Gluten Free Ruby Orange Flan
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 14 h. 30 min.
Ready in
Ingredients
for
8
- For the pastry
- 2 cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- 1 tsp xanthan gum
- ¼ cup sugar
- ½ cup butter
- water
- For the filling
- 1 Corn starch
- ¾ cup sugar
- ¼ tsp salt
- 6 eggs (beaten)
- 2 egg yolks (beaten)
- 3 unwaxed Blood orange (finely grated zest and juice)
- ½ cup unsalted butter (diced)
- To decorate
- 1 unwaxed Blood orange
- 0.333 cup sugar
- ¼ cup water
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt, xanthan gum and sugar. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water mixing continuously until the mixture just comes together as a dough. 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 23cm|9" loose-based tart tin.
3.
Roll out the dough on a lightly floured surface. Line the tin with the dough, pressing it into the base and sides, leaving 2cm|1" of dough hanging over the edge. Line the dough with baking paper and baking beans. Bake for 10 minutes. Remove the beans and paper, prick the base and bake for a further 10-15 minutes until light golden brown. Cool in the tin on a wire rack. Trim the edges.
4.
For the filling: whisk together the sugar, salt, zest, and cornflour until combined.
5.
Whisk the eggs, and yolks in a heatproof bowl until foamy.
6.
Add the blood orange juice and the sugar mixture to the egg mixture and mix together until incorporated.
7.
Place the bowl over a pan of gently simmering water and slowly stir for 10-15 minutes, until the mixture thickens enough to coat the back of the spoon.
8.
Remove from the heat and pour through a sieve into a bowl, then mix in the butter. Set aside for about 5 minutes.
9.
Pour the custard into the pastry case and bake for a further 15 minutes until the custard is set.
10.
Cool completely in the tin. Cover and chill overnight.
11.
To decorate: pare the zest thinly from the orange and cut into very thin strips.
12.
Blanch the strips of zest in a pan of boiling water for 30 seconds then drain.
13.
Combine the sugar and water in a pan. Bring to a boil, stirring to dissolve the sugar.
14.
Add the strips of zest and simmer for about 10 minutes, until the sugar syrup has reduced by about half. Remove from the heat and allow to cool.
15.
Sprinkle the zest over the tart.
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