It’s that time of year again, Peg’s birthday, right before the Fourth of July. Amaya and I decided to make a fruit tart this year. I made a gluten-free almond flour crust so everyone at the table could partake in the dessert. Then we decided on vanilla pudding. I modified the burnt sugar pudding recipe in our book, Ideas in Food, by increasing the vanilla, decreasing the salt to 3/4 teaspoon (4.5 grams), and leaving the sugar uncooked. I also changed the tapioca starch to cornstarch, quite by accident, and discovered that the pudding works just as well with 5 tablespoons of cornstarch, as long as you make a few small modifications. While I was watching the pudding in the blender—not thickening—I realized what I had done. So I returned it to the pot and cooked it, stirring constantly, until it thickened, and then returned it to the blender for a quick puree. Cornstarch pudding always seems to get lumpy on me. It worked out nicely, although next time I will go back to the tapioca starch because it saves me a few steps. Once the pudding had chilled in the shell, Amaya arranged the fruit. I love the way she used some of the raspberries upside down. I never would have thought to do that. Sometimes a change in perspective is a good thing. We’re going to dust it with powdered sugar and add candles before serving. A birthday tart may be a little bit unusual, but I think the birthday girl will enjoy it. Happy Birthday Peg!
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