Tuesday, 29 April 2014

Raspberry Clafoutis Torte

This Ruby Red Torte signifies the colours of
Spring and soon to be Summer!
Rich in colour but light and creamy 
Clafoutis is a custard tart with berry~ied~
treasures inside.
This special torte is dairy free
 and the thickener is 
Polenta!
 This torte is so light, creamy, full of bursting colour and flavour.
A perfect dessert that is low in calories.
 Just in the nick of time to get ready for those spring shorts and skirts~
Filling:
1/3 cup dairy free margarine
2 1/4  cup Coconut So Delicious milk, Vanilla 
1/4 cup sugar
1 tsp orange extract
zest of an orange
1 lg egg
1/3 cup fine corn meal

1/2 vanilla bean
1 tbsp rum
1/2 can Raspberry Pie Filling (E.D. Smith)
1/4 cup apricot jam or apple jelly
1 pint washed raspberries

Place first 7 ingredients into a blender and mix for 5-8 seconds.
Pour into a small sauce pot. Scrape the vanilla bean with a sharp 

knife to remove pulp. Add paste and pod to the pot and cook on med. high (#7) whisking constantly to thicken. 

As the mixture begins to boil and thicken lower the heat. Continue to whisk so the mixture does not stick to the bottom, 8-10min. 
It should resemble porridge.
Stir in rum. Remove vanilla bean pod. Set aside.

Sweet Pastry:
2 1/2 cup flour
1/4 cup ground toasted almonds
1/4 cup icing sugar
 1/2 orange zested
3/4 cup dairy free margarine
1lg egg, whisked
1/4 cup ice water approx.*
*depending on the temp of the day you may need less.*

Prep:

Place dry ingredients, shortening, zest, and egg yolk into a food processor.
Pulse to cut the shortening, to a crumble.
With the machine on, slowly add water while pulsing to bring the ingredients together.
Gather and knead together on a clean floured surface.
Roll out dough to approx. 1/4" thickness
 between 2 sheets of wax paper.

   Peel back paper every few rolls and sprinkle with flour so it will not stick. 
When ready remove the top sheet of wax paper.

Place a 8" or 9" false bottom tart pan up side down over dough. Slide your hand under the paper and invert. Peel back paper. 
Press dough into bottom of form and sides. 
Cut off edges and using your thumb and forefinger form the rim of the dough.

 Dock the pastry all over and brush with the egg white.


Bake in a preheated 325F for 20-25 min. 
Allow to cool for 5 min.

Assembly:
Dollop 3 or 4 generous tbsp of raspberry filling over crust bottom and spread to edges.

Pour in custard and spread evenly to smooth top.


Dollop raspberry filling into custard.

With a sharp knife swirl the filling.

Place on a baking sheet and bake at
350F for another 20-25min until slightly golden.
Allow to cool completely.
Microwave jam for 30-40 sec. and brush over custard. 
 Pile berries on top
Sprinkle with extra icing sugar.

 Enjoy with love!


 

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