This brilliant, gentle and vibrant gluten-free dessert is bound to be a winner with ceremonial dinner visitors.
Components
For the pastry:
- 180 g (1 1/4 cups) gluten-free plain flour combine, plus additional for dusting
- 60 g (1/2 cup) icing sugar
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 120 g (1/2 cup) unsalted butter, chilly and cubed
- 1 massive egg
- Iced water, non-compulsory
For the filling:
- 4 medium eggs
- 250 ml milk
- 400 ml condensed milk
- 100 g (1/2 cup) caster sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 150 g (1 cup) raspberries
- 150 g (1 cup) crimson or black cherries, pitted and halved
For the biscuits:
- 190 g (3/4 cup) butter, barely softened
- 120 g (1/2 cup) caster sugar
- 2 tsp vanilla extract
- 200 g (1 1/2 cups) gluten-free plain flour combine
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1 massive egg yolk, crushed with 1 tbsp water
Technique
Step 1.
For the pastry: Pulse collectively the flour combine, icing sugar, xanthan gum, and salt in a meals processor just a few instances. Add the butter and pulse till the combination resembles tough breadcrumbs.
Step 2.
Add the egg and vanilla extract, pulsing till a tough dough varieties across the blades; if wanted, add iced water, 1 tbs at a time, pulsing between additions till the dough varieties.
Step 3.
Prove, collect, and pat down right into a disc. Wrap in clingfilm and chill for at the least 1 hour.
Step 4.
When prepared to make use of, preheat the oven to 180°C (160° fan). Roll out the dough on a frivolously floured floor into a big spherical, roughly 1/2 cm (1/4 inch) thick.
Step 5.
Use the pastry to line the bottom and sides of a 20 cm (8 inch) pie or flan dish. Reduce away any extra overhanging pastry. Prick the bottom throughout with a fork.
Step 6.
Line the pastry with greaseproof paper and fill with baking beans. Blind-bake till golden and dried out, about 20 minutes. Take away from the oven and discard the beans and paper.
Step 7.
Return to the oven for five minutes to dry out the bottom. Take away to a wire rack till prepared to make use of.
Step 8.
For the filling: Mix the eggs, milk, condensed milk, sugar, vanilla extract, and salt in a clear meals processor. Course of till evenly mixed and easy.
Step 9.
Organize the fruit within the pastry earlier than fastidiously ladling or pouring within the filling.
Step 10.
Bake for 40-55 minutes till the filling is ready and golden-brown on high.
Step 11.
For the biscuits: Within the meantime, gently cream collectively the butter, sugar, and vanilla extract in a mixing bowl with an electrical whisk till pale, about 2 minutes.
Step 12.
Stir collectively the flour combine, xanthan gum, and salt in a separate bowl. Stir into the creamed butter in three additions till a comfortable dough varieties.
Step 13.
Prove dough onto a frivolously floured floor and gently form right into a disc. Wrap in clingfilm, and chill for half-hour.
Step 14.
After chilling, divide the dough in two and form into logs, about 4 cm (1 ½ inch) in diameter. Wrap in sheets of greaseproof paper, twisting the ends in reverse instructions to safe. Chill for an extra quarter-hour.
Step 15.
When prepared, take away the flan from the oven to a wire rack to chill. Enhance the oven to 190°C (170° fan) and line a big baking tray with greaseproof paper.
Step 16.
Reduce throughout the dough into 1 cm (1/2 inch) thick rounds. Organize on the baking tray, spaced aside, and brush with the crushed egg yolk combination.
Step 17.
Bake till golden and set about 10-12 minutes. Take away from the oven and let the biscuits cool on the tray for 10 minutes earlier than transferring to a wire rack to complete cooling.
Step 18.
When prepared, serve alongside the flan; if desired, caramelise the highest of the flan with a chef’s blowtorch earlier than serving.
Tip:
If desired, the flan may be cooled and chilled in a single day to be served chilly the subsequent day.
Serves 8 or 24 biscuits approx.
