There is a theme running here somewhere? There may well be, but when you have some ingredients that need using up, better to bake than waste.
The idea for the tart came from a recipe by Raymond Blanc found here on the Stylist.co.uk website, but with my little twist or two of gluten free. It is wonderfully light and fresh. Apologies for the Lego, Noah is currently loving the toy in its many guises, and it seems every known surface is covered in the stuff.
To make the pastry, for an 8″ flan case;
- 200g gluten free plain flour
- 100g diced, cold butter
- 2 tablespoons icing sugar
- zest of 1 lemon
- 1 egg yolk
- 1/2 teaspoon xanthum gum
- cold water to bind
I used a food processor to blitz the flour, xanthum gum and butter into fine breadcrumbs. You could of course use your finger tips to do the same, using them to rub the flour and butter together. It just takes a little longer. Once you have achieved the breadcrumbs, stir in the egg yolk, lemon zest and sugar and enough cold water to bring it to a dough. When adding the water I would suggest mixing this in a separate bowl and use your hands to bring the dough together. I make the dough a little sticky as the flour will absorb some of the liquid. Once mixed together and you have a dough ball, wrap in cling film and pop in the fridge for about 30 minutes.
Pre heat the oven then to gas 4, 170c, 160c fan
To then make the filling;
- 4 large eggs
- 160ml double cream
- 160g caster sugar
- zest and juice of 2 lemons
- 1 small tin, drained, of blackcurrants in juice, about 120g
Whisk the cream, eggs, sugar, juice and zest together and leave to infuse a little whilst you then remove the raw pastry from the fridge, roll out, line the flan case, prick the base, fill with greaseproof paper and baking beans and bake blind. Bake with the beans for 10 minutes, remove from the oven, remove the lining and beans and then bake for another 20 minutes.
Remove from the oven and cool the pastry – Turn the oven down to gas 1, 160c, 140c fan
Trim your pastry if that is your thing and slowly pour in the egg and lemon mix. Scatter and evenly distribute the blackcurrants around the creamy mix. Return to the oven to finish the bake for 25-30 minutes. The mix needs to be just set.
Cool and set for another hour before serving or leaving to go cold and serving later.