TheFoodMarket.com

Recipe: Gluten-free Eggnog Tart

Posted in: recipe, on 14 Dec 2016

Ludovic Van Laethem
Gluten-Free Eggnog Tart
by Ludovic Van Laethem

A delightfully festive treat from Le Cordon Bleu-trained chef Ludovic Van Laethem. Enjoy!

Ingredients

  • For the Almond Shortbread Dough:
  • 200 g of all-purpose gluten-free flour
  • 60 g of sugar
  • 60 g of ground almonds
  • 125 g butter
  • 1 egg yolk
  • --------------
  • --------------
  • For the eggnog custard filling:
  • 2 cups whole milk
  • 2 eggs (preferably free-range)
  • 2 egg yolks
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract or a pinch of vanilla powder
  • Freshly grated or ground nutmeg
  • 50g of raisins soaked in brandy
  • 50g of halves of pecan nuts
  • 1 kaki fruit (persimmon)

Key info

  • Rating: Medium

Instructions

1 Preheat oven to 300°F / 150°C / Gas Mark 2.

2 For the pastry, mix the sugar, flour and almonds in a bowl. Add the butter to pieces, if possible a little softened (take it out of the fridge 10 min before)

3 Add the egg yolk, mix more, and finish by hand. When the mixture is less sticky, collect the dough into a ball, crush it 2 or 3 times (crush it with the palm of the hand).

4 Then let it rest in a ball 1 h in the cool if possible; You can otherwise use it right away but you may not be able to spread it with the roller, it will surely be done with the back of a spoon...

5 Blind bake for 15-20 minutes

6 For the custard: In a medium saucepan, bring the milk to a simmer over medium-low heat.

7 Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla

8 Crush the pecan halves and slice the kaki.

9 Slowly pour the egg mixture into the simmering milk, whisking gently to combine. Then sprinkle lightly with the nutmeg, add the crushed pecans.

10 Pour the filling into the baked pie case.

11 Bake in the oven for 25-30 minutes (until a knife comes out clear)

12 Place the kaki on the tart

13 Optional : add some sugar to the kaki and caramelise.

Ludovic Van Laethem

Ludovic Van Laethem

A classically trained chef at Le Cordon Bleu in London, I find my cooking inspirations from my travels around the world, from my wife’s creativity and from TheFoodMarket.com's unique and delicious products!

Recent blogs

More Blogs

by Italian Experiences

Recipe: Roast Chicken flavo...

Add some flavour to your Sunday roast with this super quick and bursting with flavour roast chicken recipe. Made usin...

by Lucy's Dressings

Recipe: Roast Aubergine Sob...

Creating a healthy meal that's bursting with flavour doesn't have to be complicated!

by The Tiger Nut Company

Recipe: Healthy Tiger Nut S...

We all love an afternoon biscuit, but it doesn't have to be unhealthy with these delicious, gluten-free, refined-suga...

by TheFoodMarket.com

Organic September Prize Dra...

Have you entered our Organic September prize draw to win a luxury organic hamper? Here's a closer look at what's incl...

by Nudo

Recipe: Spaghetti alle Vong...

A wonderfully simple recipe but so delicious! The key is to use a good quality olive oil to get the most from its fla...

by Bloom Teas

Recipe: Gluten & Dairy-Free...

Got some over-ripe bananas making your fruit bowl look sad? Whip up some of this delicious banana bread and everyone ...

by TheFoodMarket.com

Six Ways To Break Out Of Yo...

We all have our go-to breakfasts, but it’s too easy to fall into a serious rut where the first meal of the day is con...

by The Nut Kitchen

Recipe: Dreamy Hazelnut Mac...

The French Macaron is such a beautiful little confection, crispy on the outside, fluffy and slightly chewy in the mid...

Shop with confidence

  • Secure website
  • Fast checkout
  • Visa
  • Mastercard
  • American Express

Learn more about secure payment