Gluten-free orange and almond custard tart

This orange and almond custard tart is the perfect gluten-free dessert. The deliciously smooth filling gets a citrus hit from Nudie Orange Juice - it’s a great treat for family and friends.

12

15m

Note: + cooling & 30 mins chilling time

1h 5m

Ingredients

  • 4 eggs
  • 300ml light thickened cream
  • 1 cup (250ml) Nudie Orange Juice with Pulp
  • 1/3 cup (75g) caster sugar
  • 1 tbs vanilla bean paste
  • Orange slices, to decorate
  • Mint leaves, to decorate
  • Raspberries, to decorate
  • Pure icing sugar, to dust

Almond pastry

  • 125g butter, chilled, chopped
  • 1 1/2 cups (300g) gluten-free plain flour
  • 1/2 cup (60g) almond meal
  • 2 tbs pure icing sugar, sifted
  • 1 egg yolk
  • 3 tsp chilled water

Method

STEP 1

To make almond pastry, place butter, flour, almond meal and icing sugar in a food processor. Pulse until mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until dough comes together. Turn onto a lightly floured surface and shape into a disc. 

STEP 2

Roll out pastry between 2 pieces of baking paper to a 3mm-thick disc. Line a 24cm (base measurement) fluted tart tin with removable base with the pastry, trimming excess. Place in fridge for 30 mins to chill.

STEP 3

Preheat oven to 200°C. Line the pastry case with baking paper and fill with pastry weights or rice. Place on a baking tray and bake for 10 mins. Remove the paper and weights or rice. Bake for a further 5 mins or until pastry is light golden. Cool slightly.

STEP 4

Reduce oven to 160°C. Whisk the eggs, cream, juice, caster sugar and vanilla in a large jug. Pour into pastry case. Bake for 50 mins or until the filling is just set. Cool.

STEP 5

Decorate tart with orange slices, mint and raspberries. Dust with icing sugar. 

 

 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.