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Parve
Medium
9 Servings
Allergens 
50 Minutes
Diets
Delicious fruit tart with a gebrochts- and gluten-free crust, creamy parve custard, and topped with fresh fruits and a honey-citrus glaze.
1 and 3/4 cups Gefen Almond Flour (I used homemade)
2 tablespoon maple syrup (Gefen Honey or sugar can be used if you don’t use maple syrup)
1 egg
2 tablespoons walnut oil
1 cup Gefen Honey (if you don’t use honey, you can use sugar instead)
1/2 teaspoon salt
2 cups almond milk (I used homemade), divided
1/2 cup Gefen Potato Starch
5 large eggs
1 tablespoon homemade almond “cream cheese” (optional)
1 tablespoon Gefen Potato Starch
1/4 cup Gefen Honey (can substitute sugar)
1/2 cup water
1/2 cup orange juice (I used homemade freshly squeezed)
2 tablespoons lemon juice (I used homemade freshly squeezed).
fresh fruit, sliced
Mix everything together in food processor until dough forms.
Press dough into tart pan with removable bottom. Make sure that it’s even all around. Prick with fork.
Bake at 350 degrees Fahreheit for 15 minutes. Remove from oven.
Allow to cool.
In a saucepan over medium heat, combine honey, salt and one cup of milk. Bring to a boil and remove from heat.
In a bowl, dissolve potato starch into remaining one cup of milk. Add beaten eggs, whisking until smooth.
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.
Remove from heat, stir in almond cream cheese (if using).
Custard is ready when it reaches room temperature.
Mix together sugar and potato starch.
Whisk in water, orange juice, and lemon juice. Bring to a boil over medium heat. Boiling gently for one minute.
Remove from heat. Allow to cool completely.
Spoon custard filling into tart crust. Top with cut fruits. Brush glaze over entire tart.
Refrigerate once assembled. Best eaten within 24 hours of assembling.
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