tis' the season for fresh berries, and to enjoy them on top of a flaky crust and custard is a real treat!
for the crust i used my tart crust recipe, and baked at 375 F for 20-25 minutes, until lightly golden
then i set aside to cool
- 2 tablespoons brown rice flour
- 4 tablespoons cornstarch
- 1/3 cup sugar
- 1 2/3 cup milk of choice (i used sweetened vanilla almond)
- 1/2 of a lemon's juice
in a medium sized bowl, whisk together flour, cornstarch, sugar, and 1/3 cup of the milk
in a medium sized saucepan, bring the rest of the milk to a simmer
pour 1/3 cup of the warmed milk into the other mixture and stir to thoroughly combine
pour the other mixture back into the saucepan with the rest of the milk
return to the stove and heat over medium-low heat, whisking constantly(important!!)
this only takes about two minutes to thicken, stop whisking when thick as pudding.
take off heat and whisk in lemon juice
(if it seems too thick to you, you can add a little milk and mix for a minute with a hand mixer)
if your crust is ready and cooled, add to crust. if not refrigerate until use
for the fruit topping, i chose strawberries, blueberries and kiwi
you can use so many different creative combination's though!!
for the glaze, i took about 3 tablespoons apricot preserves and heated in a small saucepan
i whisked constantly, until it turned to a liquid
i took it off the heat and sifted out the apricot chunks
i used the sifted liquid and brushed it on the top of the fruit
you can enjoy immediately, or let set and chill for a few hours.