Today I’m going to share one of my favourite desserts to make because it’s really straightforward and easy to make – as well as being delicious! I thought that I would share this recipe with you all because it’s a firm favourite in my family and I make it pretty often.
- Mixing bowl
- Weighing scales
- Rolling pin
- Food processor
- Tart tin
- Citrus juicer
For the base
- 225g Gluten-free white flour
- Pinch of sea salt
- 1tsp Xanthan gum
- 110g unsalted butter
- 1tbsp caster sugar (if you want the pastry to be sweet)
- 1 egg, beaten together with 1tsp of water
- 150ml double cream
- 400g condensed milk
- 2 lemons (for rind and juice)
- Firstly, sieve the flour, xanthan gum and salt into a large bowl and then add the chopped up butter and salt (if you want a sweet pastry). Either rub in the butter until it resembles breadcrumbs or blend using a food processor (the option I went for).
- Gradually begin adding the egg and water mixture (1 tsp at a time) and mix together until there are no crumbs and you have a ball of dough. If you’re dough is still crumbly then add a tiny bit of water (around 1 tsp) – but make sure that you don’t add too much otherwise your dough will be too sticky.
- Wrap your dough in clingfilm and place in the fridge for 30 minutes while you prepare the filling for your tart.
- Preheat your oven to gas 4/180C/fan 160 and then you can begin making the filling.
- Grate your lemons and then squeeze the juice out using a citrus juicer and then add the juice and some of the rind (not all!!!) into a mixing bowl with the double cream and mix until the softness peaks.
- Add the condensed milk and continue to mix until it’s all blended together, then place this in the fridge while you bake the base.
- Take the dough out of the fridge and place between 2 layers of clingfilm and roll out until it’s a thickness of around 0.5-1 cm. Remove the top layer of clingfilm and slowly wrap the dough around your rolling pin, then roll the pastry out over your tin (which you should have greased and lined with baking paper beforehand). Also trim the edges before baking!!
- Gently lift the pastry up while pressing it into the tin with the back of your index finger and then place another layer of baking paper once you are done; carefully pour some rice on top and put in the oven for 20 minutes to blind bake.
- Remove the blind baking weights after 20 minutes and then bake for another 5 minutes, once finished let it cool and then place in the fridge until fully cooled down.
- Once cool, pour the filling into the tart base and smooth out until even. Sprinkle the lemon rind left over as decoration. You could even grate some white chocolate over the tart as extra decoration, or add fresh fruit. As you can see I went for the lemon rind and white chocolate combination 🙂
Because you’re baking with gluten free flour I would suggest that you be very gentle and careful when handling the dough, and if possible to handle it as little as possible. The dough will probably crack and crumble but if you just patch it up, it should be fine!
I understand that it can be really annoying and infuriating – trust me I’ve been there! But if you stay calm and patient, things should work out just fine!
This dessert is perfect for every occasion and can also be easily adapted to other flavours such as lime, orange or even a mixture of fruits.
If you try out this recipe let me know how it went and if you enjoyed it!!
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