This summer fruit tart showcases fresh seasonal fruits on a gluten-free and dairy-free crust with a delicious pastry cream filling. The crust uses gluten-free baking flour and almond flour, while the filling consists of coconut milk and egg yolks for a creamy texture. It's a perfect treat for any occasion!
1: Preheat oven to 350°F.
2: In a food processor, combine crust ingredients and pulse until the coconut oil is incorporated and the dough starts to come together (30-45 seconds).
3: Spray a loose bottom tart pan with cooking spray, transfer the dough, and press it against the sides and bottom of the pan until compact.
4: Bake the crust until golden brown (about 20 minutes) and let it cool.
5: To make the filling, heat coconut milk in a saucepan over medium heat until simmering.
6: In a bowl, whisk egg yolks, sugar, and cornstarch until creamy.
7: Gradually pour the warm coconut milk into the egg mixture, whisking constantly to prevent cooking the yolks.
8: Return the mixture to the saucepan, simmer while stirring constantly, then remove from heat and stir in vanilla.
9: Transfer the filling to a bowl, cover, and refrigerate until set (2-3 hours).
10: Whisk the filling until smooth, pour into the cooled crust, and arrange fruit on top.
11: For glaze, heat apricot jam in a saucepan, strain solids, and brush evenly over the fruit.
