Fruit Tart (Gluten Free, Dairy Free)
Ingredients
For the pastry:
For the pastry cream:
To Decorate:
Instructions
To make the pastry:
-
Combine the gluten free flour, cornflour, xanthan gum 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 the pastry cream:
-
Place the milk into a small saucepan and bring to the boil
-
While the milk is heating up, beat together the egg yolks, caster sugar, cornflour and vanilla extract in a measuring jug
-
When the milk has boiled, pour into the measuring jug while whisking continuously
-
Return the milk to the saucepan and bring to the boil, stirring continuously, until it thickens and boils
-
Remove from the heat and allow the pastry cream to cool
-
Fill the pastry case with the cream
-
Decorate the top of the tart with your choice of fruit