Gluten-Free Tart with Frangipane Cream, Wild Strawberries and Meringue
Difficulty
Hard
Preparation Time
1 hour
Cooking Time
30 minutes
Ingredients
For the pastry
- 400 g Babbi Home Bakery Gluten-Free Tart Mix
- 1 egg (70 g)
- 120 g butter or lactose-free butter
For the frangipane cream
- 150 g high-quality butter
- 120 g fine caster sugar
- 100 g gluten-free almond flour
- 40 g type 1 flour
- 2 egg yolks
- 1 tablespoon limoncello
For the Italian meringue
- 2 egg whites
- 80 g fine caster sugar
- 20 g water
For garnish
- Wild strawberry jam
- Wild strawberries or fresh strawberries
- Chopped pistachios
Tools
a 18–20 cm diameter tart tin
Preparation
Prepare the pastry
- Place the Babbi Home Bakery Gluten-Free Tart Mix in a bowl, add cubed butter and the egg.
- Knead until smooth.
- Roll out the pastry between two sheets of baking paper (2–3 mm thick) and chill in the fridge for about 30 minutes.
Prepare the frangipane cream
- Beat the soft butter with sugar until light and fluffy.
- Add the egg yolks, then the almond flour and type 1 flour.
- Finally, add the limoncello and mix until smooth and dense.
Assemble the tart
- Roll out the pastry to 4–5 mm thick and line the tart tin.
- Add a strip of pastry about 2 cm high along the sides, pressing it gently to the base.
- Spread a layer of wild strawberry jam on the base and cover with frangipane cream, levelling it evenly.
Baking
- Bake in a preheated fan oven at 170–180°C for about 30 minutes, ensuring it does not over-brown.
- Remove from the oven and cool completely.
Prepare the Italian meringue
- Whip the egg whites to stiff peaks.
- In a saucepan, bring the sugar and water to a boil until 110°C.
- Pour the syrup in a thin stream over the egg whites, whisking continuously until the meringue is firm and glossy.
Decoration
- Using a piping bag, pipe meringue rosettes over the tart.
- Brown lightly with a kitchen torch, if desired.
- Finish with fresh wild strawberries or strawberries and chopped pistachios.
