Happy New Year! 2018! The years seem to tick by pretty fast at the moment. However, they might be going by fast but I’ve decided that 2018 is going to be a good one – surely a little positive thinking should be able to encourage the year to start in a good direction.
It’s been a little quite on my blog in the last few months, i’ve been spending more time developing ideas and doing the actual cooking than the writing up, so I’m starting 2018 in a good place with ideas, plans and recipes a plenty.
There’s so much more buzz around free-from than when I started my blog nearly 6 years ago, and certainly many more products for sale (although I’d have to say the egg-free options are still sadly lacking) which is fantastic. But, it seems to me that lots of the products and recipes available fail to think about flavour or appearance. I don’t see why a free-from foodstuff should not be as pretty as a ‘conventional’ one and it should certainly taste as good. Someone kindly bought Big S some vegan cakes recently – they looked ok but oh my, I have never eaten anything so heavy or tasteless masquerading as a cake before! Why do people accept such offerings? Maybe deep-down inside many people think sweet treats can’t be really tasty without dairy or eggs?! Well, I’m telling you they can be (sometimes they can be far nicer!). Ok, they’re often not identical, but I’m on a mission to prove the friendly food can be delicious food – there’s no making do or missing out with my recipes!
This tarte aux framboise is a perfect example. I think it looks good (I hope you agree!) and it certainly tastes good – I ramped up the vanilla in the creme patisseriere to compensate for the richness which is lost when eggs are not used – so good I served it for our New Years Eve party. I don’t think anyone felt like they were eating an inferior ‘free-from alternative’ – job done 🙂
Whilst the delicate arranging of fruit makes this tart look complex it really is very simple – a crisp blind baked pastry case (shop bought shortcrust pastry is fine), a rich vanilla scented custard, fresh fruit and an apricot jam based glaze. All that is required is a little patient arranging and you have a pudding worthy of any patisserie window! p.s. note the difference between the next two photos – the apricot glaze really is the icing on the cake!
Tarte aux Framboises
(dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)
make one 12 inch tart
for the pastry case:
1 recipe shortcrust or 1pack of shortcrust pastry
- Follow this recipe substituting dairy-free margarine for the butter, or use shop bought that is dairy-free
- Roll out the pastry and line a tart tin. Fill with cling-film or parchment filled with baking beans. Bake at 200 degrees Centigrade (180 degrees Fan) for 15 minutes. Remove the beans and bake for a further five minutes until golden. Cool.
for the creme patisseriere:
2 tbsp plain flour
1/4 cup corn flour (cornstarch)
1 1/2 cups dairy-free milk
1/3 cup caster sugar
1tsp vanilla paste or extract or seeds from I vanilla pod
- Heat 1/2 cup of oat milk until almost boiling, then whisk in the flours until smooth. Set aside.
- Heat together the sugar and 1 cup of dairy-free milk until the sugar has melted.
- Keeping the mix over a low heat stir in the vanilla, pinch of salt and flour mix. Whisk over the heat until thickened.
- Pour into a bowl and cover with cling film (touching the top of the creme pat so no skin forms) and leave to cool
for the nappage (glaze):
1 tbsp apricot jam
1 tbsp water
- To make the nappage (apricot jam glaze) heat the apricot jam with 1 tbsp water (strain if lumpy) until bubbly and sticky.
- Brush over the fruit whilst hot
- Whisk the creme pat thoroughly and either pipe or spoon a 1/2 cm layer into the tart shell.
- Top with raspberries (whole or sliced in half) and bush with hot nappage.
- Leave to cool before eating.