Vegan and Gluten Free Italian Fruit Tart
Short crust pastry:
125g rice flour
125g corn meal fine (fioretto)
125g coconut oil
80g sugar
1 tsp salt
1/2 tsp baking powder
cold water
Filling:
zest of 1 lemon
40g cornflour
20g flour
500g coconut milk
100 g sugar
Method:
Lightly grease and flour a 20x30 cm loose bottomed tin.
Stir the flours, sugar and salt together in a large mixing bowl. Add the coconut oil straight from the fridge and rub in the mixture.
Add enough cold water to turn the dough into a ball.
Press the pastry with your fingers to line the tin with a 2 to 3 mm layer of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes, and then bake for about 20 to 25 minutes at 180C.
Remove from the oven and allow to cool completely on a rack.
For the coconut crème patissière, whisk all the ingredients together and then place the coconut milk and lemon zest into a large saucepan and warm though.
Cook on a low heat whisking continuously, until the mixture thickens, then pour into a clean bowl.
To make up the fruit tarts, once the coconut crème patissière has completely cooled down, whisk it to make it smooth then pour it in the pastry case. Top the tart with your fruit of choice; we particularly like pomegranate seeds to complement the coconut flavour.
125g rice flour
125g corn meal fine (fioretto)
125g coconut oil
80g sugar
1 tsp salt
1/2 tsp baking powder
cold water
Filling:
zest of 1 lemon
40g cornflour
20g flour
500g coconut milk
100 g sugar
Method:
Lightly grease and flour a 20x30 cm loose bottomed tin.
Stir the flours, sugar and salt together in a large mixing bowl. Add the coconut oil straight from the fridge and rub in the mixture.
Add enough cold water to turn the dough into a ball.
Press the pastry with your fingers to line the tin with a 2 to 3 mm layer of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes, and then bake for about 20 to 25 minutes at 180C.
Remove from the oven and allow to cool completely on a rack.
For the coconut crème patissière, whisk all the ingredients together and then place the coconut milk and lemon zest into a large saucepan and warm though.
Cook on a low heat whisking continuously, until the mixture thickens, then pour into a clean bowl.
To make up the fruit tarts, once the coconut crème patissière has completely cooled down, whisk it to make it smooth then pour it in the pastry case. Top the tart with your fruit of choice; we particularly like pomegranate seeds to complement the coconut flavour.
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