Make the most of the strawberry season with this summery gluten & dairy* free dessert.
Gluten Free ~ Dairy* Free ~ No Added Sugar
*if coconut oil is used in the pastry
75g Quinoa Flour
75g Rice Flour
65g Butter, cut into small cubes or Coconut Oil
35g Ground Almonds
¼ Tsp Gluten Free Baking Powder
20g Mild Sweet Freedom
1 Medium Egg Yolk
25ml Cold Water (or if using coconut oil 35ml Water & ½ Tsp Vanilla Extract)
300ml Coconut Milk
45g Mild Sweet Freedom
3 Medium Egg Yolks
1 Tsp Vanilla Extract
30ml Passion Fruit Juice (juice from about 2 passion fruit)
500g Strawberries, hulled (leave 8 strawberries unhulled)
4 Passion Fruit
First of all make the pastry by rubbing the butter or coconut oil into the quinoa and rice flours until the mixture resembles fine breadcrumbs. Stir in the ground almonds and baking powder and then add the rest of the ingredients. Cut through the flour mixture with a knife and then use your hands to bring the pastry together into a ball. Divide the pastry into 8 equal pieces. Put one of the balls in between two sheets of cling film. Roll the pastry, in between the cling film, into a circle just a little bigger than an individual tart tin measuring 90mm (3½") in diameter and 15mm (½") deep. Peel off the top layer of cling film, slide your hand underneath the pastry and carefully flip it over onto the tart tin. Keeping the cling film on the pastry, press it into the tin. Peel off the cling film and finish lining the tin. Use the remaining pastry to line 7 more tart tins. Then chill in the fridge for about 30 minutes.
Preheat the oven to 170℃/Fan 150℃. Line the pastry cases with baking parchment and baking beans and bake blind for 15 minutes. Remove the paper and beans and return to the oven for 3-5 minutes or until the pastry is golden brown. Place on a wire rack to cool.
To make the filling, whisk together the egg yolks, Sweet Freedom and cornflour. Bring the coconut milk up to the boil and pour onto the egg mixture, whisking as you pour. Return to the pan and cook until the mixture thickens. Keep whisking to prevent it sticking to the base of the pan. Take off the heat and whisk in the vanilla extract and passion fruit juice. Cover the surface with a piece of baking parchment or cling film until you are ready to serve.
Carefully remove the pastry cases from the tins and fill with the passion fruit custard. Quarter the hulled strawberries and arrange about half of them on top of the tarts. Top each one with a whole strawberry. Scoop the seeds and juice from the passion fruit and mix with the remaining strawberries. Place a tart on the centre of each dessert plate and spoon the strawberries and passion fruit around each tart.