Finally I can cook in a real kitchen! For the past 4 months I’ve been studying abroad in Switzerland. The house I live in does in fact have a kitchen, but I don’t feel comfortable cooking anything but oatmeal because 1) there are 68+ students all sharing the same kitchen and 2) I don’t know if my classmates really know how to wash dishes properly…
Since I’m back home, I’ve decided to spend the majority of my time in the kitchen coming up with fun, healthy and delicious recipes. The other day I bought three small tart pans from Sur La Table so I could create mini quiches, tarts and other fun creations.
Today I decided to make a sweet tart–a lemon basil custard tart with a blueberry compote to be exact. I also decided to make it gluten-free by using an almond flour crust. If you want to make a non gluten-free version, be my guest.
Here’s what you’re going to need:
-2 cups almond flour
– 2 tbsp coconut flour
– 1 tbsp sugar
– 1 1/4 cup whole milk
– 1/3 cups sugar
– 1 tsp vanilla
– 2 tsp lemon zest
-2 tbsp basil puree*
-1 tbsp corn starch
-1/4 cup blueberries
-2 tsp sugar
– 1 tbsp water
- Add almond flour to a food processor and pulse for a few seconds.
- Add the eggs, sugar, and melted coconut oil and pulse until a ball forms.
- Squish into the three tart pans or 1 9-inch pan.
- Bake at 350F for 15 minutes or until golden brown.
- Boil 4 cups of water
- Add 1 handful (about 8 large leaves) of basil leaves for 4 minutes.
- Remove immediately and submerse in ice water.
- Save 1 tbsp of the boiled water for pureeing the basil leaves.
- Puree the leaves and saved water and set aside
- In a sauce pan heat the milk and vanilla
- In a separate bowl combine the eggs, sugar, basil puree and lemon zest.
- When the milk is almost at a boil, add the wet ingredients and stir.
- When the mixture comes to a boil, add the corn starch and continue stirring until the custard thickens.
- Once thick, remove from heat and transfer to a bowl or air tight container.
- In a small saucepan, combine all ingredients.
- Cook over medium/high heat until the mixture thickens (about 6-8 minutes)
- Remove from heat and let cool.
Assembling the tarts:
- Once the crusts are cooked and cooled, spoon the custard into each dish.
- Top with a spoonful of the blueberry compote and garnish with basil leaves and powdered sugar.