Gluten Free Lemon Meringue Tart
Guest Blog: This recipe has been provided by french pastry chef Sandy Coniglio from Pretty Delices Cakes.
I had the divine pleasure of taste testing these tarts myself and LOVED them! Let me know how you go recreating them. Jane xx
Dough
70g potato starch
110g almond meal
100g rice flour
100g coconut sugar
3 eggs yolks
Mix eggs with sugar until they become a bit fluffy and white in colour.
Add the potato starch, rice flour and almond meal. Knead dough until it comes together into a cohesive ball.
Divide the mixture into 6 equal portions. Wrap them with cling wrap and leave to rest for at least an hour.
Roll out the pastry to be 2-3mm thick. Use a cutter to create your tart sized circles (slightly larger diameter than the mould to allow for neatly trimmed edges) and press into greased tart moulds
Use a fork to pierce the pastry in several places (to prevent air bubbles)
Cook at 100 deg C for 20 min
Remove each tart case carefully onto a wire rack to cool completely
Lemon Curd
2 lemons
90g white sugar
90g butter
20g potato starch
2 eggs
Zest the lemons and leave aside
Mix eggs, sugar and the juice & zest of the 2 lemons
Mix in the potato starch
Cook on a pot stirring constantly until the mixture becomes thickened
Take off the heat, cover and cool, then pour into pastry cases
TIP: prior to adding curd to the cases, brush the inside of each case with a very thin smear of melted dark chocolate & allow to set. This prevents the case from softening.
Allow to set in the fridge for at 6-12 hours.
Meringue
3 egg whites
1/2 cup caster sugar
Whip the egg whites on high speed until soft peaks form.
Gradually add the sugar while whipping and continue to whip until stiff peaks form.
Spoon mixture onto tarts, or use a piping bag fitted with a star tip to pipe the meringue over the top of the lemon curd.
Slightly char the top with a food blow torch (these can be found at most department stores, K Mart, Big W etc)
Lightly dust with gluten free icing sugar to serve. Enjoy 🙂
