Gluten Free Rhubarb and Vanilla Flan
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
8
- For the pastry
- 2 cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ⅔ cup cold butter
- 0.333 cup sugar
- 1 egg (beaten)
- For the filling
- ⅔ cup water
- ⅞ cup caster sugar
- 3 cups Rhubarb (chopped)
- 2 eggs
- 0.333 cup cream (48% fat)
- 1 tsp vanilla extract
- To decorate
- mint
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25cm|10" tart tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry cases with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans.
4.
Reduce the oven temperature to 150°C (130° fan) 300°F gas 2.
5.
Heat together the water and half the sugar in a pan, stirring now and then, until the sugar dissolves.
6.
Bring to a boil, add the rhubarb and cook for 3 minutes. Set aside to cool.
7.
Whisk together the eggs and remaining caster sugar until light and fluffy and trebled in volume.
8.
Fold in the cream and vanilla.
9.
Strain the rhubarb and spread it over the base of the pastry case. Pat down and pour over the custard.
10.
Bake for 25-30 minutes until the topping is set. Cool before serving. Decorate with mint leaves.
