Gluten Free fresh fruit pie

Gluten Free fresh fruit pie

Preparation: 28 Minutes

Cooking: 0 Minutes


180 g rice flour
0.050 g maizena
2 eggs
100 g butter (vegetable margarine)
90/100 g sugar
1 lemon (grated lemon peel)
For custard
2 egg yolks
40 g starch potatoes
50 g sugar
½ liter of partially skimmed milk (avena-soya)
Jelly for desserts

Get started...

To prepare the homemade gluten-free shortcrust pastry, mix in a bowl of butter and sugar and then add the eggs, one at a time.

Add the two sifted flours to the dough and knead together until the mixture is smooth. Take a ball and put it to rest in the fridge for 30 minutes wrapped in plastic wrap.

After the rest time, roll out the gluten-free shortcrust pastry onto a 30cm diameter tart mold, trimming the edges carefully. Bake in a preheated oven at 180 ° C for about 25 minutes.

It’s time to prepare gluten-free custard! Heat the milk in a saucepan, adding the whole lemon peel, without bringing it to a boil.

In a high-edged saucepan, beat the egg yolks with the sugar and add the sifted starch, helping with some of the hot milk.

Mix everything until you get a lump-free cream. Place it on the stove and bring to a boil adding a little at a time all the milk, until it runs out.

Cook over a low heat or in a bain-marie, continuing to mix until the gluten-free custard has thickened enough to cover the spoon.

Taste it and eventually add more sugar (it depends a lot on personal taste).

Let the custard cool down and spread it on the basis of shortbread gluten-free pasta.

Wash the fruit you have chosen to decorate the gluten-free tart, remove seeds and hazelnuts and cut into thin slices.

Arrange it on the homemade custard and brush it with gelatine to prevent it from blackening.

Keep the fruit tart with homemade gluten-free pastry cream in the fridge until ready to serve.