Gluten and Dairy Free Chilli Prawn Tart

Serves 4

Ingredients

For the pastry:

  • 310g gluten free plain flour
  • 100g dairy free spread
  • 2 egg yolks (retain the whites for brushing the pastry)
  • 5 tablespoons ice cold water
  • salt and pepper for seasoning

For the filling:

  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 small red chilli, deseeded and finely sliced
  • 250g peeled prawns
  • 200ml dairy free cream
  • 3 eggs yolks
  • zest of one lemon
  • 1 teaspoon oregano
  • salt and pepper for seasoning

Method

  1. To make the pastry rub the dairy free spread into the flour
  2. Season with salt and pepper
  3. Mix in the beaten egg yolks and cold water
  4. The dough should form a ball, wrap in clingfilm and chill in the fridge for 30 minutes
  5. Preheat the oven to 200 oC
  6. Roll out the pastry and line a 23cm circle or rectangular tin with the pastry sheet
  7. Place a sheet of tinfoil over the pastry and weigh down with baking beans or rice
  8. Bake in the oven for 20 minutes
  9. Turn the oven down to 180 oC and bake for another 5 minutes
  10. Remove the baking beans and brush the base of the pastry with egg whites, this stops the bottom of the pastry becoming soggy
  11. Return to the oven for 4 minutes
  12. Remove the tart shell from the oven and make the filling
  13. Heat a drizzle of olive oil in a shallow pan over a medium heat
  14. Saute the onion, garlic and chilli for a couple of minutes
  15. Add in the prawns and cook for a further couple of minutes
  16. Place the prawns into the tart shell
  17. Whisk together the dairy free cream, egg yolks, lemon zest, oregano and seasoning
  18. Pour into the tart case
  19. Return to the oven for 20 minutes
  20. Leave to cool slightly before slicing

 

Gluten and Dairy Free Chocolate and Cardamom Tart

Hello everyone

These little individual tarts are a real treat to be savoured after a lovely dinner.  The chocolate ganache is so smooth and creamy no one will ever no that it is dairy free.

If you aren’t a fan of cardamom or don’t have any to hand then cinnamon works well or you can leave the spices out all together and just have chocolate tarts.

Enjoy!

Fx

Gluten and Dairy Free Chocolate and Cardamom Tarts

Gluten and Dairy Free Chocolate and Cardamom Tarts

serves / makes 4
20 prep time
20 mins cooking time

Ingredients

For the pastry:

  • 125g gluten free plain flour
  • 30g icing sugar
  • 50g dairy free spread
  • 1 egg yolk
  • 3 tablespoons ice cold water

For the filling:

  • 100ml dairy free cream
  • 15g caster sugar
  • 100g dairy free dark chocolate
  • 10g dairy free spread
  • 1 teaspoon ground cardamom

 

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 4 individual sized tart tins 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 placing the sugar, cardamom and cream into a saucepan
  11. Heat until just before it comes to the boil
  12. Stir in the chocolate and dairy free spread
  13. Pour into the pastry cases and allow to chill in the fridge for an hour before serving

Gluten and Dairy Free Pear and Raspberry Bakewell Tart

Morning everyone

Hope you all had a good weekend.  This recipe is testament to the fact that something really tasty can be put together from a vague idea and a few store cupboard items.  My parents were visiting for dinner and after a weekend away I hadn’t time to go food shopping.  After a bit of routing around in the cupboard I put this tart together for dessert.  It was a big hit with the parents so while it was a bit difficult to photograph I thought I would share the recipe with you all.

Enjoy!

Fx

Gluten and Dairy Free Pear and Raspberry Bakewell Tart

Gluten and Dairy Free Pear and Raspberry Bakewell Tart

serves / makes 8
20 prep time
60 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 filling:

  • 150g caster sugar
  • 150g dairy free spread
  • 150g ground almonds
  • 1 egg
  • 2 tablespoons raspberry jam
  • 2 pears, peeled, cored and halved
  • handful of raspberries

 

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
  10. Make the filling by whisking together the caster sugar and dairy free spread
  11. Beat in the egg and then fold in the ground almonds
  12. Spread the bottom of the pastry case with the raspberry jam
  13. Top with the cake batter and then top with the pears and raspberries
  14. Return to the oven for 40 minutes
  15. Remove from the oven and allow to cool completely before slicing

 

Gluten and Dairy Free Chocolate Lime Meringue Pie

lime-meringue

Hello

This recipe is a twist on the classic lemon meringue pie.  I’ve used a delicate chocolate pastry and filled it with lime curd and finished with traditional meringue.  A slice of this pie looks amazing with the dark chocolate pastry, the vivid lime green curd and topped with glossy white meringue.  Unfortunately I don’t have a picture of the inside because we ate it all!

Starting on Thursday I’ll be sharing my gluten and dairy free Christmas recipes – the first of which is for mince pies.

Enjoy!

Fx

Gluten and Dairy Free Chocolate Lime Meringue Pie Recipe

Gluten and Dairy Free Chocolate Lime Meringue Pie

lime-meringue

serves / makes 8
60 prep time
60 mins cooking time

Description

Ingredients

For the chocolate pastry:

  • 230g gluten free plain flour
  • 20g cocoa powder
  • 60g icing sugar
  • 100g dairy free spread
  • 2 egg yolks
  • 5 tablespoons ice cold water

For the lime filling:

  • 30g cornflour
  • 30g gluten free plain flour
  • 250g caster sugar
  • 185ml lime juice
  • zest of one lime
  • 40g dairy free spread
  • 3 egg yolks
  • 375ml water
  • few drops of green food colouring, optional

For the meringue topping:

  • 3 egg whites
  • 375g caster sugar
  • 1 teaspoon cornflour

Method

To make the pastry:

  • Combine the gluten free flour,cocoa powder and icing sugar in a large bowl
  • Rub in the dairy free spread until it resembles breadcrumbs
  • Mix in the egg yolks and water until the dough forms a ball
  • Wrap in cling film and chill in the fridge for 30 minutes
  • Preheat the oven to 180 oC
  • Roll out the pastry and line a 9″ flan tin with the pastry sheet
  • Bake the pastry blind (weighed down with baking beans) for ten minutes
  • Remove the beans and cook for a further 10 minutes
  • Remove from the oven and allow to cool

To make lime filling:

  • In a medium pan, add the cornflour, gluten free flour and sugar
  • Whisk in the lime juice, zest, food colouring and water
  • Heat gently, whisking continually until the mixture boils and thickens
  • Reduce the heat and whisk in the butter and egg yolks
  • Cook for another 2 minutes
  • Remove from the heat and place in a bowl to cool

To make meringue topping:

  • Preheat the oven to 220oC
  • With an electric whisk, beat the eggs whites until soft peaks form
  • Gradually add the sugar and cornflour, whisking continuously until the meringue is thick and glossy
  • Pour the lim filling into the pastry case and top with the meringue
  • Bake in the oven for 10 minutes
  • Serve hot or cold

Gluten and Dairy Free Lemon Tart

lemon-tart

Hello everyone

I’m going through a little craving of delicious pie/tart based puddings – no idea why.  Maybe it’s to do with how pretty they look or the endless flavour combinations or maybe its the constant challenge of trying to make a tart filling without double cream or condensed milk!  I’m also working on developing an apple pie with a flaky pastry topping – I’ll keep you update on it’s progress.

This tart is light and creamy with a lovely lemon flavour, not too much but just enough!  I’ve actually surprised myself that I have about 700 recipes on the website but I didn’t actually have a lemon tart.  That has now been remedied with this simple recipe.

Enjoy!

Fx

Gluten and Dairy Free Lemon Tart Recipe

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

Gluten and Dairy Free Pork & Sage Pie

pork-pie

serves / makes 6
20 prep time
55 mins cooking time

Ingredients

For the pastry:

  • 380g gluten free plain flour
  • 1 egg yolk
  • 135ml water
  • 110g dairy free spread
  • 1/2 teaspoon salt
  • beaten egg for glazing

For the filling:

  • 500g minced pork
  • 2 teaspoons sage
  • 1 teaspoon minced garlic
  • salt and pepper for season

Method

  1. Start making the pastry by placing the water and dairy free spread into saucepan and bringing to the boil
  2. Boil for 2 minutes
  3. Stir together the boiled water, flour, sage, egg yolk and seasoning until it forms a soft dough
  4. Leave to rest for 10 minutes
  5. Preheat the oven to 180 oC
  6. Grease 6 individual pie tins/moulds
  7. Roll out the pastry and line the pie tins
  8. Cut out six lids from the pastry
  9. Make the pie filling by mixing together the minced pork, sage, garlic and seasoning
  10. Divide the filling between the six pies
  11. Place the lids on and seal the edges by pressing down with a fork
  12. Make a little hole on the top of each of the pies
  13. Brush with the beaten egg
  14. Bake in the oven for 55 minutes