Ingredients
- 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
Method
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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.
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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.
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Preheat oven to 180°C. Bake pastry for 25 minutes or until deep golden.
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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.
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Put jam in a small saucepan over a high heat. Bring to the boil. Pass through a fine sieve. Brush onto flans and serve.