Vanilla Tart Egg Free
To make vanilla pastry cream, whisk together water and arrowroot powder in a small bowl. Set aside.
Pour whole milk into medium sauce pan and gently heat until steaming but not boiling.
Meanwhile, with a hand blender, whisk together egg yolks and maple syrup on medium speed for
2 minutes. Then add whole milk.
Stir the mixture continually for about 5 minutes. Whisk in arrowroot mixture until fully incorporated. Continue to stir continually, until mixture thickens and coats the back of the spoon and is smooth and free of lumps – about 2-3 minutes. Keep stirring to keep clumps from forming on the bottom. Remove from heat and stir in vanilla extract and 1 tablespoon of fat of choice. Pour pastry cream into large glass bowl and place a round piece of parchment paper directly on the surface and chill for at least 4 hours (or overnight.)
To make crust, preheat oven to 350’F and liberally grease a 9-inches tart pan.
In a large bowl, mix together cassava flour, melted fat of choice, maple syrup, egg, and salt until well incorporated. Press mixture evenly into bottom and sides of tart pan. Prick the bottom of the crust several times with a fork to prevent puffing up. Bake for 10 minutes, until crust is starting to get golden.
Allow to cool completely.
Chill for 30 minutes before serving.
Vanilla Pastry Cream