Delicious fruit tart with a gebrochts- and gluten-free crust, creamy parve custard, and topped with fresh fruits and a honey-citrus glaze.
Fruit Tart Passover Dessert
Recipe By Sheva Gross and Bruchy Schik
- Cooking and Prep: 50 m
- Serves: 9
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Contains:
Ingredients (16)
Dough
Custard Filling
Glaze
Topping
Start Cooking
Prepare the Dough
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Mix everything together in food processor until dough forms.
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Press dough into tart pan with removable bottom. Make sure that it’s even all around. Prick with fork.
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Bake at 350 degrees Fahreheit for 15 minutes. Remove from oven.
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Allow to cool.
Prepare the Custard Filling
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In a saucepan over medium heat, combine honey, salt and one cup of milk. Bring to a boil and remove from heat.
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In a bowl, dissolve potato starch into remaining one cup of milk. Add beaten eggs, whisking until smooth.
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Add the egg mixture to the hot liquid in a thin stream, stirring constantly, and return to medium heat. Continue stirring until the custard thickens, about five to seven minutes.
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Remove from heat, stir in almond cream cheese (if using).
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Custard is ready when it reaches room temperature.
Prepare the Glaze
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Mix together sugar and potato starch.
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Whisk in water, orange juice, and lemon juice. Bring to a boil over medium heat. Boiling gently for one minute.
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Remove from heat. Allow to cool completely.
Assemble
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Spoon custard filling into tart crust. Top with cut fruits. Brush glaze over entire tart.
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Refrigerate once assembled. Best eaten within 24 hours of assembling.
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