Chef Khalil Hymore introduced us to the idea of a crunchy quinoa crust with a savory tart he developed for us; we take the notion to a sweet place here. The tart holds well overnight, so make it the day before, and serve chilled right from the refrigerator.
1 cup uncooked prewashed quinoa
1/2 cup almond flour
2 tablespoons brown sugar
1/4 teaspoon salt
1 large egg, lightly beaten
Baking spray with flour
1 cup 2% reduced-fat milk
2 1/2 ounces almond paste, crumbled
3 tablespoons cornstarch
1 tablespoon granulated sugar
1 large egg
1 large egg yolk
1/8 teaspoon salt
2 teaspoons unsalted butter
2 1/2 ounces 1/3-less-fat cream cheese
1 tablespoon granulated sugar
2 teaspoons grated lemon rind, divided
2 teaspoons fresh lemon juice
3 tablespoons heavy whipping cream
1 1/2 teaspoons fresh thyme leaves, divided
12 ounces strawberries, hulled and sliced lengthwise
1 tablespoon seedless strawberry jam
How to Make It
Preheat oven to 350°.
Spread quinoa and almond flour evenly on a foil-lined baking sheet. Bake at 350° for 9 minutes or until lightly browned, rotating pan after 5 minutes. Cool completely on pan. Transfer mixture to the bowl of a food processor; process 1 1/2 minutes or until almost finely ground, scraping bowl after 1 minute. Add brown sugar and 1/4 teaspoon salt; pulse to combine. Add egg; pulse 3 to 4 times or until mixture begins to clump (mixture will be moist). Lightly press mixture into the bottom and up the sides of a 9-inch removable-bottom tart pan coated with baking spray (lightly coat hands with cooking spray if mixture sticks to skin). Bake at 350° for 18 minutes or until lightly browned, rotating the pan after 10 minutes. Cool completely on a wire rack. (Do not remove sides of pan.)
To prepare almond cream, combine milk and almond paste in a medium saucepan over medium heat; bring to a simmer. Cook 2 minutes or until almond paste melts, stirring frequently with a whisk. Combine cornstarch, 1 tablespoon granulated sugar, 1 egg, 1 egg yolk, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk until smooth. Drizzle hot milk mixture into egg mixture, stirring constantly with a whisk. Return mixture to pan. Bring to a boil over medium heat, stirring constantly with a whisk; cook 1 minute or until thick, whisking vigorously. Remove pan from heat; add butter, stirring with a whisk until butter melts. Place pan in a large ice water-filled bowl; cool to room temperature, stirring occasionally.
To prepare crema, beat cream cheese and 1 tablespoon sugar at medium speed until smooth. Add 1 teaspoon rind, juice, and whipping cream, beating until mixture thickens (about 30 seconds). Stir in 1 teaspoon thyme leaves.
Place sliced strawberries and jam in a bowl; toss gently to coat.
Spread almond cream in bottom of cooled crust. Gently spread crema on top of almond cream. Arrange strawberries over top of crema. Sprinkle remaining 1 teaspoon rind and remaining 1/2 teaspoon thyme over top of strawberries. Chill 4 hours or overnight.