Gluten and Dairy Free Lemon Tart

lemon-tart

serves / makes 8
20 mins prep time
25 mins cooking time

Ingredients

For the pastry:

  • 250g gluten free plain flour
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water

For the lemon filling:

  • 480ml dairy free milk, I used almond milk
  • 5 egg yolks
  • 30g cornflour
  • 100g caster sugar
  • 55g dairy free spread
  • juice and zest of one lemon

Method

  1. Start making the pastry by combining the gluten free flour and icing sugar in a large bowl
  2. Rub in the dairy free spread until it resembles breadcrumbs
  3. Mix in the egg yolk and water until the dough forms a ball
  4. Wrap in cling film and chill in the fridge for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the pastry and line a 8″ flan tin with the pastry sheet
  7. Bake the pastry blind (weighed down with baking beans) for ten minutes
  8. Remove the beans and cook for a further 10 minutes
  9. Remove from the oven and allow to cool completely
  10. Make the filling by whisking together the egg yolks, cornflour and caster sugar in a heat proof bowl
  11. Heat the milk until it boils then pour slowly into the egg mix whisk continuously
  12. Return back to the saucepan and heat until thickened about 5 minutes or less
  13. Remove from the heat and stir in the dairy free spread, lemon zest and lemon juice
  14. Transfer to a bowl and allow to cool to room temperature
  15. Cover in clingfilm so it touches the lemon cream and chill for 2 hours in the fridge
  16. Spoon into the pie case and enjoy as is or top with some fresh fruit