This pie is absolutely delicious, many people say it’s even better than a classic pie. You’ll want to keep this recipe forever because the base pairs perfectly with other sweet fillings and the cream can be used with different fruits. Its crunchy texture and incredible versatility make it one of the most praised recipes in my book.
Recipe – 22 cm Ring
Ingredients for the tart base
100 g eggs
60 g demerara sugar
65 g vegan butter (cold)
270 g gluten-free flour mix
60 g ground almonds
Ingredients for the cream filling
300 g almond milk
20 g rice flour
20 g corn flour
90 g egg yolk
65 g demerara sugar
3 g vanilla paste
300 g fresh fruit
Let the tart dough cool before adding the cream filling and strawberries.
Método
- Beat the eggs and sugar until dissolved.
- Using a paddle, mix in the GF flour and ground almonds mixture, add the cold butter pieces and make a crumble.
- Add the egg mixture to the crumble and mix until it forms a ball and the bowl is clean.
- Wrap in plastic wrap and leave to rest in the fridge for 30 minutes.
- Roll out the dough and place in the ring as shown in the lesson (and between 2 sheets of baking paper).
- Prick the base with a fork and use the baking beans to blind bake.
- Bake in the oven at 180° for approximately 15 minutes with the beans and another 15 minutes without them, until lightly golden and leave to cool.
- For the custard, beat the egg yolks with half the sugar, add the flours and set aside.
- In a saucepan, gently heat the other ingredients (about 60°), temper the egg yolks and return to the heat, stirring until pale.
- Leave to cool and beat again if you need to use a mixer.
You can freeze the finished pie without the fresh fruit or just the baked crust for up to 90 days.