Fresh Blueberry and Lemon Custard Tart

Fresh Blueberry and Lemon Custard Tart

After photographing my tart crust last week, so I could finally post it for you, I was left with four mini tart crusts and a large tart crust that I didn't have any idea what to do with! It was towards the end of the week, when our fridge is depleted of all of the good groceries from Monday's shopping trip and all that was left was a few containers of leftovers and a dozen eggs. All the way in the back of the fridge, I discovered two containers of blueberries––unopened from Whole Foods, they still had the rubber band around them, so I decided to use them up before everybody in my house forgot about them again and they went bad! I didn't want to make a blueberry pie, I like blueberry pie, but it's boring. I immediately thought of lemons––lemon and blueberry together is always a winner in my book, so I turned back to the fridge where we always have lemons and coconut milk stored away somewhere and thought, why not try to make a lemon custard? I decided to use gelatin instead of egg yolks for the custard because I've been reading about it's awesome health benefits. I've never cooked or baked with gelatin before, I'm not even sure if I used it properly because all of the recipes on the box involved activating the gelatin with hot water––of course, I didn't read the box first. I was worried that since I didn't activate the gelatin, it wouldn't thicken and I would have a soupy, lemony pools in five beautiful tart crusts that would go to waste! Thankfully, the custard set up nicely in the fridge in just under two hours and had exactly the texture I was after!

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Lemon Custard and Fresh Blueberry Tart

Prep Time: 15 min Chill Time: 2 hr Total Time: 2 hr 15 min Serves: 4-6

Ingredients

  • ½ can (7oz) of full fat coconut milk

  • ½ lemon, zested, juiced, and strained

  • ¼ tsp vanilla extract

  • 1 tbsp honey

  • 1 tsp grass fed gelatin

  • 1 pre-baked tart crust (or 4 mini tart crusts), cooled

  • ~1 cup fresh blueberries

Preparation

  1. Using a stand mixer, whisk together coconut milk, lemon zest, strained lemon juice, vanilla extract, and honey on medium speed, until well combined.

  2. Add in the powdered gelatin and gently whisk into the mixture.

  3. Pour custard mixture into tart crust(s) and refrigerate for two hours until thickened and firm. About 40-45 minutes into chilling, remove tart(s) from the fridge and top with blueberries. Return to fridge to fully chill.

  4. Serve from fridge topped with a scoop of vanilla ice cream or with a dollop of coconut whipped cream and enjoy!

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