Spelt, Berry and Macaroon Tart with Crème Anglaise
Preparation time:
1 hour
Cooking time:
55 mins
Serves:
8
MKR Tested
MKR Tested

Ingredients

Pastry

  1. 140g unsalted butter, melted
  2. 1 ½ cups white spelt flour
  3. 45g (¾ cup) unsweetened shredded coconut
  4. 165g (¾ cup) natural cane sugar
  5. ½ teaspoon fine grain sea salt

Macaroon Filling

  1. 140g (2 cups) unsweetened shredded coconut
  2. 110g (½ cup) cane sugar
  3. 4 large egg whites
  4. 125g punnet raspberries
  5. 125g punnet blueberries
  6. 1/3 cup chopped pistachios, toasted

Creme Anglaise

  1. 500ml (2 cups) thickened cream
  2. 1 vanilla bean, split, seeds scraped
  3. 5 egg yolks
  4. 75g (1/3 cup) caster sugar

Notes

  1. For lighter version of the crème anglaise, try using reduced fat cream.
  2. Crème Anglaise can be made up to a day in advance. Store, covered, in an airtight container in the refrigerator.
  3. Try substituting blueberries with blackberries when in season.
  4. For more dessert ideas, visit Yahoo!7 Food

Method

  1. Preheat oven to 180C. Grease a 24cm round tart tin with removable base.
  2. To make pastry, place butter in an electric mixer. Add combined remaining ingredients. Beat on low speed to combine. Turn dough out onto a lightly floured surface. Shape into a disc. Wrap in cling film. Refrigerate for 30 minutes.
  3. Roll out pastry on a lightly floured surface. Line base and sides of prepared tin with pastry. Line pastry with baking paper and fill with baking beans or rice. Cook for 15 minutes. Remove paper and beans. Cook for a further 15 minutes or until golden and crisp. Cool completely.
  4. Meanwhile, to prepare macaroon filling, combine coconut, sugar and egg whites in a bowl. Arrange berries over pastry. Spoon macaroon mixture in between berries, using your fingers to spread evenly and ensure there are no gaps.
  5. Bake for 20-25 minutes or until golden brown. Cool. Cut into wedges.
  6. To make crème anglaise, heat cream, vanilla bean and seeds in a heavy-based saucepan over medium heat, without boiling, until hot. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until thick enough to coat the back of a spoon. Strain.
  7. Sprinkle tart with pistachios. Serve with crème anglaise.