November 27, 2014 - 14:50 GMT hellomagazine.com Seasonal Fruit Tart with Crème Patisserie recipe GALLERY Serves 10-12 Preparation time – 2 hours Cooling – 30 mins Ingredients For the date and walnut pastry: 300 pitted dates 250g ground walnuts 150g ground almonds Pinch of salt For the crème patisserie: 600ml almond milk 1 vanillapod 6 egg yolks (large) 100g coconut sugar 50g oat flour wheat & gluten free 10g corn flourSeasonal Fruit 500g Strawberries, hulled and thinly sliced 150g blueberries 1 tbsp. apricot jam (sugar free not bits), 1 tsp cold waterMethod To make the pastry you will need a food processor Place the dates in the food processor, and blend till smooth then add the ground walnuts/almonds, and pinch of salt and process till smooth When the pastry forms a ball stop the machines Line the base of a 9 inch fluted loose bottom non stick tart tin with parchment paper, then by hand push the mixture into the base and against the sides to form the pastry for the tart, make sure its level all the way around and on the base Place another piece of parchment paper over the pasty and place in the freezer for 20 minutes, then remove and place in the fridge To make the crème patisserie cut the vanilla pod in half lengthways remove the seeds with the back of a knife running down the length of the pod, place the seeds and pod into the almond milk in a saucepan over the stove on a gentle heat for 5 minutes for the vanilla to infuse the milk (be careful that the milk does not burn) Place the egg yolks and sugar together in a bowl and beat until white and smooth; then slowly whisk in the oat or plain flour, cornflour until you have a smooth paste Remove the milk from the stove, then slowly whisk the milk into the egg mixture using a balloon whisk, mixing slowly and carefully until all the ingredients are thoroughly blended Pour the liquid through a sieve directly into the saucepan, pushing through the vanilla seeds, although discarding the pod Place back on the stove and bring the vanilla cream to the boil whisking it continuously; continue to cook for 2-3 minutes to get rid of the starchy taste of the cornflour - beating continuously will prevent the cream sticking to, or even burning onto, the base of the saucepan. If you feel that you haven’t reached the correct consistency after 3 minutes reduce the heat to medium/low and continue whisking, you should start to feel the crème thickening and you will notice your hand aching by now, but don’t give up! You are looking for a thick consistency (once again be careful not to burn the cream) Pour the vanilla cream into a bowl or baking tray to cool, cover with cling film and place in the fridge for 30-40 minutes until chilled Remove the pastry from the fridge Prepare all your fruits by washing and slicing, so that everything is ready to hand Remove the crème patisserie from the fridge, beat the mixture together until smooth, if necessary the thick cold cream can be strained through a fine sieve and stirred until smooth, then place the mixture into a piping bag Pipe out the cream patisserie starting in the middle follow around in a circle motion until you get to the edge then smooth out with the back of a spoon Assemble your mixed fruit strawberries and blueberries For the apricot glaze: heat the apricot jam in a small saucepan over a medium heat until liquid (melted), you can add a touch of water if the consistency is too thick, let cool until it is only slightly warm, then using a pastry brush glaze the tart Enjoy! Tips To decorate the tart its best to use fresh fruits (such as berries, bananas, oranges, kiwifruit, plums, pineapple, and melon). Prepare the fruit by gently washing and drying. Peel and slice the bananas, plums and kiwifruit. The strawberries will need to be sliced also. Arranging the fruit on the tart can be done either randomly or in concentric. Recipe from Lisa Roukin's My Relationship with Food.