This tartlet recipe is perfect for a cocktail or dinner party dessert table but can also be prepared as a 9" tart for a family-style meal or holiday. Berries are ideal for fresh fruit tartlets and tarts due to their brilliant color and size, but if they are out of season, this recipe also works well as simple lemon custard tartlets dusted with powdered sugar. The crust and custard can be prepared one day in advance, though it is best to top with fresh fruit right before serving.
Makes 4 4" tarlets or 1 9" tart
Prep Time: 30 minutes
Ingredients:
- 1 cup oat flour
- ½ cup finely ground almonds
- ½ cup sugar
- 1/4 t. salt
- 7 large egg yolks, divided
- 2 ¼ cup unsweetened soymilk, such as Silk (or other brand that uses a thickening agent)
- 5 T. Cornstarch
- 1 large egg
- ¾ cup sugar
- ¼ cup lemon juice
- pinch of salt
- 1 cup fresh fruit such as blueberries, strawberries, or raspberries
- lemon zest and powdered sugar, for garnishing (optional)
Preparation:
1. Preheat the oven to 375 F. Lightly oil 4 4" tartlet pans or, alternatively, 1 9" tart pan. Set aside.
2. Prepare the tart dough. In a medium-sized mixing bowl, combine the oat flour, ground almonds, sugar and salt, making a well in the center once combined.
3. Lightly beat two of the egg yolks. To the well, add the egg yolks and, using a pastry cutter or two knives, cut in the yolks to the dry ingredients, until mixture just holds together. (You may need to add 1-2 T. of water.)Wrap dough in plastic wrap and refrigerate for 15 minutes.
4. On a lightly floured countertop or work surface, roll out the tart dough until ¼" thick. Press the dough into the tartlet pans, using a pair kitchen shears to cut the crusts flush with the top of the pans. Prick the crusts in several places with a fork and bake for 10-12 minutes, or until golden brown. Let the crusts cool completely before filling with custard.
5. Make the custard. In a small saucepan, combine the soymilk and cornstarch whisking until well combined. Over low heat, whisk in the remaining 5 egg yolks, the egg and the sugar until the sugar is disolved and the mixture begins to thicken. Whisking constantly, add in the lemon juice. Cook until thickened, about 4-6 minutes. Remove pan from heat.
6. Assemble the tartlets. Pour the custard into the prepared crusts and chill for at least 2 hours in the refrigerator before serving. When ready to serve, top with fruit of your choice, garnishing with lemon zest and powdered sugar if desired.
