Gluten Free Lemon Tart with Fresh Berries
Short crust pastry:
1 ½ cup gluten free flour
½ cup unsalted butter (softened)
2 eggs whites
¼ cup caster sugar
1. Place the flour and sugar into a large mixing bowl
2. Chop and dice the butter and work it into the flour and sugar until a bread crumb consistency is formed
3. Separate the egg whites from the yolks and add the whites to the mixture
4. Work the dough until it comes away from the sides of the mixing bowl easily
5. Using to pieces of grease proof paper or cling film roll out the dough by placing one of the pieces under the dough and one over it
6. Roll out to the desired shape of the tin you will be using
7. Place the dough into the tin and ensure that the dough comes up the sides to create a shell
8. If the dough breaks don’t worry, simple just fill in the breaks with the left over dough
9. Once you have your shell place a piece of grease proof baking paper into the sell cover the bottom and sides of the dough and place in baking beads to weigh it down
10. Once this is done place the shell into the warm oven at 180 degrees C for 15-20 until the shell is firm to the touch
11. Once baked remove from the oven and remove the baking beads and place to one side
The filling:
3 lemons (juiced)
1 zest of lemon
1 can of condensed milk
3 eggs
1. Combine all the ingredients well in a bowl
2. Pour the mixture into the cooled crust and place in warm oven at 180 degrees C for 20 -30 min until firm but soft
3. Remove from oven and allow to cool once cooled place into fridge for 4 hours but ideally over night
To finish, clean the fresh fruit and scatter on top to create a summery feeling.
samuel homan 