Gluten, lactose, milk, nut, peanut, sesame, soya & wheat free
I have been trying out the Oast to Host gluten and wheat free pastry mix. It is made from polenta, rice flour, potato starch, xantham and egg white. You can make a sweet or savoury pastry with the mix. You add either butter, dairy free spread or vegetable fat and an egg. For the sweet pastry you also add sugar. I used dairy free spread and found the dough came together easily and was quite easy to work with. The pastry was very tasty and had an excellent short texture.
- 1 pack of Oast to Host pastry mix or 1 x 20cm pastry case
- 107g chilled dairy free spread / butter / veg fat
- 62g icing sugar
- 1 egg
- 200ml dairy free milk (I used almond milk)
- 40g caster sugar
- 2 egg yolks
- 14g cornflour
- 1 vanila pod cut and deseeded
- 18 strawberries (most of a punnet)
- 2 tbsp redcurrent jelly (optional)
- Rub the fat through fingertips into the pastry mix until you have breadcrumbs.
- Mix the sugar in.
- Add the egg and water and bring together to form dough.
- Grease and line the base of a 20cm loose bottom tart tin.
- Lightly dust your surface with gluten free flour and place just the base of the tin in the middle.
- Roll out the pastry over the base and roughly 5cm larger in all directions.
- Fold the outer edges gently onto the base and place the base back in the tin.
- Fold the edges back out and press into the corners and sides.
- Leave some overhang if possible to cut of neatly after cooking.
- Cover with greaseproof paper and weight with baking beans.
- Cook for 20 minutes, then remove the beans and paper and cook for another 10 minutes.
- Place the milk and vanilla pod and seeds in a saucepan.
- Bring the milk to the boil.
- In a bowl, mix the egg yolks and sugar until they are smooth.
- Whisk in the cornflour.
- Keep whisking while you add half the milk.
- Add this mix back into the sauce pan and whisk over a low heat until it returns to the boil.
- Once it is boiling, cook for 3 further minutes and then remove from the heat.
- Cover and leave to cool and then chill until you are ready to serve.
- When you are ready to serve the tart, beat the creme patissiere until smooth and spread over the base of the tart.
- Decorate the top with the strawberries (or any other fruit you fancy). I cut mine in quarters and placed them in circles but you could make it more informal if you like.
- You could dust the top with icing sugar and serve.
- To make a glaze, gently warm the jelly with a splash of water until it has melted.
- Spread gently over the strawberries with a pastry brush.
- Serve straight away or chill for a short while.
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