Fresh Fruit and Custard Tart
Yield: 6 servings
2–4 cups (260–520g) of ripe, fresh fruit to use for
topping the tart.
One 10-inch (25cm) tart-shell
1 3/4 cups (420mL) vanilla-flavored soy drink
4 egg yolks
1/4 cup (50g) fruit sweetener
1/4 cup (30g) cornstarch
1 cup (340g) unsweetened jam
1/4 cup (60mL) water
Place soy drink in a heavy bottom saucepan over medium heat and let
Whip yolks, sweetener and cornstarch with an electric mixer until
fluffy. With mixer at low speed, pour 1/2 cup (120mL) of hot soy drink into the mixture.
Pour yolk mixture into remaining soy drink on stove, whisking
constantly. Raise heat and use both whisk and rubber spatula to keep the custard free of lumps
as it comes to a boil.
Reduce heat and simmer custard for 5 minutes, stirring constantly.
Immediately pour hot custard into a bowl; directly cover its surface with plastic wrap.
Refrigerate until thoroughly chilled.
To make the glaze:
In a small pan bring your favorite jam and water to a full boil. Lower
heat and simmer for 5 minutes. Strain the mixture through a sieve. Use while still hot.
To assemble the tart:
Brush the inside of the baked and cooled tart-shell with hot yellow
glaze. Let the glaze cool 5 minutes before smoothing custard in bottom of the tart-shell.
Arrange fruit in concentric circles over the custard working from the
outside towards the center. Place the fruit in overlapping layers or close together so that as
little of the custard shows through as possible.
Brush remaining hot glaze over fruit for shine and to hold fruit in
Chill the tart for at least 1 hour before serving.
Serving Size 1 serving
Calories from Fat 128 (24%)
% Daily Value*
22%Total Fat 14g
Polyunsaturated Fat 3.8g
Monounsaturated Fat 6.1g
Sugar Alcohols 0g