We had friends over for dinner last night, and I’ve been experimenting with pastry recently to see how it is if I make it gluten-free. I know I can buy gluten-free pastry, but it’s expensive and a pain to try and get it home, because you always buy it frozen. Also it has egg in it, and I am as intolerant to egg as I am to gluten. Sigh. The friends who came over are very tolerant of experimentation, so I had a go. I deliberately chose a pastry that had some flavour in it to cover the gluten-free flour flavours and a recipe that was naturally egg-free. This proved to be an easy dessert to make, great for a quick assembly. It’s neither too sweet nor too rich.
- 1 and 1/2 cups brown rice flour
- 1 tsp guar gum
- 1 tbsp castor sugar
- 125g cold butter, chopped
- 1 tsp finely grated orange rind
- 1-2 tbsp orange juice
- 400g fresh or frozen raspberries
- 250g marscapone cheese
- 125ml cream
- 100ml white chocolate, melted
- 1 tbsp Cointreau or Grand Marnier
- 1 tbsp icing sugar
- 125ml raspberry jam
- 1 tbsp water
- Sift flour, sugar and guar gum into a bowl.
- Rub in butter and rind until it looks likes breadcrumbs.
- Add 1 tbsp orange juice. You want to make the ingredients cling together when they’re kneaded.
- Knead until smooth, then roll into a ball, cover with gladwrap and refrigerate for 30 minutes.
- Roll pastry out. I use a sheet of baking paper and the gladwrap that I wrapped the pastry in and roll out between these two things.
- Lift pastry into tin and press in. Use a loose bottom flan tin if possible. I found that the pastry broke up quite a lot, but you can just use the warmth of your hand to press it all back together. Try not to make the pastry too thick either on the bottom or on the curve up to the sides.
- Lightly prick the base all over with a fork and put back in the fridge for 30 more minutes.
- Heat oven to 180 degrees C.
- Put a piece of baking paper over the pastry case and fill with dried beans or rice. Bake in hot oven for about 10 minutes.
- Remove beans/rice and bake for a further 10-15 minutes. Keep a close eye on it. I let mine cook too long and it cracked a bit. It should be lightly browned. Allow the case to cool completely.
- Combine marscapone, cream, cointreau, melted chocolate and icing sugar. Beat with a whisk or an electric mixer until stiff peaks form. Spread evenly into cool pastry case.
- Combine jam and water and heat gently until the jam is melted. Sieve the mix to remove the seeds.
- Cover the flan with the fresh or frozen (defrosted) raspberries. Glaze the raspberries with the jam and water mix.
You can refrigerate this for a couple of hours before serving. A lovely summer dessert.
This recipe originally came from the Australian Women’s Weekly Home Library Pies and Tarts cookbook. I have modified and adapted it to be gluten-free.