Everybody is waiting for the end of June in Quebec. It’s not only the beginning of the holidays but also strawberry season. My favorite way ? All by themselves of course! They're so juicy and sweet ... There is really nothing to add. But on the other hand , a small dessert a bit more fancy from time to time , it's so enjoyable !
The recipe is quite simple. Regarding the ghee, it is clarified butter (milk particles were all removed, leaving only the fat). You can buy some or make yourself from butter. You can find the recipe on Danielle Walker's blog here
This recipe is #paleo and so #glutenfree !
Ingredients :
For the crust :
- 1 cup (125 g) buckwheat flour
- 5 tbsp (80 g) melted ghee
- 1/2 egg
For the cream :
- 1/2 cup (125 mL) plus 3 tbsp (45 mL) coconut milk
- 4 1/2 tbsp (60 g) melted ghee
- 3 yolks
- 1 vanilla bean (optional)
For the topping :
- 1 cup (150 g) strawberries
- some blueberries (optional)
Preparation :
- Preheat the oven at 180°C (350°C)
In a bowl, mix all crust ingredients. In a pie pan with parchment paper, spread the crust. Let it cool in the fridge for a few minutes before cooking the pastry for 20 minutes. - In a pan, thicken 1/2 cup of coconut milk. During this time, prepare a double boiler setup (a heatproof bowl over a pan with boiling water ; make sure the bowl doesn’t touch the water). Whisk the eggs in the bowl until they have a pale color and thicken a bit. Add the melted ghee little by little. Let the volume double while whisking. Remove from the setup and add the rest of coconut milk and seeds from the vanilla bean.
- Spread the cream on the crust. Cook in the oven for 20 more minutes.
- Get the strawberries ready and dress the tart.
Notes :
Buckweat flour can be sub for almond flour with a 1:1,25 ratio. You will need 1 1/4 cups of almond flour if your want to use this one.