For the first time this years Great British Bake Off offered up a week based on alternative ingredients. The contestants were challenged to make sugar free cake, gluten free bread and dairy free ice cream.
No matter what your opinion on food allergies, this is certainly becoming a booming market with more and more supermarket space being devoted these items so it’s a good call by the BBC to start to cater for this trend. Certainly not one I plan on dedicating too much of my time to though as I have been blessed with 0 allergies in my life!
Still, sometimes even I must step outside of my sugar filled comfort zone from time to time so this weeks episode gave me ample excuse to try something outside the norm.
This is my take on a French custard fruit tart made for a Diabetic friend. The pastry has quite a low flour content though so could also be suitable for Gluten intolerance. I do use some artificial sweetener in the custard but this could also be exchanged for honey if you so wish.
100g Plain Flour
100g Ground Almonds
100g Unsalted Butter
4 Egg Yolks
350ml Semi-Skinned Milk
Seeds of 1 Vanilla pod
15g Plain Flour
2tbsp Artificial Sweetener
Selection of fresh fruit
Sugar Free Jelly
Place your plain flour and ground almonds into a large bowl and add the butter. Rub the butter into the flour with your fingers until crumbly. Squash together into a ball, cover and refrigerate for 30mins.
Remove dough from the fridge and roll out on a floured surface. Line a 10” tart tin with the pastry and prick the base with a fork. Place some baking paper in the base and fill with dried beans. Bake at 180c for 15 mins before removing the beans and baking for another 10 mins. Remove from the oven and leave to cool.
Place the milk and vanilla in a pan to boil. In a separate bowl add the egg yolks, cornflour, flour and sweetener. Beat together until smooth.
Slowly pour the boiling milk over the egg yolk mixture whilst whisking. Sieve back into the saucepan and place back onto heat whilst stirring. Mixture will thicken quickly. Remove from the heat, cover and allow to cool in the fridge.
Once cooled pipe into the pastry base.
Mix up jelly according to instruction on the pack. Once it has cooled and has begun to set slightly, dip your fruit and place onto the custard tart. Cover the tart completely with fruit and use a pastry brush to get any uncovered parts in extra jelly. Allow to cool in the fridge until serving.