Almond Coconut Fruit Tart (gluten-free)

This year we have some special celebrations in our family, we’ll be celebrating 10, 20, 40, 50, 60, 70th birthday as well as some anniversaries. First up was my husbands 50th birthday!

Because of some digestion problems he did not ask for a cake, that is why I came up with this gluten free almond fruit tart. Pretty easy to make and tastes delicious.

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Almond Coconut Fruit Tart

Almond Crust:

  • 3 1/2 cup ground almonds
  • 1/2 cup coconut sugar
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 1/2 cup butter melted
  • 2 eggs

-Whisk together butter and eggs, add coconut sugar, salt and cinnamon. Stir in ground almonds until well combined. This will be a sticky dough.

-Line the bottom of a 28 cm tart form with parchment paper, grease the sides. Fill in almond dough, works best using your hands, press down evenly. Bake in preheated 350F oven for 30 minutes. Let cool completely.

Coconut Custard

  • 500 ml coconut milk
  • 4 tbsp corn starch
  • 1/3 cup honey
  • 1/2 tsp vanilla extract

-In a medium saucepan whisk together all ingredients, except vanilla. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla and let cool a few minutes then fill in a bowl and let cool completely in the fridge.

Assembly:

-Place almond crust on a serving plate or cake stand. Fill with custard then decorate with your fruit of choice. I used about 5 kiwis, cut in slices, 1 orange and some grape halves.

-Store in refrigerator.

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Enjoy!

Ursula

 

 

 

 

 

 

 

 

 

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Plum Tart / Zwetschgenwaehe

Love this time of the year with all the peaches, plums and fresh apples locally available. I’ve felt like making a traditional Swiss Plum Tart. Simple way of using any kind of fruits. Flaky, buttery crust, plums, cinnamon and I added a small Canadian touch by using maple syrup-simply delicious!

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Plum Tart / Zwetschgenwaehe

Crust:

  • 150 g white spelt flour
  • 1/2 tsp salt
  • 75 g butter, cold, cut into small pieces
  • 3 – 4 tbsp cold water

Filling:

  • 2 tbsp ground hazelnut or almonds
  • 8 – 9 plums / Zwetschgen, cut into 1/4
  • 100 ml cream
  • 1 egg
  • 3 tbsp maple syrup
  • 1 tsp cinnamon

 

-In a  medium bowl add the flour and salt. Mix in the butter with your hands until  small crumbs form, add 3 tbs of water, mix until well combined, adding more water if needed. Do not knead to long. Refrigerate for 30 min.

-Grease and flour a 26 cm tart or pie form. Preheat oven to 375 F (convection setting).

-Roll out dough and fit into prepared tart form. Sprinkle evenly with the ground nuts.

-Whisk together the cream, egg, maple syrup and cinnamon.

-Arrange plums and top with the cream.

-Bake in preheated oven for about 30 min.

-Dust with some icing sugar, can be served with whipped cream.

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Simply delicious!

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Mango Coconut Rose Tart

I hope you all had a happy Easter and a great start into April!

I can’t believe I am saying this but last week I did not feel like baking anything special for Easter. Last year I have made a Swiss Carrot Cake , this year instead of something Easter themed I was in the mood of making something bright and flowery. Thinking of daffodils, it looked more like a rose in the end, but surely made me happy. The mango pairs nicely with my coconut custard, a little exotic taste that makes you dream of a beautiful island.

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Mango Coconut Rose Tart

Crust:

  • 150 g white spelt flour
  • 50 g buckwheat flour
  • 100 g butter, soft
  • 2-3 tbsp maple syrup
  • 1 egg
  • pinch of sea salt

-Whisk together butter, maple syrup and egg until creamy. Add salt, spelt and buckwheat flour, mix until combined. Refrigerate for 30 minutes.

-Line the bottom of a 9-inch/23 cm tart form with parchment paper, grease sides. Preheat oven to 375F/180C, convection setting.

-Roll dough out to fit form, prick bottom evenly with a fork, cover bottom with a piece of parchment paper, to add some weight, fill with some dried chickpeas or other legumes. Blind bake for about 30 minutes or until golden brown. Remove parchment paper with the legumes half way through baking. Let cool completely before filling.

Coconut Custard

-You can find the recipe here: Coconut Custard mini tarts with mixed berries

-Prepare in advance as the custard needs some time in the refrigerator to set.

-(Instead of the 1 1/2 canned coconut milk, I used 500 ml coconut milk from a tetra pak that does only contain coconut milk.)

Mango Rose Topping:

  • About 1 1/2 large mangoes, thinly sliced

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-Fill tart shell with the coconut custard, about 3/4 full. To make the rose, start on the outside and work your way towards the center, as you like.

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I hope you’ll give it a try, let me know if you do! You can tag me on Instagram so I can see your creation:)

littleswisslittlecanadian

 

I wish you all a lovely week!

Ursula

 

 

 

 

 

 

 

 

Apple Rose Tart

Happy Family Day!

So nice to have an extra day off! Family day is a statutory holiday in Ontario and other provinces in Canada. It has been a sunny weekend, unfortunately it is raining and foggy today. Perfect for relaxing at home, I’ve had an earache for most of last week, but I think it is starting to get better now.

I finely took the time to make an apple rose cake, it is so pretty and it was really delicious with the walnut and maple crust. It would also be delicious with hazelnut or almonds.

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Apple Rose Tart

Walnut Crust:

  • 1 1/2 cups ground walnuts
  • 1 1/2 cups spelt flour
  • 1/2 cup + 3 tbsp butter, soft
  • 1/3 cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • pinch of salt

Filling:

  • 1 egg
  • 2 tbsp honey
  • 2 tbsp milk
  • 1 tsp vanilla sugar

Apple roses:

  • 4 medium red and/or yellow apples, thinly sliced

 

-Line a 9-inch tart/pie form with parchment paper, grease the sides.

-Whisk together the butter, egg and maple syrup, add vanilla and a pinch of salt. Fold in the nuts and spelt flour until well combined. Refrigerate for at least 1/2 hour.

-Place the thinly sliced apples in a medium saucepan, cover with water and lemon juice and let simmer for a few minutes until pliable.

-Roll dough out directly on tart form, if you have a removable bottom. Cover sides evenly by hand.

-For the filling: whisk together all ingredients and pour into tart form.

-For the roses: on a large plate or cutting board take a few, five for example, apple slices and lay them slightly overlapping in a straight line, then from the opposite side start rolling up tightly. Place into tart form. The more apple slices you take, the bigger the roses get. Have fun making different sizes, as you like.

-Preheat oven to 350F/180C. Bake for about 30 minutes.

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Enjoy! Have a great week!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian