Ingredients
Gluten Free Pastry
• 250g gluten free flour
• 150g almond meal
• 1 teaspoon xantham gum (available in health food section)
• 1/4 cup icing sugar
• 100g unsalted butter, diced
• 2 eggs
Lemon Curd
• 4 eggs
• 6 egg yolks
• 250g sugar
• 100g butter, cubed
• 1 cup fresh lemon juice, strained
Goat's Cheese Cream
• 150g mild goat's cheese
• 1/2 cup double cream
• 1 tablespoon icing sugar
To serve
• 1 cup frozen blueberries, thawed slightly
Method
1. To make the pastry, place flour, almond meal, gum, icing sugar and butter into a food processor and blend on high until mixture resembles breadcrumbs. Add eggs and pulse until the mixture comes together. If pastry seems too sticky add a little more almond meal and continue to pulse.
2. Shape pastry into a flattened disc, wrap in cling wrap and allow to chill in the fridge for 20 minutes before using. This will make the pastry easier to work with.
3. Preheat fan-forced oven to 180C.
4. In the meantime to make the lemon curd, bring saucepan of water to the boil, then reduce to a gentle simmer.
5. Place eggs, egg yolks and sugar in a mixing bowl and whisk to combine.
6. In a separate metal bowl add butter and place bowl on top of saucepan to create a double boiler over a very gentle heat. Add egg mixture and whisk to combine then add lemon juice and stir constantly with a whisk until it is a thick consistency for about 5 – 10 minutes. Remove from heat and strain mixture, the curd is then ready to use or can be cooled in the fridge. Keep curd in sealable container or jar for up to one week.
7. Spray 4 loose-based tart tins with spray oil. Roll out pastry and line tins. Blind bake for 10 minutes. Remove blind baking weights and bake for a further 15 minutes or until tart shell is crisp and golden. Remove from oven and allow to cool.
8. To make goats cheese cream, place goats’ cheese, cream and icing sugar into a mixing bowl and combine using a fork. Taste and add more icing sugar or cream if desired.
9. To serve, fill tart shells with lemon curd, top with blueberries and serve with goats cheese cream.
