Hi and welcome back.
I hope you have been having a lovely week and enjoying the summer sun. This last weekend was so hot and beautiful and I couldn’t resist getting out and about. We visited extended family at the weekend and enjoyed catching up and lazing in the sunshine. For me, there is nothing quite like sitting out on a picnic bench with a cool drink and tasty treat. Fresh cream and strawberries is a simple classic and one I will always come back to. However, I know it can get boring enjoying it every evening so I started to think of alternative twists I could try. I came up with this recipe for strawberry tarts, made by bling baking gluten free pastry, and now I am obsessed! I hope you enjoy these too. They are simple to make and I promise will wow any friend you offer these too. C. -x-
Prep time: 30 minutes plus 1 hour to chill and 15 minutes to fill; Baking time: 15 minutes; Serves: 12 – 15 depending on the size of your tin.
- 100g gluten free plain flour plus extra for dusting.
- 50g chilled butter.
- 50g icing sugar plus extra for dusting.
- 1/2 teaspoon xanthum gum.
- 1 beaten egg.
- Water to combine mixture .
- 100ml single cream.
- 6 large strawberries.
- Sift flour, xanthum gum and icing sugar together in to a bowl.
- Cut butter into small cubes and add to flour mixture.
- Rub butter and flour mixture together to form breadcrumbs.
- Add 1 beaten egg and mix.
- Add 1 teaspoon of water at a time until mixture forms a dough.
- Wrap dough in cling film and refrigerate for at least 1 hour.
- Bring dough from fridge and cut into thirds.
- Preheat the oven to 180 degrees Celsius.
- Using 1/3 of the mixture at a time, use extra flour to dust the surface and roll dough to create shapes.
- Pre-grease a baking tray and add parchment paper.
- Add ceramic baking beads and blind bake for 15 minutes or until pastry is golden brown.
- Leave to cool.
- Once cool, whisk single cream and icing sugar together until forms stiff peaks.
- Add to cooled pastry case and top with sliced strawberries.
- It is easier to remove baked mince pies from the baking tray by pre-greasing with butter and adding a strip of parchment paper along the outside of the mold.
- The dough will stick to rolling pins when first removed from the fridge, so you will need extra flour to help shape and cut the dough.
- Try adding a strip of parchment paper to the pastry before adding the ceramic baking beads – it makes it easier to remove the beads.
- Why not add a teaspoon lemon juice to the cream before whisking for a citrus twist?
There you go! The recipe seems difficult but is actually really simple. I hope you enjoy my gluten free twist on strawberries and cream. Blind baking gluten free pastry is so rewarding and the possibilities are endless. Stay tuned for my chocolate tart recipe coming to the blog at the end of next month. If you re-create this recipe, don’t forget to tag me on Instagram using #livingcoeliac so I can see your creations. Newsletter is now live! See you all on Sunday for my Summer Essentials.