Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 3 hours
Yield: 8 servings
For the Crust:
- 2 cups almond flour
- 5 tablespoons unsalted butter, melted
- ¼ cup powdered erythritol
- ½ teaspoon salt
For the Filling:
- 1 teaspoon gelatin
- 1 tablespoon water
- 6 egg yolks
- ¾ cup Sweet Like Sugar
- 1 cup unsweetened almond milk
- 1 cup heavy cream
- Pinch of salt
- 1 stick unsalted butter, cut into 1 tablespoon slices
- ½ pint strawberries, green stems removed and sliced
- ½ pint blueberries
- ½ pint raspberries
- 2 kiwi, peeled and very thinly sliced
- 1 tablespoon Apricot Jam
Step 1: Preheat oven to 350°F
Step 2: In a large bowl, whisk together all of the ingredients for the tart.
Step 3: Firmly press the crust ingredients into a 9-inch tart pan, pushing the crust up the sides.
Step 4: Bake the crust until lightly browned around the edges, about 9 minutes.
Step 5: Place in the refrigerator to cool while you make the filling.
Step 6: In a small bowl, whisk together the gelatin and water. Set aside to bloom.
Step 7: In a medium bowl, whisk together the egg yolks and ¾ cup Sweet Like Sugar until they become lighter in color.
Step 8: In a medium saucepan, combine the almond milk, heavy cream, and salt.
Step 9: Place over a medium heat until bubbles begin to form around the edges of the pan.
Step 10: Whisk the hot cream mixture, a little at a time, into the egg yolk mixture.
Step 11: Return the cream and yolk mixture to the saucepan and place over a medium-low heat.
Step 12: Whisk the mixture constantly until it thickens slightly.
Step 13: Remove from the heat and whisk in the bloomed gelatin, followed by the butter and vanilla.
Step 14: Place the saucepan in an ice bath and stir the mixture until it cools to room temperature and thickens.
Step 15: Pour the cream mixture into the prepared crust and spread until smooth.
Step 16: Arrange the fruit on top of the cream.
Step 17: Place the Apricot Jam in a small heat-proof bowl and microwave for about 10 seconds or until melted.
Step 18: Using a pastry brush, brush the cut fruit with the Apricot Jam to prevent it from browning.
Step 19: Cover the tart and refrigerate until firm, about 2 hours.
Step 20: Cut and enjoy!