for the love of pie: aran goyoaga and nadia dole
FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Aran and Nadia and their Summer Berry and Yogurt Tart!
Nadia’s blog, La Porte Rouge
is one of those places too.
Written about her
and her family’s corner
of the countryside
Nadia writes in a way
that reminds you to take note
of all the magic out there,
of all the good.
And the two of them together make a pretty extraordinary team
of whom I’m honoured to have here.
Find a little more about Aran and Nadia
and their recipe below.
Aran Goyoaga and Nadia Dole
Summer Berry and Yogurt Tart.
Gluten free borwn rice and millet tart dough filled with a yogurt and lemon custard and studded with black raspberries, blueberrues and red currants. But any summer fruit works well for this tart. We love it with nectarines and cherries!
Aran is originally from the Basque Country in Northern Spain, but currently resides in South Florida. Nadia is originally from Montreal but lives on the most beautiful hill in Vermont. All the miles apart cannot keep us apart so Aran traveled to Vermont and baked a berry tart in Nadia’s kitchen… ah the light there. We shared the tart there with Aran’s two children and our friend Romina.
Aran loves custard and Nadia likes a crusty pastry. There are many blueberry bushes near Nadia’s home and lots of berry picking spots all around. Just couldn’t resist.
BEST SERVED WITH?
A dollop of vanilla bean whipped cream or ice cream. And rhubarb ginger ale to top it all of.
ONE OR TWO THINGS?
Nadia loves fog and Aran wants to roll in a field of wildflowers. And we love to converse. Very much so.
Summer Berry and Yogurt Tart by Aran Goyoaga
Makes a 9-inch tart
2/3 cups (90 g) superfine brown rice flour (or regular brown rice flour but the superfine gives it a nicer and less grainy texture)
1/2 cup (60 g) millet flour
1/4 cup (30 g) cornstarch
1 tablespoon natural cane sugar
1/4 teaspoon fine sea salt
8 tablespoons (110 g) unsalted butter, cut into 1/2-inch pieces
6 to 7 tablespoons ice water
Combine the first five ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until the butter is the size of peas. Add the ice water and pulse until it comes together. It will not form a ball. Transfer the dough to your work surface and knead a couple of times. Wrap it in plastic wrap, flatten it, and form it into a disk. Refrigerate for 1 hour.
Dust your preferably cold work surface with superfine brown rice flour. Roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold with the dough. Cut off excess and refrigerate for 20 minutes.
Preheat oven to 375F (190C). Lightly dock the bottom of the tart dough with a fork. Cover it with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove beans and bake for another 5 minutes.
Reduce heat to 350F (180C).
BERRY AND YOGURT FILLING
1/4 cup (50 g) natural cane sugar
1 teaspoon lemon zest
3 tablespoons almond flour
1/2 cup (125 ml) whole-milk yogurt (I love sheep’s milk yogurt)
1/2 cup (125 ml) whole milk
2 cups (280 g) summer berries (blueberries, currants, red and black raspberries, blackberries, strawberries… or even stone fruit)
Combine the sugar and lemon zest in a bowl and rub them between your fingers until very fragrant. Add the eggs and whisk. Add the almond flour and whisk until lump free. Whisk in the yogurt and milk until smooth.
Pour the mixture into the prebaked tart. Top with the berries.
Bake for 20 to 25 minutes until the custard is set. Let the tart cool for 15 minutes before cutting.
ps: watch out for Aran’s forthcoming book, it’s sure to be amazing!
PROPS + LOCATION: Nadia Dole