A lot of people have been asking me for a good gluten-free pastry recipe, so I thought while I was making this tart at home recently I would blog about it too with a gluten-free pastry recipe….. I’m like that you see, like to kill two birds with one stone.. (how ever I would never kill a bird, or even be that good an aim, my cat on the other hand….)
The filling for this recipe is cream cheese based, with lots of tangy lime which is my favourite pairing flavour with Strawberries, I have added meringues made with mint from my garden, you can use the same fresh mint you can buy from most grocers if you haven’t got any growing.
When making this pastry, don’t be alarmed by how wet it seems, most gluten-free flours are much “drier” than wheat flour, this extra moisture is to compensate, it will firm up nicely once chilled .
Unlike most sweet pastry recipes, this has whole egg rather than just yolk, the egg white helping to give extra structure which is lacking due to no gluten being present, I have added a small amount of xanthan gum, just a small amount is needed, as the final mixing is a bit longer to incorporate the flour and moisture more, so the gum gets a good work into the paste, so too much will give a slight “rubbery” feel.
This pastry can be rolled quite thin, and re-rolls quite easily with out getting elastic.
Well, let’s get on with it … can’t abide these recipe posts where the writer goes on and on and on and on …. 👀 😉
YOU WILL NEED:
A 9″ tart ring
Two piping bags
A glass of pimms to use up any left over strawberries and mint with (or a sneaky strawberry daiquiri) 🙂
PASTRY: Make day before, or place in freezer for couple of hours to set.
150G Gluten free white flour l (I use doves farm as my a brand of choice)
75g icing sugar
75g unsalted butter
1/4 tsp Xanthan gum
1 teaspoon milk.
1 teaspoon orange zest
MINT MERIGUES: Can be made a day or so in advance.
Oven at 140c
80g egg white (approx 2 eggs)
160g caster sugar (weigh in two separate 80g batches)
5 good size mint leaves
METHOD GALLERY: Meringues.
FILLING RECIPE & HOW TO ASSEMBLE TART
Oven on 160c to start to bake tart case.
450g full fat cream cheese (Philadelphia is my fave)
150g caster sugar
3 limes Juice of all, zest of one.
1 teaspoon of good vanilla extract
Cream all the above together until smooth, careful not to beat too much air in.
Bake tart case then turn oven down to 155c for filling.
500g fresh strawberries hulled and halved
80g caster sugar
30g corn flour dissolved in a small amount of water
100ml double cream whipped with a bit of sugar and vanilla essence to garnish.