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(Recipe) Rainbow Fruit Tart

03
Mai

(Recipe) Rainbow fruit Tart

Preparation time: 45 minutes | Cooking time: 3 h 40 minutes
Total time: 4 hours 25 minutes

Did you know that colors have a direct influence on our emotions and therefore can also affect our mood? If you ask me, that’s reason enough to include all the colors of the rainbow in your dish. It’s bound to make you happy! Today, I’m making this cheerfully colored rainbow tart. This tart not only tantalizes your taste buds but also brings joy and optimism. Are you ready to put some magic on your table?

Ingredients

100 grams of honey or pure maple syrup
75 grams of coconut oil, solid state
175 grams of whole wheat flour or almond flour
3 medium eggs
1 tsp natural vanilla extract
500 ml almond milk or coconut milk
1 vanilla pod
45 grams of cornstarch or arrowroot powder for a custard-like consistency
6 sheets of gelatin (or agar agar for a vegan option)
250 ml of light coconut cream
5 lemons
2 packets of natural fruit pectin (for gelling)
1/4 pineapple
1/4 mango
50 grams strawberries
50 grams cherries
50 grams blackberries
50 grams blueberries
1 kiwi
50 grams grapes
Optional edible flowers for decoration

Equipment Needed

1 food processor
Plastic wrap
1 tart pan (28-30 cm)
Blind baking fillers (ceramic baking beans or uncooked rice)
1 sheet of parchment paper
1 rolling pin
1 large mixing bowl

Instructions

Make the dough: In a food processor, blend coconut oil, whole wheat or almond flour, 1 egg, and vanilla extract until a dough forms. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
Prepare the filling: Heat 400 ml of almond or coconut milk with honey or maple syrup. Scrape seeds from the vanilla pod into the milk. Mix cornstarch or arrowroot powder with 2 egg yolks and 100 ml of milk in a bowl. Stir this mixture into the hot milk and cook for 2 minutes until thickened. Add zest from 2 lemons, stir well, and pour onto a plate. Cover and chill for 15 minutes.
Prepare the gelatin: Soak gelatin or agar agar in cold water for 5 minutes. Melt in a small amount of heated coconut cream. Whip the remaining coconut cream with a bit of honey and lemon juice until stiff.
Combine: Stir the chilled mixture to loosen, blend in the gelatin or agar, then fold in the whipped cream. Set aside.
Blind bake the base: Preheat the oven to 180°C (350°F). Roll out the dough and line the tart pan. Blind bake as instructed previously.
Assemble: Add the filling to the base and refrigerate for 2 hours.
Fruit gel topping: Mix natural fruit pectin with a little honey and water, bring to a boil, and cool. Arrange sliced fruits in a rainbow pattern on the tart and pour over the gel. Chill for 30 minutes.
Garnish: Decorate with optional edible flowers before serving.