"Carrot" Cake—Tart shells:
2 1/2 cups rice flour
1/2 tsp. salt
1 tbsp. baking powder
1 tsp. xanthan gum
1 cups low-fat milk
1 tsp. all- natural vanilla favoring
1 cups canola/olive oil combo
2 cups unrefined sugar
1 cup of shredded carrot
Prepare a cupcake pan with cupcake liners or grease and flour cups. Pre-heat oven to 350 degrees.
Whisk together the first 4 ingredients (flours, xanthan gum, salt, and baking powder) set aside, in a large pitcher mix together oil, milk, and vanilla; and set aside. In a mixing bowl beat together sugar and eggs for about a minute just until eggs are thoroughly incorporated. Then add in flour and milk mixture alternately just until combined. Fold in shredded carrot shreds. Scoop batter into prepared cupcake pan, bake for approximately 20-40 minutes. The tops should be golden and light to the touch. Cool completely before filling and topping with fruit.
1 1/2 ounces of freshly squeezed lime juice
2 ripe kiwis, peeled and chopped
3 egg yolks
1/3 cup unrefined sugar
1/4 cup cold unsalted butter, cut into pieces
Blend together the kiwi pieces and lime juice until pureed smooth. In the top of a double boiler, combine the puree with the egg yolks and sugar. Heat the double boiler stirring the kiwi mixture constantly until thickened. Remove from heat and stir in butter pieces, mixing until smooth. Place a piece of plastic wrap over the mixture to prevent a skin from forming and refrigerate until set.
Cut the tops off of the cakes, core a small amount out of the middle and fill with the kiwi curd. Top with fresh seasonal fruit, such as kiwis, fresh berries, oranges, pineapples, etc.
--This recipe will make a dozen individual cake/tarts.