Raspberry Tart with a recipe for Pastry Cream with Opera Cream variation

I am always looking for new recipes to try, new ways to make food amazing. When you are a gluten free house with a grain free/refined sugar free member you have lots of flops – things that should have turned out – but didn’t!

This wasn’t one of those recipes!

In order to get that perfect raspberry tart, you should start with the best raspberries available. In this case, we went to the farm and picked the raspberries. Yes, that is her throwing a fit.

Beauty.

On the top of you pie crust (which I still need to tweak the recipe a little – so no pie crust recipes now! Here’s a great grain free pie crust recipe that will probably work great for this recipe) you use pastry cream blended with whipped cream to make a delectable mouse like cream. Yum

Refined Sugar Free / Gluten Free/ Grain Free Pastry Cream:
Adapted from this recipe.
3 egg yolks
1/4 cup liquid sweetener (maple syrup)
~in a large bowl blend thoroughly with electric mixer. To this mixture add:

3 Tbsp arrowroot powder
Mix.

In a small saucepan, heat 1 cup plus 2 Tbsp whole milk to just boiling. Remove from heat. Slowly add milk to the egg mixture while blending constantly.

Place the mixture into a clean saucepan and heat, stirring constantly until it boils. Let mixture cook for 30-60 seconds, letting it thicken. Immediately remove from heat and mix in

1 tsp vanilla syrup.

Pour into a heat proof bowl and place plastic wrap over the top. Let cool to room temperature and place in the fridge until it is ready to be used.

Refined Sugar Free / Gluten Free/ Grain Free Opera Cream:
Adapted from this recipe.
Whip 1/3 cup milk with electric mixer until stiff peaks form. In a separate bowl, whip 1 cup of cold pastry cream until smooth. Add 1-2Tbsp of the whipped cream to the pastry cream and beat the mixture unitl smooth. Add half of the pastry cream to the whipped cream mixture and whip until smooth. Add the rest and whip. Eat. Yum. Wow. Really Yum!

Add berries to the top with the help of an overly ambitous 4 year old. Devour.

Enjoy!

****************

Shared with Real Food Wednesday!

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