Optionally sprinkle with cinnamon and serve.Use a spoon to add a dollop of the whipped cream on top of each of the tarts. In a bowl, whip the cream (or coconut cream) until fluffy.Spoon the cranberry curd filling into each of the tartlets (about 1/ 4 cup per each tart). Remove the pie crusts from the oven and let it cool down completely before adding the topping.Bake for 8 to 10 minutes, until lightly browned and crisped up.Transfer the dough (without the cling film) into a 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans. Place the dough between two pieces of cling film and roll using a rolling pin. Use a spoon or your hand to mix until thick dough is formed.(Note: You could use an equivalent amount of ground sunflower seeds for a nut-free option.) Add softened butter (or ghee or coconut oil) and egg. Place the almond flour, flax meal and a pinch of salt into a bowl and mix to combine. A flakey, buttery gluten free shortcrust pastry case filled with set lemon curd and topped with sweet marshmallowy meringue, beholllllld my gluten free. To prepare the pie crust, preheat the oven to 160 ☌/ 320 ☏ (fan assisted), or 180 ☌/ 355 ☏ (conventional).Make sure the curd is chilled before using ad topping. 1/ 2 cup heavy whipping cream or coconut cream (120 ml/ 4 fl oz).2 cups Low-Carb Cranberry Curd (480 ml/ 16 fl oz).
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