Fruit Tart (Gluten Free, Dairy Free)

To make the pastry:

1. Combine the gluten free flour, cornflour, xanthan gum and icing sugar in a large bowl
2. Rub in the dairy free spread until it resembles breadcrumbs
3. Mix in the egg yolks 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 9" 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

To make the pastry cream:

1. Place the milk into a small saucepan and bring to the boil
2. While the milk is heating up, beat together the egg yolks, caster sugar, cornflour and vanilla extract in a measuring jug
3. When the milk has boiled, pour into the measuring jug while whisking continuously
4. Return the milk to the saucepan and bring to the boil, stirring continuously, until it thickens and boils
5. Remove from the heat and allow the pastry cream to cool
6. Fill the pastry case with the cream
7. Decorate the top of the tart with your choice of fruit