A few days ago a friend called me for a reception. They invited all friends after their wedding a few weeks ago to celebrate together as the wedding itself was only with family members.
So I promised immediately to bring some treats. And thought about something fruity. I decided for fruit tartlets. Little tartlets made of short pastry, filled with cream and decorated with fruit. Lovely colors and really fresh little bites.
So already two days before I started to prepare the tartlets or shells. 50 little and light short pastry shells sitting in the fridge waiting for THE day. Get the recipe for the short pastry here
The day before I prepared the custard cream. I decided for a lemon taste as this gives even more freshness in a hot summer night. And I love lemon a lot. During preparing I had to adjust the recipe which I re-wrote for my paleo style cooking from a normal recipe for crema pasticciera, the Italian cream they use for pastries.
The cream had a night to cool and thicken in the fridge and the next day I took all these goodies to my friends house, more than 1.5 hours away in the heat of some 36°C/98°F. There I put all the short pastry shells in little paper liners, filled them with my lemon crema pasticciera and the help of a pastry bag and decorated them with little fruit pieces.
They were gone from the buffet in minutes!
- 500 ml almond milk
- 3 egg yolks
- 3 tbsp raw honey
- 50 gr carob bean gum
- 1 tbsp lemon zest
- Put the egg yolks together with the raw honey in a bowl and stir in order to combine both well.
- Add the lemon zest, stir another time a few times.
- The almond milk goes into a milk pot and on the fire. Whisk in the yolk-honey-lemon mix and also the carob bean gum. Whisk vigorously as the carob bean gum could form clots. Continue to whisk during all the time the milk goes to boiling point. Slowly the cream starts to thicken.
- When you think it is ready turn of the heat and transfer the hot cream in a bowl or glass. Let it cool out well and use it or put the cream into to fridge until you need it.
If you prefer you can use coconut milk instead of almond milk.
For a more versatile version omit the lemon zest and put instead a scrapped vanilla bean.
