A reader named Christie e-mailed, wondering if my 4th of July fruit tart could be done sans dairy (I used lactose-free milk for the pastry cream). I urged her to try coconut milk (canned kind), my favorite “safe” milk du jour, and above is the gorgeous result.
She skipped the meringues too and who could blame her? They were totally superfluous.
I love it when people try things and tell me. That’s the whole idea behind the blog — to foster the kind of dialogue I used to have with people like my friend Ben, the late amazing chef and chemist who was brining before anyone was brining. He read Cooks Illustrated so I didn’t have to. I miss him.