Twisted with raisins, maple syrup, pecans and coconut.
- Soak 2 cups of raisins in 1 cup of maple syrup. The raisins need a few hours to plump up in the syrup.
This is a recipe that requires an action plan.
- Make gluten-free pastry for the tarte shells.
1/4 lb of cold butter cubed
2 cups of Bob’s Red Mill gluten-free biscuit baking flour
1/4 cup of cold 35% cream
2 eggs
- Cut the butter cubes into the flour until you achieve a small crumble.
- Add the cream and eggs and mix into a big ball as quick as you can. (It always turns out a little bit better if you don’t overwork it.)
- Wrap your pastry ball in plastic wrap and chill for (at least) 1 hour in the fridge before you attempt to roll it.
(I chilled mine over night, just so I could come at it fresh; without bringing expectation to it. Pastry is serious business to execute well...gluten free can be a dry, finicky bitch.)
Then, just remember to breathe and “see-it” working out. With that attitude, how could it not?
- Roll it, cut it and mark it with a B...? (Just kidding)
- Line the (well coconut oiled) tarte tin.
Preheat the oven to 350 degrees F.
Make the tarte filling.
1/3 cup of melted butter
2 eggs + 3 egg yolks
1/4 cup of 35% cream
2 tsp of vanilla extract
(If your going to do this, use the real stuff and don’t contaminate good maple syrup with synthetic stuff that isn’t actually food.)
Plus, the 2 cups of raisins that have been soaking for a few hours and the soaking syrup. Use all of it.
3/4 of a cup of roughly chopped pecans.
1/2 cup of unsweetened (medium shred) coconut
- Melt the butter in a medium size sauce pan, over a low flame.
- Stir in the cream and vanilla. Then turn off the flame and just let it rest for 3 minutes while you separate the egg yolks.
- Turn the flame back on low and temper the eggs and yolk into the cream, vanilla and butter.
- Add the raisins and maple syrup. Turn your flame to medium low and keep stirring the pot.
- Bring the mixture to a slow boil... just to the point where bubbles are breaking the surface.
- Stir in the pecans and the coconut until the mixture is thick and well-combined.
Fill the tarte wells with the filling and bake for 25 minutes or until the tarte crusts are golden brown.
Remove from the tin and cool on a wire cooling rack.
Serve and enjoy.
This recipe yields 24.