Ingredients
225g gluten-free shortcrust pastry
Filling
Strawberry conserve or jam
4 large eggs yolks
2 large egg whites, beaten well
110g dairy-free margarine
110g sugar
almond extract
What to do
Preheat your oven to 220 C / 425 F / Gas 7.
225g gluten-free shortcrust pastry
Filling
Strawberry conserve or jam
4 large eggs yolks
2 large egg whites, beaten well
110g dairy-free margarine
110g sugar
almond extract
What to do
Preheat your oven to 220 C / 425 F / Gas 7.
On
a floured surface, roll out your pastry to line a shallow pie dish.
Spread
the pastry with a layer of conserve or jam, no less than 0.5cm thick.
Cream
together the dairy-free margarine and sugar in a bowl, then add the egg yolks,
egg whites and almond essence. Mix well.
Then,
spread this mixture carefully and evenly over the layer of jam.
Bake
in the middle of your preheated oven for 15 minutes, then reduce the heat to
180 C / 350 F / Gas 4 and bake for another 20 minutes.
Serve
warm or cold, on its own or with dairy-free cream, vanilla sauce or homemade custard .
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