Det her er vel bare en fancy måde at sige glutenfri og mælkefri jordbærtærte på...
Lige meget hvad du vælger at kalde den, er den meget lækker, og den tager heldigvis lidt tid at lave.
Ellers ville jeg være i problemer.
Hvis du kan lide denne, kunne du måske også have lyst til at tjekke min glutenfri og mælkefri citrontærte ud.
Se opskriften nedenfor.
INGREDIENTS
For the shortcrust pastry
- Glutenfree flour 400 g
- Plant-based butter 150 g (room temperature)
- Powdered sugar 100 g
For the cream filling
- Plant-based milk 8 dl
- Pasteurised egg-yolks 11
- Cane sugar 1 dl
- Corn starch 8 tablespoon
- Vanilie 2 dl
- Salt - a couple of pinches - or as much as you like
For the meringue
- Egg-whites 3
- Cane sugar 150 g
- Vanilla 150 g
HOW TO
Begin by making a shortcrust pastry and put in in the fridge for 30 minutes.
While waiting, start making the Cream filling.
Roll the pastry into balls with a diametre of approximately 6 cm and use you tortilla press to flatten them out.
Rub your pie tins in plant-based butter and gently press the flattened shortcrust pastry into it.
Add as much cream filling as you like and put them in the oven at 180°C for 12-15 minutes (until the crust gets a little bit of colour). Take them out and set them aside.
Now make a meringue and put it on top of the pie, just the way you like. I am not very good at working with meringue, but I really enjoy making those little meringue buttons on top of the pie.
Once the meringue is on the pie, you can eat it straight away - or you could use a gas burner to burn the top a bit - it's extremely yummy.
