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- 145 g of gluten-free flour
- 65 g of rice flour
- 1/2 teaspoon xanthan gum
- 2 tablespoons of almond flour
- 80 g CSR raw powdered sugar
- 1 pinch of salt
- 120 g of butter in cold cubes
- 2 egg yolks
- 125 g of fresh blueberries
- 250 ml of orange juice
- 80 g CSR icing sugar
- 2 x 1 lemon strips
Fresh cream filling
- 300 ml thick cream
- 80 g CSR pure icing sugar, sifted
- 3/4 cup fresh cream
- 3/4 cup Greek yogurt
- 1 broken vanilla bean
To make the dough, sift the normal gluten-free flour, rice flour, and xanthan gum. Add to the food processor with almond flour, icing sugar, salt and butter. Process until the mixture resembles fine breadcrumbs. Add the egg yolks and mix for an additional 30 seconds or until the mixture comes together. Rotate on a clean work surface and form a flat disc. Wrap with plastic wrap and place in the fridge for 30 minutes.
Preheat oven to 200 ° C (180 ° C forced fan). Lightly grease a 36 cm x 12 cm loose bottom rectangular cake pan.
Place the dough between 2 sheets of baking paper and use a rolling pin to roll it up to 4mm thick.
Gently put the dough into the tart pan to align the base and sides. Don't worry if the dough breaks, just patch with excess dough. Trim excess dough off with a sharp knife. Cover with baking paper and two-thirds of the uncooked rice. Bake for 10 minutes. Carefully remove the paper and rice and bake for another 10 minutes or until golden. Remove from oven and set aside to cool completely.
For the orange syrup: Combine the orange juice and icing sugar in a small saucepan. Stir over low heat until sugar dissolves. Add the lemon peel and bring to a boil. Simmer 5 minutes or until syrup thickens slightly. Let cool for 15 minutes.
Fresh cream filling: use an electric mixer to beat the thick cream and half the icing sugar until soft peaks form. Scrape the vanilla seeds. Combine fresh cream, yogurt, and remaining icing sugar in another bowl and mix until well combined. Fold the whipped cream.
Just before serving, pour the fresh cream filling the tart and cover with blueberries. Sprinkle with orange syrup. Pour the remaining orange syrup into individual pie portions.
- 1 loose pie pans
- 1 food processor
- 2 baking paper
- 1 roll
- 1 knife
- 1 saucepan
- 1 electric mixer
- 2 bowl
- 1 wooden spoon
Xanthan gum is available in small packages in the gluten-free section of the supermarket. If the dough breaks when you put it in the pan, simply pat with a little excess dough. Make a lemon strip 2 x 3 cm long and use vanilla, divided and scraped seeds.