Quinoa Bavarian Cream Tart

Beth Renzetti


This isn't the simplest of recipes but I don't think it's particularly *difficult*. Set aside some time & don't rush things. You will be rewarded. This dessert is not too sweet & very healthful despite being, essentially, a custard filling. And, it is SO GOOD. I counted 'cook time' as chilling time. Prep time is everything else!

I credit fannetasticfood.com whom I found through About.com for the vegan crust idea. I credit Chef Andre Soltner for hos Bavarian Cream recipe that I *almost* followed.
I created this for Culinary Quest 2014 challenge "Quinoa Grain of the Gods".
Enjoy :)


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1 Hr
1 Hr
Stove Top



  • 1 c
  • 1/2 c
    dry quinoa, rinsed well

  • 4
    egg yolks
  • 1/2 c
    sugar, divided
  • 1 c
    whole milk
  • 1
    vanilla bean
  • 1
    envelope unflavored gelatin
  • 1 c
    heavy/whipping cream
  • 1 Tbsp
  • 1 tsp
    pure vanilla extract

  • 2 c
    raw nuts - almonds, walnuts or other
  • 2 c
    dried dates or dried apricots
  • 1/2 c
    unsweetened, shredded coconut

How to Make Quinoa Bavarian Cream Tart


  1. Combine rinsed quinoa & water in small saucepan. Bring to a simmer & cook until water is absorbed, quinoa is tender & you can see the white tendrils. Set aside (or in fridge/freezer) to cool completely.
  2. Combine 1c milk, 1/4c sugar & vanilla bean, halved in small saucepan. Bring to a bare simmer (scald). Shut off heat, cover & let steep 10 minutes or so.
  3. Remove vanilla bean from milk, scrape out seeds & add them back to the milk. Discard pod. Sprinkle gelatin on top of milk. Bring back to a bare simmer, whisking constantly to remove gelatin lumps. Continue until gelatin is completely dissolved. Remove from heat.
  4. Whisk together 4 egg yolks & the other 1/4c sugar until light & fluffy. WHISK!!
  5. Very carefully & VERY SLOWLY (start with a few drops & work your way up) add your hot vanilla milk to the egg yolk mixture. Whisk constantly. Yes, it can be tricky. I found that whisking back & forth vs. around & around works best. And makes less of a mess ;) Go slowly....until you've brought the eggs 'up to temperature' meaning they're warm - similar to the milk. Then pour the egg/milk mixture back into the saucepan with the rest of the milk.
  6. Put the egg/milk mixture back onto medium low heat. Whisk constantly & don't step away! Around the time it starts to simmer, it should be thick enough to 'coat the back of a spoon'. Dip a spoon, turn it over, run your finger through the custard. If it doesn't fill back in, you're ready to move on! If it does, cook slowly & carefully while whisking for another minute or two then check again.
  7. Strain through a chinois or other fine meshed sieve. COOL COMPLETELY.
  8. While the Bavarian Cream is cooling, make your crust.
  9. Combine your nuts & dried fruit in a food processor & puree. PRESS, really hard, into the bottom of a greased 9" springform pan. Then PRESS it down some more.
  10. Whip your cream. Add 1TB sugar & 1tsp PURE Vanilla extract.
  11. When your Bavarian cream is cool, gently stir in 2c quinoa. Then gently fold in the whipped cream.
  12. Spread over your *very well pressed* crust & refrigerate an hour or more to set up.
  13. Run a thin knife around the outside of the tart & release the springform. Voila!

Printable Recipe Card

About Quinoa Bavarian Cream Tart

Course/Dish: Other Desserts
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy
Hashtags: #satisfying, #healthy

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