Coconut custard fruit tarts

A fruit tart is a lovely dessert. It comes to the table in all its glistening glory—sparkling glazed fruits sitting atop a creamy custard in a crisp and crumbly pastry shell. Totally satisfying and not too heavy for after a big meal.

But there are many reasons for serving a dairy-free dessert. Perhaps someone is unable to eat dairy, or is vegan, or to comply with Jewish dietary laws (it’s not permissible to eat dairy right after a meal that includes meat.)

Enter this coconut custard.

It’s so creamy and delicious that it doesn’t present as a substitute or a sacrifice.

It’s just something else to have in your repertoire, in addition to a traditional pastry cream.

You can make this either in a large tart shell or in small, individual ones.

Ingredients:

• 1 -13.5 oz can of full fat coconut milk

• 5 egg yolks

• 1/3 cup superfine sugar (superfine is best, but you can use regular granulated)

• 1/4 cup cornstarch

• 1 ½ teaspoons vanilla paste

• 1 teaspoon coconut extract (optional, for extra coconutty flavor)

• ½ teaspoon almond extract (optional, to add another layer of flavor)

• Pinch of salt

• fruits for the top, whatever you like

• a small jar of apricot jam for the glaze

• optional: coconut whipped cream for garnish

Method:

• Have a whisk and a small ladle at the ready.

• In a heat-safe bowl (glass or pyrex works really well), whisk together the egg yolks, the sugar, the cornstarch, and a pinch of salt until the sugar is mostly dissolved and everything is well combined, then set the bowl aside, right next to the cooktop. Rinse the whisk.

• Pour the coconut milk into a medium sized saucepan and heat over medium-low heat. Whisk the coconut milk occasionally until it starts to steam - do not let it boil. Then remove the pot from the heat.

  The trick to successful custard-making is to temper the eggs. When beaten eggs are introduced to heat, the proteins denature and you get scrambled eggs. That makes for a great breakfast, but a failed custard. We need to trick the eggs so that they don’t even realize they’re being cooked. Here’s how:

• Immediately after removing the coconut milk from the heat, scoop up about ¼ cup, or a gravy ladle full, of the liquid and add it to the egg mixture, while continuously whisking the eggs. It will combine quickly. Add another ladleful of coconut milk, continuing to whisk. Keep repeating the process, incorporating the coconut milk into the eggs, until you’ve used up about half the coconut milk.

• Then, using a rubber spatula, scrape the contents of the bowl back into the pot and whisk well to combine it with the remaining coconut milk.

• Turn the heat on medium-low and slowly cook the custard, whisking incessantly, until bubbles are popping on the surface and you’ve achieved a pudding-like texture (it will thicken a bit more as it cools). Resist the urge to increase the heat to make it cook faster—your custard will break and the bottom of the pot will scorch.

• Remove the pot from the heat and whisk in the vanilla paste and the other extracts, if using.

• Place a strainer over a clean bowl and, using a silicone spatula, scrape the custard into the strainer. Using the bottom of a measuring cup or the back of a spoon, push the custard through the strainer. This will eliminate any bits of overcooked egg and give you a perfectly smooth and silky custard.

• While the custard is still warm, pour it into your baked tart shell(s) and smooth the top with an offset spatula. Cover the surface with plastic wrap, gently pressing the wrap against the surface. This will prevent a skin from forming.

• Refrigerate the tart(s) for at least an hour before continuing to the next step.

• In a small sauce pan or saucier, melt the apricot jam over medium heat. Strain the melted jam to eliminate any pieces.

• Have in mind the way you want to arrange your fruit on top. Then dip or brush your fruits with the jam and place them artfully on the tart.

• Chill for at least 2 hours before serving. You can garnish each serving with a spritz of coconut whipped cream if you like.