This was a dessert I made for a group of friends, one of them not being able to eat gluten. It was a bit of store cupboard invention! The rice flour pastry can be a little dry and powdery, so it's good served with some creme fraiche or ice cream.
Make pastry with equal parts butter, caster sugar and rice flour and a little water to bind them. Mix in about 20g ground almonds as well. The pastry will be very crumbly as the rice flour is so fine textured so you won't be able to roll it. Press it into a tart tin, reserving about a quarter of the dough. Bake this blind in the oven at 220C for about 15 mins or until it is pale but hard to the touch. It may crack slightly but don't worry, the filling is solid enough. Mix the rest of the dough into half a jar of lemon curd until it is smooth and glossy. Spread this into the baked pastry case. Drain a can of blackcurrants and spoon these over the top of the lemon mixture. Use the back of a spoon to push them in slightly. Return to the oven on 150C and bake for a further 15 mins or until the filling is set. It may still be wobbly in the middle but this will continue to cook as it solidifies.
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