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.
Note: + cooling & 30 mins chilling time
- 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
- 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
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.
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.
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.
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.
Decorate tart with orange slices, mint and raspberries. Dust with icing sugar.