Gluten free lemon curd and berry curd tarts – try them on a picnic!

For these, I used the pastry from my Gluten free coconut sweet pie crusts, but instead of forming it into one big pie crust, I pressed it into four small tart cases (the type with removable bottoms works well with this).  If you press the mixture down hard into the tart tin, once it is baked you can gently ease it out, and with a sharp knife, ease it between the crust and the removable bottom, and twist gently but quickly, and the bottom should come away without damaging the tart.  I was so impressed with the finish of the tart crust that my brain has been ticking over since then trying to work out different tart fillings to try out.  Stay tuned…

Serves four.

Lentil and mushroom curry

Lentil and mushroom curry

Gluten free pie crust mixture, formed into four small tarts instead of one large one

1 cup of lemon curd

Berry curd made as follows:

150g frozen mixed berries

1/4 cup caster sugar

60g butter

1 egg, plus 1 egg yolk

Squirt of lemon juice

 

Preheat oven to 180 celcius fan forced, or 200 if not.

Take the berries out of the freezer to allow to defrost for a few minutes.

Once you have filled the tart tins, and pressed the mixture down as hard as you can, blind bake the tarts for about 15 minutes, until the edges have just turned golden brown.  Remove from oven, allow to cool, then remove gently from tart tins.

While the tarts are cooking and then cooling, make the berry curd.  Mash the berries, then force through a sieve into a heat proof bowl (this part takes a while).  Add sugar and butter to the berries, then place bowl over a saucepan of boiling water (do not let bottom of bowl touch the water).  Cook, stirring occasionally for about 3 – 4 minutes.  Whisk egg and yolk in a bowl, then strain through the sieve into the butter mixture, whisking thoroughly to prevent the egg cooking before it incorporates into the mixture.  Cook, stirring occasionally for 6-8 minutes, until mixture coats the back of the spoon.  Remove from heat, stir in juice, then put in fridge at least an hour, until thick (longer if possible).  Once the curd is thick, spoon each curd into a side of the tart, if you are artistic (unlike me) you could make swirls or patterns.

Tomato and feta salad – ideal for a picnic and gluten free

The reason I say this is ideal for a picnic is that it does not need dressing, and if you do choose to dress it, it travels well – the small amount of lettuce means that it doesn’t go soggy if dressed.  So you can prepare it at home (very easily) and just pack it up for transportation.

Tomato and feta salad

Tomato and feta salad

Two punnets of small tomatoes (I used a miniature roma and a “snacking” tomato)

100g feta, cut into small cubes

6 small cos leaves, shredded

Freshly cracked black pepper

Dressing of your choice – I prefer Nan’s salad dressing

 

Mix everything in a bowl.  Done.