Fruit & Custard Tart
Creamy custard, fresh fruit and a nutty crust...light and satisfying, this
is a great dessert.
Oat & Nut Crust:
1 cup rolled oats
1⁄2 cup almonds
1/4 cup light olive oil
1/4 cups brown rice syrup
Filling:
1 cup amasake (may substitute milk)
2 teaspoon kuzu dissolved in 1/4 cup cold water (may substitue cornstarch)
1 teaspoon pure vanilla extract
Fruit
3-4 cups fresh fruit-i.e.-sliced strawberries, halved grapes, sliced
peaches, pears or apples (tossed with 1 teaspoon lemon juice to prevent
oxidation browning), blueberries, raspberries
Glaze:
1⁄2 cup apricot preserves (unsweetened or fruit-sweetened)
1⁄2 cup brown rice syrup (may substitue Karo syrup)
1/4 cup water
1 teaspoon agar flakes (may substitute 1 tsp gelatin)
Instructions:
Preheat oven to 350º.
Prepare tart dough by blending oats and almonds into a fine meal (in a
food processor). Mix in corn oil and rice syrup to create a very stiff
dough. With wet hands, press firmly into a pie shell to create an even
covering. Bake for 15 minutes. Set aside.
Prepare the filling by heating amasake thoroughly. Stir in dissolved kuzu
until mixture thickens and starch cooks, about 3 minutes. Stir in vanilla
after removing from heat. Spoon amasake into pie shell evenly. While custard
is still soft and warm, press fresh fruit in an attractive pattern covering
the amasake completely.
Amazake
A fermented sweet rice drink. It has the texture of milk, making a great,
creamy base for custards, puddings and frostings, not to mention a
wonderfully satisfying drink on its own. You may substitute milk.
Kuzu (Kudzu)
Kuzu is a high-quality starch made from the root of the kuzu plant. A root native to the mountains of Japan (and now in the Southern US), kuzu grows like a vine with tough roots. You may substitute cornstarch.
Prepare the glaze by heating ingredients over low heat, stirring
constantly, until agar dissolves, roughly 10 minutes. The mixture will
thicken slightly. Brush or spoon over the fruit while very hot. Allow the
tart to set up for about an hour before serving. Makes 8-10 servings.
Note: Pouring the glaze over the fruit while hot, cooks it just enough to
make it slightly tender and bring out the sweetness.
Agar (sometimes called agar-agar) is derived from a species of red seaweed. It can be found in health-food stores and is sold either in powder, flake, or bar form. Agar bars can be crumbled to make flakes. Equal amounts of powder and flakes will thicken dishes differently, so they are not interchangeable. A general rule of thumb is: 1 tablespoon of agar flakes or 1/2 teaspoon of agar powder will thicken 1 cup of liquid.
I have included some explanations on what some of these whole food ingredients are. You may have to shop in a health food supermarket for some of these items, or go on line to shop. I think there is much to be said about cooking and eating whole foods. Stay tuned...