Kellan’s Kitchen has an Intern! A few months ago, Kristin reached out to me through a mutual friend from Lake Tahoe. She is currently attending a cooking school down in Santa Cruz and is aspiring to be a Private Chef in the future. After a few phone calls, I knew she would fit right in with my business. She has already helped out on a number of events and has proven to be an incredible asset to the team. Her first writing assignment is featured below! We welcome Kristin to the team and look forward to a fun Summer! Enjoy her recipe.
This is a delicious summer dessert and can accommodate most any type of fresh fruit. It is a great alternative to a classic lemon tart for those avoiding gluten and dairy, with no loss of flavor. The lemon is balanced perfectly with the sweetness of the maple crustÛÓsure to please even the harshest dessert critics!
About the Intern: Kristin is currently attending culinary school at Bauman College, a natural, healthy-eating oriented program in Santa Cruz, CA. She grew up cooking out her mom’s garden in Vermont, and plans to continue this fresh, health-based approach in her career as a private chef. Kristin specializes in cooking for those with food allergies and intolerances and also has a strong focus on sport’s nutrition. In the past, she has worked as a baker, a chocolatier, a heli-ski tail guide in Alaska, an EMT, and many other jobs that have allowed her to live and play in the mountains. Currently, she runs and manages a nonprofit and is planning on getting married next summer.
Crust:
1. Preheat oven to 350 F. Grease an 11″ tart pan and line bottom with parchment paper.
2. Combine the almond and sorghum flour, sugar, and salt. Add the maple syrup, vanilla extract, and coconut oil. Blend with a fork until mixture sticks together when pressed.
3. Press mixture thinly into tart pan.
4. Bake for 15-18 minutes, until golden brown.
Pastry Cream:
1. In a medium saucepan, combine a ingredients for the cream. Whisk until combined.
2. Continue whisking over low heat until mixture reaches a thick, custard consistency.
3. Pour custard into crust and return to oven at 350 F for an additional 5 minutes.
4. Allow to cool completely on a wire rack before removing from pan. Garnish with fruit.
Author: Kristin Hebert adapted from Bauman College
