Today is time for the second Mother’s day post, I’ll be making a Gluten free Lemon and strawberry tart!
Before I start I just want to say that I spent about 2 and a half hours trying to make a gluten free puff pastry… my attempt did work just not as well as it should have.
So I won’t include my attempt at trying this and instead I’ll link the blog that I found the recipe on where there is a video and detailed instructions that I would never be able to write so they could be understood properly. So here is the link for the professional if you want to give the pastry a go.
Also there is a second option. Just buy a pre made Gluten free puff pastry dough, I recommend doing this if you want a stress free and simple baking experience.
– Gluten Free Puff Pastry
– 4oz cream cheese
– 1/3 cup of sugar
– 2 tablespoons heavy cream
– 1/3 cup of lemon curd
– Strawberry jam
– Powdered Sugar
1. Preheat the oven to 220°C. Roll out the puff pastry onto a baking tray with greaseproof paper to make a rectangle. Fold up the edges of the pastry so that there is a sort of guard to keep the filling inside then cook that for roughly 20 minutes.
2. Once its out of the oven pierce over the pastry with a fork and make up a mixture of sugar and hot water then drizzle it over the pastry and sprinkle a tablespoon of sugar over that.
3. For the filling combine the cream cheese with the sugar and mix until the sugar is well combined. Next add in the heavy cream and mix continuously for a minute then fold in the lemon curd.
4. Spoon the mixture onto the cooled pastry and smooth it out, then once you’ve chopped the strawberries arrange them onto the tart whatever way you like.
5. Heat up roughly 2 large tablespoons of the jam so that it turns into more of a syrup and then once you’re happy with it and there are no lumps you can pour that over the strawberries and lightly spread it out with the spoon.
6. Then finally dust it over the top with Powdered Sugar and enjoy it.
Although this was challenging and very stressful for me to make everyone loved it. I will definitely need to work on the pastry side of it but that’s okay, it’s all trial and error.