Tropical Tart…… The Holiday Tart 😍

Directions

1. Combine the Gluten Free Flour blend , xanthan gum ( if using ) and baking powder in a bowl, whisk together and the sieve. Set aside



2. Using as Stand mixer with a paddle attachment or hand mixer , beat the butter for 2 minutes until smooth
3. Scrap down the bowl, add the icing sugar and mix on medium until smooth and creamy



4. Add the applesauce and mix until combined



5. With the mixer set to low, add the vanilla seeds and lemon zest and juice , mix again til just incorporated





6. With a spatula or wooden spoon add the flour blend and mix gently until the flour has just Incorporated, do not over mix



7. Press the dough together, turn out onto some cling film and wrap in a disc





8. Place in the fridge for minimum of one hour, if extremely warm I would suggest leaving it overnight
9. Remove the chilled dough from the fridge and rest at room temperature for 10 minutes
10. Roll out between two pieces of clingfilm to a size 2in bigger than your tin





11. Remove the top layer of clingfilm and flip the pastry over into the tin, CAREFULLY and remove clingfilm





Don’t worry if you need to patch anywhere that’s fine

12. Press lightly into the sides
13. With a sharp knife run it round the top of the tin to trim off excess





REMEMBER THE BASE IS LOOSE DONT POP THE PASTRY OUT !!! ( yep been there and cried 🙈🙈)

14. Wrap loosely and place back in the fridge for 30 minutes
15. Preheat the oven to 160 C Fan / 175 C Standard / 350 F
16. Line the tart dough in the tin with foil and fill with baking beans or rice ( in my case dried peas I’ve used for years …..must get more I’ve lost some !!! )





17. Place the tart tin on a baking tray and bake for 15 minutes



18. Remove the tart from the oven and carefully remove the foil and beans
19. Return the pastry case to the oven and bake for another 7 minutes until lightly browned



FOR THE PASTRY CREAM

20. Weigh out the cornflour and gluten free pastry into a small bowl, remove 5 tablespoons of with
coconut cream or soya milk from tour allowance and mix until smooth







21. Add The Coconut cream, Dairy Free Cream and sugar to a pan and place on a low heat



22. Once it starts to warm add the cornflour mix and whisk continually until it starts to thicken
23. Continue to cook and whisk on a low heat for another 3 minutes it will be thick and blobby



24. Remove from heat and add the vegan butter ( Whisk in ……I FORGOT THE PIC !!!! )
ransfer into a bowl covered in clingfilm so it is touching the the surface to stop a skin forming



25 . Leave at room temperature cool for an hour

25. In a food processor blend the tofu until smooth



27 Add the base cream to the tofu with the vanilla extract and whisk til smooth





26. Add Coconut extract to taste as required
27. Add the pastry cream to the tart shell and transfer to the fridge to ‘ firm up ‘ a little ( an hour will be enough )



28. Decorate as desired
29. If toasting coconut , I just do mine in a dry frying pan on low and watch it carefully, as soon as its done remove from heat AND the pan
30. Enjoy