Ingredients
Gluten, Dairy, Sugar Free Pastry
- 100 grams Gluten free plain flour
- 50 grams cornflour
- 90 grams Nuttlex Dairy Free Spread
- 20 grams raw organic sugar, (10 grams Stevia powder for Sugar-free alternative)
- 1 --- free range egg
Gluten & Dairy Free Chocolate Custard
- 2 --- free range eggs
- 80 grams raw organic sugar, (10-20 grams Stevia powder for Sugar-free alternative)
- 40 grams cornflour
- 1 teaspoon Vanilla Essence or Vanilla Paste
- 500 grams Almond milk
- 20-40 grams cocoa powder
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Mix all ingredients except egg 10 seconds on Speed 6 until crumbly.
Add egg and mix 10 seconds on Speed 3 until combined into a soft pastry dough.
Spray mini muffin trays (24) with EVOO spray and press dough into holes to make mini pastry shells.
Bake on 180 degrees for 10 minutes. I like pastry to be still soft and not brown.
Turn cooked pastry shells out on to cooling rack and leave to cool - or if you're short on time, put in the fridge.
Put all ingredients into TM bowl and cook for 6 minutes, 90 degrees speed 4.
Pour immediately into cooled pastry shells before custard has a chance to thicken.
Leave to cool or refridgerate if pressed for time.
Top individual tarts with raspberrys or fruit of choice. To serve, sprinkly with icing sugar (or Stevia if doing sugar-free).
Pastry
Chocolate Custard
Tip
I made these completely dairy, sugar and gluten free! They actually tasted great still, even without all the 'good stuff' in them. I've recently discovered my son needs to be dairy free & reduced gluten so that is prompting some experimenting with alternatives.
Instead of sugar I used Stevia - a completely natural sugar alternative which is super sweet but can also have a slightly bitter after-taste - which sounds worse than it actually is. You don't notice the bitterness in the pastry but can notice it just slighly in the custard.
When you decide to give up sugar, it can take some time for your taste buds to adjust. So for me - the sugar free version was plenty sweet enough for me - but if you're someone who has a fair amount of sugar in their diet, your body may take some time to aquire the Stevia taste. If you do decide to do it though - it's worth it!
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Can you freeze these please?
Great recipe for those families who are challenged with allergies or intolerances. I used rice milk as I didn't have any almond milk in the pantry and it worked too. Thanks for sharing!