Comments on: Fresh Fruit Tart with Pastry Cream – Happy Mother’s Day!

By: Simple and Delicious Fruit Tart | Zoes Garden

Simple and Delicious Fruit Tart | Zoes Garden — Fri, 05 Apr 2013 18:36:33 +0000

[...] Here is a recipe for a more healthy fruit tart that is gluten-free and sugar free (without substitutes like Splenda) courtesy of Simply Sugar and Gluten Free. [...]

By: Alyssa @ Queen of Quinoa

Alyssa @ Queen of Quinoa — Wed, 25 Apr 2012 11:54:00 +0000

@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

By: Amy

Amy — Wed, 25 Apr 2012 03:07:54 +0000

@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?

By: Alyssa

Alyssa — Sat, 21 Apr 2012 20:52:02 +0000

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

By: Amy

Amy — Tue, 04 Oct 2011 12:18:56 +0000

@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