There is nothing more delicious than custard cream and fresh berries, as far as I’m concerned. I could eat it with a spoon, morning, noon, and night. This light, fresh tart is easy to make and a favorite with all ages. My kids adore the shortbread crust, because it tastes like cookies and it’s heaped with antioxidant-rich berries, making it rather virtuous (well, sort of . . .).

　　

Ingredients

makes 1 9 1/2-inch tart

　　1 Shortbread Tart Crust, prebaked and cooled (page 136)

　　1/4 cup seedless jelly or jam (I like red currant jelly or seedless blackberry or raspberry preserves)

　　

Pastry Custard

1 cup coconut milk (or rice milk, for a lighter custard)

　　2 tablespoons dark Karo syrup

　　2 tablespoons cornstarch

　　1/4 cup granulated sugar

　　1/8 teaspoon salt

　　1/2 teaspoon pure vanilla extract

　　1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk

　　3 cups assorted berries (at least three types; if using strawberries, halve them)

　　

Step 1

Prepare the Shortbread Tart Crust.

　　

Step 2

Warm the jelly in the microwave or a small saucepan, whisking it to thin it out.

　　

Step 3

Using a pastry brush, spread the jelly over the bottom of the crust. Chill in the refrigerator for 10 minutes to set.

　　

Step 4

To make the pastry custard, combine 3/4 cup of the coconut milk and Karo syrup in a heavy saucepan. Warm over medium-high heat, whisking until it starts to simmer around the edges. Remove from the heat.

　　

Step 5

Whisk together the remaining 1/4 cup coconut milk and the cornstarch in a small bowl, stirring until smooth. Add the sugar, salt, and vanilla.

　　

Step 6

Add the egg replacer and cornstarch mixture to the pan with the coconut milk/Karo mixture and bring to a simmer over medium heat, whisking continuously. Once the mixture comes to a simmer, cook for 1 minute, stirring; it will thicken quickly. Remove from the heat and let cool for a few minutes.

　　

Step 7

Remove the crust from the fridge. Fill the shell with the custard mixture. Arrange the berries in pretty concentric circles, or scatter in a more free-form fashion, being sure to top the custard completely with fruit.

　　

tip

Step 8

Coconut milk has a tendency to separate. Before using, open the can, empty the contents into a bowl, and whisk thoroughly to reintegrate the cream. Then measure out.

　　Allergen-Free Baker's Handbook