(pl) Fruit Tart

# Egg Yolk, 3 large (remove)
# Cinnamon, ground, 1 tsp (remove)
# Cloves, ground, 1 tsp (remove)
# Nutmeg, ground, 1 tsp (remove)
# Pepper, black, 1 tsp (remove)
# Salt, 1 dash (remove)
# Grape Juice, 1 cup (remove)
# Almonds, 0.66 cup, ground (remove)
# Almond Butter, 2 tbsp (remove)
# Vanilla Bean, 2 serving (remove)
# Banana, dehydrated, or banana powder, 100 grams (remove)
# Dates, 10 date (remove)
# Splenda, 18 tsp (remove)
# Honey, 9 tsp (remove)

1. Cut bananas and dates into 1/8-in.-thick slices and put in a large bowl. Bring 6 cups of water to a boil and pour over. Let sit 10 minutes. Drain and put in a large pot over medium-high heat with juice, honey , and 1/2 tsp. salt. Bring to a boil. Meanwhile, tie up peppercorns, cinnamon, allspice, and cloves in a 6- by 6-in. piece of cheesecloth and add to pot. Lower heat to maintain a simmer and cook until soft and liquid is reduced to about 3/4 ~ 1 hour. Remove spices and discard. Stir in vanilla. Let cool to room temperature.

2. Process almonds and 2 tablespoons sugar in a food processor until ground. Spoon into a bowl. Set aside.
Bake at 350 deg. for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Let cool.

3. Mix 3 egg yolks with 4 Tbsp of sugar, whisk over a double boiler until thick and whitened. Remove top pan from heat; Add in 1 vanilla pod and whisk the mixture an additional 2 minutes. Let cool.

4. Fill crust with custard and arrange in cooled fruits, top with syrup.

Let sit at least 1 hour in refrigerator.



Serve at room temperature, with low fat cream.



Number of Servings: 9

Recipe submitted by SparkPeople user RYEAXL1.