• Jenn

    posted on May 7, 2010 at 5:57 pm

    Yes to weighing ingredients! Using a scale has made such a huge difference in my cooking life, it’s an amazing feeling to know you actually have exactly what a recipe calls for. I also do not usually add in masses to my recipes, though maybe I should…

    This looks like a lovely tart, LOVE the dates in the crust, I will have to come up with some other ways to use that recipe for sure!

    [Reply]

  • Lauren

    posted on May 7, 2010 at 6:40 pm

    I agree with you & Jenn, weighing is helpful so often :). This tart looks absolutely wonderful. I’m sure that my family would love it :).

    [Reply]

  • Zoe @ Z's Cup of Tea

    posted on May 7, 2010 at 9:28 pm

    Thus far, the only ingredient I consistently weigh is chocolate when I cook or bake with it. It is easier – I get thrown off easily when a recipe says 1/2 cup of chocolate and I immediately wonder how many ounces that would be. Weighing versus measuring ingredients is often an argument, with weighing usually having an upper hand as it is more precise. Weights will always be the same amount, but measured ingredients have a con based on how the ingredient was prepared, i.e. how thick or thin it was cut, how finely ground, etc. Plus, a specific measurement, like 1 cup as an example, may mean one thing to someone, but something entirely different to someone else. So complicated!

    [Reply]

    Zoe @ Z's Cup of Tea Reply:

    Ugh, I must have been tired when I typed that! I meant weight versus volume. Weighing is still measuring!

    [Reply]

  • Zoe @ Z's Cup of Tea

    posted on May 7, 2010 at 9:31 pm

    The tart looks lovely! I like the filling idea. Funny, too, because I’m making a fruit tart right now, too!

    I hope to come up with something in time for Mother’s Day and blog it.

    [Reply]

  • Barbara @ moderncomfortfood

    posted on May 8, 2010 at 6:17 am

    You could be describing my dear mom here. Except mine LOVES desserts and would probably eat them exclusively if she could. This wonderful tart — I feel I can almost taste it by looking at your beautiful photos and the innovative ingredients’ list! — would certainly be right up her alley. Many thanks for sharing.

    [Reply]

  • Cara

    posted on May 8, 2010 at 7:15 am

    Love the sound of that crust!

    [Reply]

  • Cara

    posted on May 8, 2010 at 7:18 am

    clicked submit too soon! Just wanted to add that I love my food scale and totally believe it for both consistency in baking recipes, and accurate nutritional counts for any recipe. I think you will love it too! It’s amazing how far off from target volumetric measures can be.

    [Reply]

  • Ellen Allard

    posted on May 8, 2010 at 10:28 am

    This looks beautiful AND delicious. Do you think you could replace the milk with either a nut-based milk or coconut milk?

    Ellen

    [Reply]

    Amy Reply:

    @Ellen Allard, Are you trying to avoid dairy all together? It’s finished with butter – is there a suitable butter substitute?

    Coconut milk might be too thick but almond milk could work. I’d have to give it a test run.

    [Reply]

    Ellen Allard Reply:

    @Amy, Yes, I avoid dairy. I could finish it with Earth Balance instead of butter. But I definitely would need to substitute the alternative milk in the recipe

    Ellen

    [Reply]

  • Alta

    posted on May 8, 2010 at 11:24 am

    OMG. So I was totally planning to make your two-bite ice cream sandwiches for my mother and mother-in-law tomorrow. I am totally changing direction and going with this. YUM!

    [Reply]

  • SnoWhite

    posted on May 8, 2010 at 11:33 am

    that looks amazing! yummy :)

    [Reply]

  • Heidi Kelly

    posted on May 8, 2010 at 11:43 am

    Oh wow, this would be right up my moms alley too. Can’t wait to try it.

    I am so with you on weighing ingredients, I have always heard that is the better way to go, but for someone who is not professionally trained, figuring out the conversions can be challenging, so I look forward to learning from you.

    I just purchased the scale, thanks for the tip Amy!

    [Reply]

  • Simply Life

    posted on May 8, 2010 at 11:44 am

    wow! that looks delicious!

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  • Holly

    posted on May 8, 2010 at 2:33 pm

    Oh my soul! That looks amazing. I think I drooled on the screen. Can’t wait to try it!

    [Reply]

  • Vincent

    posted on May 8, 2010 at 5:00 pm

    Amy!!

    I’ve been searching high and low for something to make for my mom on Mother’s day and it seems you’ve just answered my prayers! I’ll have to give this a try.

    Thanks a bunch =D

    [Reply]

  • kellyc

    posted on May 8, 2010 at 6:11 pm

    I have a mailing weight scale. It measures by the ounce. Could this be used for a food scale too?

    [Reply]

  • Pat

    posted on May 8, 2010 at 10:02 pm

    I love this first because it’s so beautiful! Then because it looks so rich and yummy! Then I notice the comments on weighing, so now I’m getting smarter, too — thanks!

    [Reply]

  • MaryMoh

    posted on May 9, 2010 at 6:56 am

    A very delicious tart with all the healthy fruits. Perfect for Mother’s Day!

    [Reply]

  • megan

    posted on May 9, 2010 at 11:18 am

    I love pastry cream and that crust sounds devine. Happy Mother’s Day!

    [Reply]

  • Cottage Palette

    posted on May 10, 2010 at 9:05 am

    Just discovered your beautiful and informative blog! The tart is incredibly beautiful. I don’t do well with corn, corn starch, etc but might be able to use the crust in another recipe. You have other recipes too that I must try. Up ’til now I’ve been basically gluten free, but have to get more serious. My blog hasn’t been gluten free at all, but that’s about to change as well. I’m adding a list of gluten free links to the front page of my blog, just this morning, since visiting yours. Thanks for the inspiration. ♥

    [Reply]

  • Kestlyn

    posted on May 10, 2010 at 10:40 am

    Thank you Amy for another delicious recipe and great tips! I’m going to have to try my hand at a coconut whipped cream soon since we are diary free.
    As a note of encouragement…I think you have hit the nail on the head in the weighing versus measuring cup meathod of dry ingrediants. I used my postal scale this morning to make bread (rice/sorghum/millet/tapioca/potato starch), and it worked. I say that with a sly smile…because lately I’ve been tweaking rice recipes and ending up with squaty bricks or dense wet centers. This loaf of bread is just over 5″ high in the center…from a breadmaker machine! WooHoo! I’ll let you know how other recipes turn out too :)

    [Reply]

    Amy Reply:

    @Kestlyn, Congratulations!!! That is so exciting. I’m thrilled. Yes, let me know about the progress – failures and successes. It will help us all learn. Hugs!!

    [Reply]

    Kestlyn Reply:

    @Amy, My quick measurements this morning revealed the following measurements, and quickly showed me why I have ended up with at least some of my failures.

    1 cup measured:

    millet – 5.6 ounces
    sorghum – 5 ounces
    white rice – 5.8 ounces
    tapioca starch – 3.8 ounces
    potato starch – 6.0 ounces

    I have been replacing cup for cup tapioca in the place of potato starch in recipes…I think it’s obvious now why those have ended up too wet. And even though it’s not a large difference, replacing rice with sorghum probably leads to the same result. I’ll measure my other flours soon, and would love to know how much soy flour weighs in at, since so many receipes call for it (and I can’t stand soy lol).

    [Reply]

    Amy Reply:

    @Kestlyn, Thanks so much – I am going to do the same with my flours very soon…right now I am away from my kitchen. :)

    I also don’t wonder if tapioca and potato starch have different gelatinization rates – or the rates/amounts of liquid they absorb. I would bet (this is a guess…) that tapioca absorbs more than potato.

    At any rate, it’s good to know that someone else shares my love of kitchen science. I think it will only get more interesting as we learn more.

  • Natalie (The City Sisters)

    posted on May 10, 2010 at 11:06 am

    What a beautiful tart, Amy. It looks so refreshing. We’re having a family party in a few weeks and this will be the perfect dessert. Thanks!

    [Reply]

  • gfe--gluten free easily

    posted on May 10, 2010 at 1:16 pm

    Stunning fruit tart, Amy! I’d never heard of opera cream before. ;-) I don’t have a scale yet (well, only an old, inaccurate one), but know I need one. In the mean time, I am careful to stir flour well before I spoon it into measuring cups so it doesn’t become compressed and result in a disappointing product.

    Loved reading about your mom. Even before you said it, I was thinking, wow, now I know where Amy gets her amazing ability to manage so many things so well. :-)

    Shirley

    [Reply]

  • Ricki

    posted on May 10, 2010 at 7:38 pm

    Wow, does that EVER look good! Pastry cream is one of my favorite fillings. Yum.

    And funny about measuring by weight instead of volume. When I ran my bakery, I learned to go with weights–and I wasn’t GF back then. I just posted a recipe with variations and used volume since that’s what seems standard for home cooks–but of course it’s GF and I’ve probably messed up with the different flours! I’ll have to keep experimenting. ;)

    [Reply]

  • Sabrina

    posted on May 11, 2010 at 3:13 pm

    Oh my gosh, this recipe sounds DELICIOUS! the photos are absolutely gorgeous as well— if I didn’t know better, I’d be licking the screen :-p

    [Reply]

  • Sarah

    posted on May 16, 2010 at 6:01 pm

    Just wondering why 1% milk for the pastry cream? Why not half and half or whole milk? Just curious if it’s just a preference or the cream will not turn out if 1% milk is not used.

    [Reply]

    Amy Reply:

    @Sarah, I only had 1% milk on hand, and I knew I’d be mixing it with whipped cream which would add lots of richness. You could certainly use any other milk product – it would just change the richness of the final product.

    As I was overweight most of my life, it influences my cooking style. I won’t count calories because it makes me crazy. I do, however, make some lower fat choices on a regular basis as long as it doesn’t impact the quality.

    [Reply]

  • Aubree Cherie

    posted on May 17, 2010 at 9:23 am

    Yum! I’m not a huge tart person, but the crust alone was enough to make me read carefully through the entire recipe :) I would love to try it.

    Cooking by weight sounds really scary. I’m glad that you’re going to be showing us your measurements though, maybe it won’t seem as daunting!

    ~Aubree Cherie

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  • Carmen

    posted on June 5, 2010 at 11:19 pm

    I tried making this crust twice now and it is not turning out. It crumbles when I try to cut into it. It tastes good but doesn’t look like yours. I am using regular dates so I thought my problem the first time was that I needed more. This time I used 5 regular dates for half the recipe. It was still pretty crumbly, how many regular dates would you suggest? What should the dough be like after everything is processed? Thank you!

    [Reply]

    Amy Reply:

    @Carmen, How are you cutting the crust and to what extent does it crumble? It shouldn’t be crumbly at all. But, if you slice it aggressively it will crumble a little. I use a sharp serrated knife and always let the knife do the work when I’m cutting.

    Are you using real butter? And, are you baking it long enough? My crust gets a little puffy when I bake it.

    [Reply]

    Carmen Reply:

    @Amy, Thanks Amy. I am using real butter but maybe it does need to bake a little longer. I will try it again.

    [Reply]

    Amy Reply:

    @Carmen, Do you have an oven thermometer? I use mine to make sure my oven is at the right temperature. Most ovens aren’t. Also, make sure your nuts are processed well enough so that they’re small. I would imagine that big chunks could cause crumbling.

  • Stacie Shepp

    posted on September 8, 2010 at 12:54 pm

    Very interesting to suggest weighing instead of measuring for gluten free cooking. I will have to try this. Thank you!

    [Reply]

  • Amy

    posted on November 18, 2010 at 10:45 am

    hmmm, I was thinking of using this crust recipe for something like an apple pie???? Should I bake it first?? or bake the apples in the pie?? My father is grain free/ dairy free/ sugar free and recovering diabetic so the crust is perfect, what are your thoughts??

    Amy

    [Reply]

    Amy Reply:

    @Amy, When I make this with a filling that has to be baked, I just pile everything in, cover the edges, and bake it. Uncover the edges during the last 10 minutes or so. I’ve never done apple in this crust but if I did, I’m toss the apples in a tablespoon or so of tapioca starch so that the juices don’t soak into the crust.

    Hugs,
    Amy

    [Reply]

  • Sergia

    posted on November 20, 2010 at 2:02 pm

    I love the look of this recipe. I was wondering if there is an alternate to the cornstarch used in this recipe? Could I used heavy whipping cream as a thickner? If so would I use the same amount as I would with the cornstarch? I have allergies to gluten, grains, soy and legumes. Thanks so much
    Sergia :)

    [Reply]

    Amy Reply:

    @Sergia, Can you use tapioca starch or arrowroot? Those will work. Tapioca starch would probably be a 1 to 1 sub, but arrowroot would work at 50%. I haven’t tried it, yet, so I can’t say for sure. No clue on the heavy whipping cream.

    Hugs,
    Amy

    [Reply]

  • kat

    posted on October 2, 2011 at 8:30 pm

    i tried the crust recipe today and it was a flop :( it completely crumbled apart when i lifted it out of the tart pan. i followed the instructions exactly. what could be wrong.

    [Reply]

    Amy Reply:

    @kat, I am sure that somewhere along the line you did something different than the recipe. Can you think back over the process and tell me how you made the tart? That would help me troubleshoot. This crust doesn’t crumble. It’s delicate, but it doesn’t crumble.

    One thought I have is that maybe you baked it too long. All ovens are different so your oven could run much hotter than mine. Do you have an oven thermometer?

    Did you press the crust firmly into the pan? And what did the nut mixture look like before you pressed it into the pan?

    Hugs,
    Amy

    [Reply]

  • Alyssa

    posted on April 21, 2012 at 3:52 pm

    I just popped the crust into the oven! Can’t wait to share this recipe with my family. I’m making mine dairy-free, so I’ll be interested to see how the creme turns out. Fingers crossed :)

    xo Alyssa

    [Reply]

    Amy Reply:

    @Alyssa, This might have been the reason your pastry cream didn’t set up – dairy-free. There is protein in the dairy that might not be in whatever you used. What did you substitute?

    [Reply]

    Alyssa @ Queen of Quinoa Reply:

    @Amy, I was wondering about that too. I used almond milk, but maybe next time I’ll try it with coconut milk. I also used a coconut milk whipped cream which could have done it. I’ve never tried to make a custard before, but it was so delicious that I’m going to make a point to perfect this dairy free. We still enjoyed it tho – thanks for the yummy recipe :)

    [Reply]

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  • Esther

    posted on July 2, 2014 at 9:22 am

    Hi! Came across this amazing recipe of yours. Was wondering if I can convert the ingredients to grams and milliliters instead as I’m from Singapore and we don’t use ounce here!
    If it is possible, how do I go around doing so? Do I just convert it from google?
    e.g. “one ounce of to grams?”
    Or do I have to do it in some specific way? I’m a little worried as I see lots of people discussing about weighing here!
    Hope to hear your advice!
    Thanks!

    [Reply]

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