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Gluten-Free French Lemon Tart

Gluten-Free French Lemon Tart

Friday, 15th May 2015

Dorothy (Fig and Bloom) has been making it for years and was very pleased to have finally come up with a ‘you would never know it is gluten-free’ version of the french lemon tarte
Ingredients
  • 8  tablespoons (1 stick) unsalted butter, cut into pieces
  • 3/4 cup sugar
  • 1/2 tablespoon pure vanilla extract
  • 1/3 cup oat flour, 1/3 cup brown rice flour, 1/3 cup Doves Farm white gluten-free flour
  • 1/8 teaspoon salt
  • 2/3 cup fresh lemon juice, strained
  • 2 tablespoons heavy (or whipping) cream
  • 3 large eggs
  • 2 large egg yolks
  • 2 teaspoons xantham gum
 
Method
  • Place the butter in a food processor and process until creamy.
  • Add 1/4 cup of the sugar and process until the mixture is light and fluffy, about 20 seconds. Add the vanilla extract.
  • Combine the flours and salt and add to the food processor. Process until the dough comes together around the sides of the bowl. Scrape down the sides of the bowl and process for a few more seconds.
  • With lightly floured hands, press the dough down evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Press around the bottom edge of the tart with your finger to make sure the dough is not too thick. Trim any excess dough at the top of the tart pan with a knife. Then lightly press the dough around the inside of the rim with your thumb so it extends 1/8 inch above pan. Prick the bottom of the dough all over and chill the dough in the freezer at least 30 minutes.
  • Pre-heat oven to 375°F or 190°C.
  • Bake the partially or fully frozen tart shell until fully baked and golden brown (about 25 minutes). Leave the tart shell on a wire rack to cool. Leave the oven on.
  • Whisk the remaining ½ cup sugar and the lemon juice in a bowl. Gradually whisk in the heavy cream, eggs and the egg yolks. Combine thoroughly.
  • Pour the mixture into a saucepan and cook over a medium heat, whisking constantly for about 4 minutes, until the filling thickens and the whisk leaves a trail.
  • Strain the filling into a bowl, then pour it into the baked tart shell and bake for 4 minutes.
  • Cool thoroughly on a rack until it is at room temperature. Then carefully remove the sides and bottom of the pan and slide the tart onto a decorative plate.
 
 
Dorothy & Stephanie
 
Fig & Bloom
Bespoke Nutrition in the Kitchen
 
For more recipes visit www.figandbloom.com and follow on:
 

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