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Lemon Tart (Gluten Free, Dairy Free)

lemon tart
Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 25 mins Rest Time: 2 hrs Total Time: 2 hrs 45 mins
Servings 8
Best Season Summer
Ingredients
    For the pastry:
  • 250 g gluten free plain flour
  • 60 g icing sugar
  • 100 g dairy free spread
  • 2 egg yolks
  • 5 tbsp ice cold water
    • For the lemon filling:
  • 480 ml dairy free milk (I used almond milk)
  • 5 egg yolks
  • 30 g cornflour
  • 100 g caster sugar
  • 55 g dairy free spread
  • juice and zest of one lemon
Instructions
  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
Keywords: gluten free dessert recipes, recipes, dairy free pastry
Read it online: https://freefromfavourites.com/recipe/lemon-tart-gluten-free-dairy-free/