A Custard of Frozen Strained Strawberry Puree over a White Chocolate Oat & Walnut Loretta Tart
Loretta Dough – Oat & Walnut Version
This uses the Oat & Walnuts base version of Loretta Dough — original recipe with white flour and white chocolate. Loretta Dough is balanced, flexible, and adaptable.
Fresh Strawberries herald summer.
There on the counter were 2 beautiful plums.
Using the same basic concept of a compote. The strawberries were preserved by adding and heating the citrus and sugar. Reducing water and concentrating flavor .
The compote is made into a puree. Tempered with mixed eggs to make a custard. Which is then strained for a silky finish.
I had no idea how delicious this would be for me.
👉 See the full system → Loretta Dough – The Frame
👉 See → Foundation Compotes
👉 See → Foundation Custards
Frozen Strawberry Custard Tart
Loretta Dough – Oat Flour Version
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Topped with fruit dressed in honey, lemon juice, and vanilla extract.
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Ingredients
Equipment
Method
- Combine Place cream cheese, strawberries, brown sugar,, salt, and oat milk in a saucepan over medium heat.
- Puree and Continue cooking 10-20 minutes, until reduced and thickened slightly
- Separate two of the eggs. Reserve or discard the egg whites, (use both if you wish – slightly thinner). Add 3 more whole eggs. Whisk, combining completely.
- Whisk the heated base strawberry mixture. Add a tablespoon or so of heated puree to the eggs and whisk briskly. Add back to puree. Again, whisk briskly. Reduce heat to medium-low.
- Whisk in lemon juice and almond extract.
- Strain into desired container to set. Cool completely and refrigerate, freeze or place in an ice cream maker.
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