GLUTEN FREE FRUIT TART SKIN

(This will prevent it from getting a skin on top.) Step 9 - Pour the custard into a bowl and lay a sheet of plastic wrap directly over it so that no air is touching it. Then add the zest of 1 lemon if you choose. Step 8 - Remove the custard from the heat and add 2 tablespoons of vegan butter and 1 teaspoon of vanilla extract and stir well until it's incorporated. Step 7 - Once all of the chickpea 'egg' has been added simmer at a low boil for 3 minutes stirring constantly. Step 6 - Once the mixture has boiled slowly for about 30 seconds, slowly add the chickpea flour egg mixture while continuing to stir with the whisk. As it starts to boil slowly, stir constantly. Step 5 - Turn on the heat to medium and stir frequently with a whisk. Then stir in the remaining 3/4 cup of cold oat milk.

Step 4 - Add 1/3 cup of sugar, and 1/8 teaspoon of salt, and slowly pour in 1/4 cup of cold oat milk and stir well with a whisk until all of the lumps are gone and the cornstarch is fully dissolved. Step 3 - Sift 2 tablespoons of cornstarch into a heavy-bottomed saucepan. Step 2 - Add the remaining 1 tablespoon of water to the chickpea flour mixture and stir again until it's very smooth. Step 1 - Sift 3 tablespoons of chickpea flour into a small container and then add 2 tablespoons of water and stir well until all of the lumps are out. 🥄 Instructions for the custard filling Make the vegan egg

Microplane - or zester to zest the lemon.

Heavy Bottomed Pan- a heavy saucepan will provide more even heat distribution and keep your custard from burning.

Wire Mesh Strainer- for sifting the chickpea flour and cornstarch to avoid lumps.

A Tart Pan - I used a large 9-inch tart pan, but you could also use small individual tartlet pans or even a pie dish if you don't have a tart pan.

Apricot Jelly - For the shiny glaze on top of the fruit tart.

You can use any fruit or berries that you want.

Lemon Zest - For a fresh and bright lemon flavor.

Turmeric - Just a dash for a yellow color if desired.

You can use any type of vegan butter that you want.

Vegan Butter - For a rich and creamy consistency.

Canned coconut milk also gives it a very rich texture, yet it does have a coconut flavor.

However, you can also use almond milk, soy milk, or coconut milk.

Plant-Based Milk - After testing nearly every type of vegan milk, my family and I decided that oat milk had the best flavor and consistency.

You can use any sweetener that you would like, but the whiter the sugar, the lighter your custard will be.

Water - To mix with the chickpea flour.

Chickpea Flour - To mix with water to form a chickpea flour egg replacer.

Sugar - white or light-colored sugar will make the whitest shortbread.

I like to use the stick version of my homemade vegan butter.

Vegan Butter - any vegan margarine will work.

Gluten-free flour mixes also work well for this recipe, however, I don't recommend almond flour.

Gluten free fruit tart