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Gluten Free Strawberry Tart

Makes 1 strawberry tart

This delightful tart has a sweet rice flour pastry base with a crème pâtissiere filling and is topped Strawberries. You could of course use raspberries, blackberries, strawberries and redcurrants any combination.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • SWEET PASTRY
  • 100g FREEE Rice Flour
  • 1 tbsp icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter
  • 1 egg
  • 1-2 tbsp orange juice
  • butter, for tin
  • flour, for dusting
  • CRÈME PȂTISSIÈRE
  • 3 tbsp icing sugar
  • 1 tbsp FREEE Cornflour
  • 2 egg yolks
  • 2 tbsp water
  • 150ml milk
  • BERRY TOPPING
  • 250g strawberries
  • 1 tbsp redcurrant jelly

Sweet Pastry

  1. Rub some butter around the inside of a 20cm/8” loose bottom tart tin or flan dish and pre-heat the oven.
  2. Put the flour, sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
  3. Add the butter and using a fork or pastry blender, work them together until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Break the egg into the bowl and stir to combine, adding just enough orange juice to make a slightly sticky dough.
  5. Using your hands, gather everything together to form a smooth ball of pastry dough.
  6. Cover and leave to rest for 15 minutes.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  8. Roll the pastry out into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.
  9. Cut away any pastry that hangs over the edge of the dish.

Blind Baking

  1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  2. Scatter the ceramic baking beans (or rice or flour) over the parchment, spreading them evenly over the surface.
  3. Bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry. Return the pastry to the oven and cook for a further 10-12 minutes until the pastry just starts to turn golden.
  4. Leave to cool.

Crème Pâtissiere

  1. Put the sugar, cornflour, egg yolk and water into a large bowl and mix to a smooth paste.
  2. Heat the milk in a saucepan until it comes to the boil.
  3. Pour the milk into the bowl and stir well then pour everything back into the saucepan.
  4. Gently bring back to the boil, while stirring continuously, until thick and smooth.
  5. Allow to bubble for a few moments while still stirring, then remove from the heat.
  6. Pour the crème pâtissiere into the cooked pastry case, leave to cool.

Strawberry Topping

  1. Arrange the strawberries on the cold crème pâtissiere.
  2. Gently warm the redcurrant jelly.
  3. Brush the jelly over the strawberries.
  4. Chill the tart until ready to serve.

Equipment

20cm/8” loose bottom tart tins or flan dish, mixing bowl, pastry blender, baking beans and pastry brush

Temperature

190°C, Fan 170°C, 375°F, Gas 5         

Cooking time

15-18+10-12 minutes

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Ingredients

Change Quantities:
  • SWEET PASTRY
  • 100g FREEE Rice Flour
  • 1 tbsp icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter
  • 1 egg
  • 1-2 tbsp orange juice
  • butter, for tin
  • flour, for dusting
  • CRÈME PȂTISSIÈRE
  • 3 tbsp icing sugar
  • 1 tbsp FREEE Cornflour
  • 2 egg yolks
  • 2 tbsp water
  • 150ml milk
  • BERRY TOPPING
  • 250g strawberries
  • 1 tbsp redcurrant jelly

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