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quinoa bavarian cream tart

elmotoo avatar
Recipe by
Beth Renzetti
@elmotoo

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 :)

►
yield 8 -10
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For quinoa bavarian cream tart

  • QUINOA
  • 1 c
    water
  • 1/2 c
    dry quinoa, rinsed well
  • BAVARIAN CREAM
  • 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
    sugar
  • 1 tsp
    pure vanilla extract
  • CRUST
  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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