Gluten Free Strawberry Tart

for sponge cake

3 eggs

½ cup gluten-free pastry flour

⅓ cup sugar

1 tbsp gluten-free baking powder

butter for the pan

for moistening the sponge cake (optional)

2 tbsp fruit juice

1 tbsp cognac or liqueur (optional)

for patisserie cream

2 egg yolks

50 g gluten-free icing sugar

2 tbsp gluten-free all-purpose flour

250 ml milk

½ lemon, the zest only

for decoration

400 g strawberries (he wants less but as he determines them, maybe some will accidentally fall into your mouth)

for jelly

1 packet of ready-made tart jelly

5 tbsp strawberry jam diluted with

2 tbsp water

OR Strawberry Light Sauce Jam:

250 g sliced strawberries

100 g sugar

1 tbsp lemon juice

for Strawberry Light Sauce Jam

We first make the Strawberry Light Sauce Jam so that it cools down until use it. In a saucepan, chop the strawberries, add the sugar and put it on a low heat, stirring it constantly.

As soon as the sugar starts to melt and mixture becomes a little liquid, puree it with the stick blender.

Continue to stir over low heat until it thickens. About 20 Minutes.

Add the lemon juice and let it boil for a about 5 more Minutes, stirring constantly.

Remove it from heat and set aside to cool.

for sponge cake

Preheat oven at 180°C/350°F.

Butter and flour the tart pan.

Beat the eggs with mixer and add first the sugar, then the flour with the baking powder.

Pour, the relatively liquid, mixture at the buttered and floured pan.

Bake at 180°C/350°F for about 25 Minutes.

Let it cool down a bit for 5 Minutesand take it out of the pan.

for patisserie cream

In a saucepan, whisk the egg yolks with the icing sugar until it becomes smooth and white.

Continue whisk and add the flour, milk and lemon zest successively.

Place it on a low heat, stirring it constantly, until it thickens.

Remove it from the heat and wait for it to cool a little before using it.

composition

Place tart sponge on a plate and optionally sprinkle it with juice and cognac for moisten.

Spread the patisserie cream.

Wash strawberries, removed their stems and lay them on top.

Spread the jelly or the Strawberry Light Sauce Jam on top.

Print Options:

Gluten Free Strawberry Tart