This recipe is E A S Y ! On a pantry stock up spree I bought some gluten free sweet pastry shells from gfpantry.com. They looked fun. As soon as the order arrived I just had to create something, anything we had in the kitchen would do. Some eggs, almond milk and berries. . .
The berry compote recipe is from thehiddenveggies.com. I added some extra brown sugar to it for a bit of extra drool. This with my go to healthy custard recipe from traditionalcookingschool.com is literally the easiest and the best healthy custard recipe I have come across. I added 2 tsp extra gelatin to make sure the custard sets well.
Once you have prepared both the custard and the compote, you must cool to room temperature prior to filling so that the pastry does not go soggy.
I used an organic gelatin powder from Changing Habits. It is full of natural amino acids and protein, great for your gut health and tissue repair. There is so much you can make with gelatin like gummie bears, jellies, thicken sauces, panna cotta and cheese cake!
Makes 24 small tarts , there will be extra custard!
3 cups unsweetened almond milk
4 egg yolks
1/4 cup maple syrup or honey
1/3 cup arrowroot powder or cornflour
1 tbs butter
4 teaspoons gelatin powder
1 tsp vanilla extract
1/4 tsp salt
Whisk together arrowroot and gelatin in a small bowl.
Into a medium saucepan, pour milk, egg yolks, maple syrup, and sea salt.
Sprinkle the arrowroot mixture over its surface, and whisk again to combine.
Cook over medium heat for about 10 minutes, stirring CONSTANTLY until the pudding begins to thicken. It will start to steam first, which is your sign that the custard is almost done.
Once thickened, remove immediately from the heat.
Add butter and vanilla and continue to stir until mixed.
Chill to room temperature.
1 1/2 cup berries of choice (fresh or frozen)
3 tbsp sugar or sweetener of choice
1/3 cup cold water
1 tbsp cornstarch (or arrowroot powder)
1/2 tsp lemon juice
Add berries to a small saucepan and sprinkle with sugar and lemon juice.
Heat the berries on medium-low until they start to release their juices.
In a separate bowl, mix corn starch (or arrowroot) and cold water and then pour it into the berries and stir well.
Stir constantly and continue to heat the berry sauce until after it has boiled for about 30 seconds.
Remove from heat and allow to cool slightly.
Place pastry cups onto a platter
Spoon custard into a piping bag and pipe to fill ¾ of the cup.
Spoon the berry compote over the top. Chill for an hour to set and then dust with icing sugar if desired.