Team Shlimder from Madison, WI (2018 Week 3: Tarts)


Team Shlimder


Madison, WI

Baking Challenge

Designer Fruit Tart

Give your tarts a name based on the flavors and decoration – and tell us about your recipe.

Wild Berry Tart

Now that you survived this challenge, what words of wisdom do you have to share?

Gluten-free can be tasty! We were gathering with family over the 4th. A niece of ours feels better without gluten in her life, so we used almond flour, coconut flour, coconut sugar and butter to make the tart’s crust. It baked in a 350-degree oven for 20 minutes and emerged golden brown. Once cooled, we spread a vanilla custard (also cooled) and topped with wild raspberries from the farmers’ market.

Tell us about how you added a Wisconsin twist.

Eggs, milk and butter were all local. The local, wild raspberries were, however, the star.

How did you do?

Pleasantly satisfied.