Strawberry Tart with Coconut Crust
Strawberry Tart with Coconut Crust
Step 1
To make crust: Preheat oven to 200°C and grease a 9″ (20cm) pie pan. In a medium bowl, beat butter, eggs, honey and salt together with a fork. Add coconut flour and stir until dough holds together and a soft dough forms. Carefully pat into the greased pan. Prick with a fork and bake for 9 minutes.
Step 2
To make the custard: Scrape seeds from the vanilla bean and set aside. Place the remaining vanilla pod in the milk and bring milk almost to a boil in a saucepan over medium heat. Remove from heat. Remove and discard vanilla pod.
Step 3
Use an electric mixer to beat egg yolks, sugar and vanilla seeds until pale and creamy. Stir the cornflour into the egg mixture. Whisk in milk.
Step 4
Transfer milk mixture to a clean saucepan and whisk over low-medium heat for 5 minutes or until mixture boils. Reduce heat to low and whisk for 3 minutes or until custard thickens and coats the back of a spoon. Stir in butter. Transfer to a large heatproof bowl and cool slightly. Cover the surface with plastic wrap to prevent a skin forming. Place in fridge for 30 minutes to chill.
Step 5
Cut strawberries into slices. Pipe chilled custard into cooled pastry. Top with strawberries. Place jam and 1 tbs water in a bowl and microwave for 40 seconds. Sieve to remove any pulp and seeds. Brush the strawberries with the jam glaze and sprinkle with lightly toasted pine nuts.
McKenzie’s Products
Private: McKenzie’s Fine Sea Salt 125g
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McKenzie’s Coconut Flour 330g
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McKenzie’s Corn Flour 330g
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McKenzie’s Pine Nuts 100g
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