4. Add the dough and press firmly until it becomes a 5 mm “bowl” (see picture). Press firmly with fingers on the bottom and sides.
5. Bake at 175C for 20 minutes.
6. Let cool and store in fridge to harden before pouring the custard.
1. Bring the milk to a simmer in a stick-proof pot.
2. In a heatproof bowl, mix thoroughly the egg yolk, sugar, cornflour, and vanilla essence.
3. Gradually add the hot milk to the mixture. Whisk well until combined. Wash and dry the stick-proof pot and return the milk mixture into the pot.
4. Place the pot over medium heat and stir constantly for about 3 minutes with a wooden spoon. Set aside to cool. If the mixture still seems watery, add the chia seeds.
5. Spread the custard mixture over the crust.
6. Arrange the kiwifruit and blueberries over the custard.
7. Refrigerate for at least 4 hours before serving.