- 2½ cups almond meal
- 4 Tbsp gluten-free plain flour, plus extra, to dust
- Pinch sea-salt flakes
- 125g caster sugar
- 125g unsalted butter, frozen, grated
- 2 free-range egg yolks
- 400ml soy milk
- 1 tsp vanilla paste
- 2 free-range eggs
- 40g cornflour
- Strawberries, kiwifruit, peaches and raspberries, sliced, to garnish
- ½ cup apricot jam
Put almond meal, flour, salt and 25g of the sugar in a food processor. Pulse to combine. Add butter and pulse until the texture of wet sand. Add yolks, pulse to combine. Wrap in plastic wrap and chill for 1 hour.
Lightly flour a board. Roll pastry to 3mm thick, cut into 4 discs and use to line four 8cm straight-edged tartlet tins. Chill for 20 minutes.
Preheat oven to 180°C. Bake pastry for 25 minutes or until deep golden.
Combine soy milk, vanilla and remaining sugar in a medium saucepan over a medium heat and bring to a simmer. Whisk eggs and cornflour in a bowl. Stir in hot milk mixture then return to pan and boil until thick. Set aside until cool. Whisk until smooth and spoon into shells. Top with fruit and set aside.
Put jam in a small saucepan over a high heat. Bring to the boil. Pass through a fine sieve. Brush onto flans and serve.