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Tarte aux Fraises sans Glut

February 25, 2012

Gluten Free Strawberry Tart

I hope my students participating in my gluten-free cooking class were pleasantly surprised today. Most gluten free baking recipes are a bit of a disappointment but, if I do say so myself, todays recipes are a hit!

We made our own Gluten free flour mix based on a formula that I have been experimenting on for a while now. We made a strawberry tart with creme patissiere and fresh strawberries. There was a bread based on rice & sorghum which was light & fluffy. And of course, magic bean cake!!! Thank you very much to Liz, who snapped all the pics today..

This decadent looking tart is really simple to make – just a few easy to make components put together.

Start with a great pastry shell and bake. The beauty of a gluten-free pastry is that you don’t have to weight it when blind baking.

Baked GF tart shell ready to be filled

Pastry

2 tabs sugar
1 lemon, rind only
220g GF flour mix
110g cold butter
1 egg
Mill the sugar & rind on SP 9, 5 seconds
Add the flour & butter and mix on SP 6, 5 seconds
Add egg and mix on SP 6 until just forming crumbs.
There is no need to rest this pastry (no gluten) but after rolling out and lining a tart tin, freeze for 15 minutes. Bake for 30 minutes in a moderate oven or until golden. 

Brushing the shell with chocolate

I like to coat the shell in melted chocolate – dark or white – this adds  an interesting dimension and also prevents the crust from becoming soggy with the custard filling.
Creme Patissiere
80g sugar
2 cm piece vanilla bean
50g cornflour
280g milk
2 eggs
1 egg yolk
100g cream
30g sherry or liqueur
60g butter
 
Make up the custard by milling the sugar and vanilla on SP 10, 8 seconds.
Add remaining ingredients, except the butter and cook for 7 minutes, 90⁰C SP 4. MC off.
Add the butter and mix for 5 seconds SP 6. Set aside in fridge to firm up for at least 3 hours or better still, overnight.

Arranging the strawberries on the custard

Fill the shell with the creme patissiere and arrange strawberries (or any fruit) on the top. I have kept the strawberries whole as they were very small, but they could be sliced or halved. I made up a glaze of:
80g strawberry jam
2 teas gelatine
1 tab water
In the TM add water and sprinkle over gelatine and let sit for 5 minutes to gel. Add jam and heat on 70⁰C, SP 2, 1 minute.

As you can see, this recipe is very easy and is perfect for making the day before a dinner party.  Don’t be daunted by the separate steps, you may have done all of them before but just not put them together. In any case, this recipe is a yummy gluten-free treat – enjoy!

 

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