Tuesday, March 12, 2013

Allergy free lemon tart recipe

  • 1 cup Orgran all purpose flour
  • ½ cup Orgran self-raising flour
  • ½ cup cornflour
  • ⅓ cup Orgran gluten free gluten
  • ¼ cup caster sugar (optional)
  • 125g Nuttlex
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • ¼-½ cup cold water, add slowly
  • 2½ tbsps corn flour
  • ¾ cup caster sugar
  • 1 cup water
  • ¾ cup long life goat’s milk, unshaken
  • ¾ cup lemon juice
  • 3-4 drops natural yellow food colouring, made from tumeric (optional)
  • Icing sugar, for dusting

  • Combine the flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
  • Add the No egg mixture and ¼ cup cold water.
  • Combine until the pastry just comes together.
  • Roll and press the pastry together until smooth.
  • Wrap in plastic wrap.
  • Refrigerate for 30 minutes or until firm.
  • Place remaining pastry between 2 sheets of cling wrap or baking paper.
  • Roll out until large enough for use.
  • Grease a medium sized pie dish.
  • Place the pastry in the pie dish and cut to size.
  • Bake at 180°C for 10-15 minutes or until the pastry is cooked through.
  • To make the lemon filling, place the goat’s milk, corn flour, sugar and lemon juice in a saucepan and whisk to combine, adding the food colouring if you'd like.
  • Heat over a medium to high heat until the filling has thickened, become opaque and is very gloopy.
  • Strain the filling through a sieve and pour into the tart shell.
  • Allow the tart to cool and refrigerate until completely set.
  • Dust with icing sugar.

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