Gluten-free tart with coffee cream –
A tart with a delicious custard cream flavored with coffee.
Preparation time 45 minutes (excluded rest in the refrigerator)
Gluten-free shortcrust pastry (without lemon juice)
½ liter of milk
2 small cups of coffee
180 grams of sugar
4 egg yolks
45 grams of gluten-free flour (I used the BiAglut flour)
Make the gluten-free shortcrust pastry without the lemon juice and put it in the refrigerator for 2 hours.
Meanwhile, make the coffee custard cream. Heat the milk, remove from heat and add the hot coffee.
Lightly beat the egg yolks with the sugar and add the flour, mixing well. Dilute with milk flavored with coffee and put on fire making thicken the cream. Let it cool.
Take 2/3 of the dough and roll out cutting the edges with a toothed wheel in a circle larger of the base of the mold.
Lay it into the baking pan lined with parchment paper, put the coffee cream and softly shift the dough on the cream.
With the remaining dough, I made a flower to put in the center. It advances a bit of pastry from which you can make some cookies.
Bake at 170°C for 35-40 minutes.
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