Gluten Free Summer Strawberry and Coconut Tart

BY Ceres Organics

gluten-free   

Ready in 30 min prep time | 20 min cooking time | Serves 6


Ingredients

PASTRY

1 ½ cups gluten free flour*

1 tsp Organic Guar Gum or xantham gum

100g dairy-free butter or butter

1 free-range egg

Coconut Crème Pâtissiere

300ml Organic Coconut Milk

1 vanilla pod or 1/2 tsp vanilla extract

1 free-range egg + egg yolk

2 Tbsp gluten free cornflour

¼ cup Organic Demerara Brown Sugar or raw sugar

TO DECORATE

1 punnet strawberries, hulls removed

1 - 2 tbsp Organic Maple Syrup

Method

Pastry

Put gluten free flour and guar/xantham gum into a mixing bowl. Rub in butter with the fingertips until it resembles crumbs. Mix in beaten egg and mix to form a stiff dough. Alternatively this can be made in a food processor.

Turn dough onto a floured board and knead lightly and form into a ball.

Roll pastry between 2 layers of baking paper and line the base and sides of a tart tin with removable base approx. 10cm x 34cm or a round 22cm flan tin. Refrigerate for 30 minutes.

Preheat oven to 200C (fan bake). Blind bake * pastry for 15 minutes. Remove the beans and return the pastry to the oven and cook for a further 5 minutes. Set aside to cool.

Coconut Crème Pâtissiere

Heat coconut milk with the vanilla pod in a saucepan and leave to infuse for 30 minutes.

Mix together egg, egg yolk, cornflour and raw sugar together to a smooth paste. Remove the vanilla pod from the coconut milk and whisk into the egg mixture. Return to the saucepan and cook over medium heat until the crème thickens and boils. Reduce heat and simmer for 1-2 minutes. Transfer to a bowl.

Place a piece of damp baking paper onto the custard to avoid a skin forming. Refrigerate until cold.

To Assemble:

Spread the coconut crème pâtissiere into the cooled pastry base. Cut strawberries in half and place on the crème. Brush strawberries with a little maple syrup just before serving to glaze.

Notes:
The Xantham gum helps replace the function of gluten in flour and makes rolling the pastry easier
To blind bake – line pastry with baking paper and weight down with baking beans (or uncooked rice if you don’t have baking beans). Bake for 15 minutes. Remove baking blind material and return pastry to oven for a further 5 minutes until pastry is cooked.
*Gluten free all purpose flour mix – makes 2 cups
1 cup Ceres Organics Brown or White Rice Flour
1/2 cup Ceres Organics Corn Flour
1/2 cup Ceres Organics Tapioca Flour