Thursday, 19 September 2013

Peach and raspberry custard tart

It's time for a dessert I think...

I made this for dessert with Sunday lunch, and I quote "this is the nicest dessert you've made in ages". That's saying a lot! Usually the desserts I make for this lot, are laden with sugar and wheat, needless to say, I was pretty impressed! Clean plates all round, and people going back for seconds. It just goes to show, once you have the right recipe, you can do wonders...

Raspberries are a fruit that I have in the house all year round. I prefer them fresh, but I always have a supply of frozen berries for snacking or baking. Frozen raspberries are really nice as a snack, and since they're frozen, you're less likely to devour a whole punnet of fresh berries (I hear some people do this...not me obviously, other people!) 

This is a primal custard tart, with a nut base and lots of fresh peaches and raspberries. Now is the perfect time to bake it, since the peaches in the shops at the moment are deliciously juicy...make the most of fresh ingredients while they're around... 

Nut base:
  • 120g walnuts, chopped coursely
  • 120g flaked almonds
  • 75g unsweetend dessicated coconut
  • 75g organic, gluten free oats (not technically Primal, but you could do a lot worse! You can sub for more chopped nuts if you prefer)
  • 50g pecans, chopped coursely
  • 3 tbsp ground almonds
  • 1 large egg
  • 2 tbsp raw Irish honey
  • 1 tsp organic vanilla extract (found in the baking aisle)
  • 3 tbsp butter
Add all your ingredients to a bowl, and using your hands, mix ingredients well until combined and you have a stiff mixture.

It shouldn't be too sticky, or it'll be hard to work with so add more ground almonds or dessicated coconut if you need to. (This totally depends on the temperature of your eggs and butter... and how many nuts you've eaten while chopping them...just make sure the dough is stiff)

Next, take a 9" loose bottomed flan tin and start pressing the crust into it. This requires patience, but trust me, you'll get an even crust if you persevere. It's worth using damp fingers for this, as it stops the butter melting and the crust getting sticky.

Place in a preheated oven (160d) for 15 minutes, or until your crust has firmed up and is lightly browned. It will harden when it cools, so don't worry about it being really hard when you take it out.
Set aside and allow to cool while you make your filling.


  • 200g Kilbeg Dairies Mascarpone (Yes I really do like buying Irish)
  • 2 large egg yolks
  • 2 tbsp raw Irish honey
  • 2 tsp vanilla extract 
  • 2 tsp Creme de Cassis or Peach Schnapps 
  • 100g raspberries (frozen work fine here)
  • 4 ripe peaches, sliced
  • handful of flaked almonds
Whisk together the first 5 ingredients, until you have a smooth thick custard base. You can beat it all together with a wooden spoon, but whisking aerates the mixture and makes it lighter when baked. 

Fold in berries to your prepared custard.

 Pour into the crust. 

Next arrange peaches on custard, and scatter flaked almonds on top.

Place back in the oven for 15-20 minutes until custard is set. You don't want to over bake it, or you'll end up with a chewy custard. It should be just set, with a slight wobble in the centre. It will firm up more as it cools. 

Once cold, remove from the tin, and serve... Do not blame me if you go back for more, this really is delicious.

I've noticed the more I have people taste my wheat, and refined sugar free desserts, the more positive the feedback. The recurring theme is that they don't leave you feeling uncomfortably full like you generally do after a traditional dessert... 

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