Tag: butter

Gluten-Free Apple Crisp

Yes, I know. I've served you apple crisp before- without oats. And it's quite lovely. It is. Especially for celiac folks shunning oats (find my oat-free apple crisp recipe here). But. Now that truly gluten-free oats are easier to come by, we at Casa Allrich have had a major hankering for the classic oats and butter and brown sugar combo.

And so- a new recipe was born.

I just ate it for breakfast.

Blueberry Mango Curd Tart

This deliciously fruity mango curd blueberry tart recipe is the perfect summer dessert to bring to your next family gathering or neighborhood bbq party. The quality of mango makes the difference in this dessert, so make sure you get good quality sweet ripe mangoes from your grocery stores.

Ingredients	Mango Curd
40 g Coconut flakes 100 g Einkorn flour 100 g Cold unsalted butter, diced 30 g Powdered sugar Pinch of sea salt 250 g Fresh blueberries Thyme leaves	1 Large ripe mangoes, peeled, chopped 2 tbsp Raw sugar 2 tbsp Lime juice 3 Egg yolks 1/2 tbsp Cornstarch 75 g Butter, diced

Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of 8-inch tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake until golden, about 25 minutes, then cool completely in pan on a rack.
While the crust bakes, prepare the filling. Blend mangoes, raw sugar and lime juice until smooth. Transfer to a medium saucepan. Whisk in egg yolks and cornstarch. Place over medium-low heat. Stir constantly for 6 to 8 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Add butter, one piece at a time, whisking until combined.
Pour mango curd into the crust. Refrigerate for 6 hours, or overnight until firm. Top with blueberries and garnish with thyme leaves. Dust with extra icing sugar if you like.

Eat,Drink And Be Merry!

Blueberry Mango Curd Tart

Ingredients	Mango Curd
40 g Coconut flakes 100 g Einkorn flour 100 g Cold unsalted butter, diced 30 g Powdered sugar Pinch of sea salt 250 g Fresh blueberries Thyme leaves	1 Large ripe mangoes, peeled, chopped 2 tbsp Raw sugar 2 tbsp Lime juice 3 Egg yolks 1/2 tbsp Cornstarch 75 g Butter, diced

Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of 8-inch tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake until golden, about 25 minutes, then cool completely in pan on a rack.
While the crust bakes, prepare the filling. Blend mangoes, raw sugar and lime juice until smooth. Transfer to a medium saucepan. Whisk in egg yolks and cornstarch. Place over medium-low heat. Stir constantly for 6 to 8 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Add butter, one piece at a time, whisking until combined.
Pour mango curd into the crust. Refrigerate for 6 hours, or overnight until firm. Top with blueberries and garnish with thyme leaves. Dust with extra icing sugar if you like.

Eat,Drink And Be Merry!