1x 9 inch (23 cm) loose-bottomed pie tin (or use more smaller ones)
piping bag and nozzle - optional
Lime & Pistachio Pastry (gluten free)
110gbrown rice flourfine
40gcorn flour (starch)
50gfinely ground pistachio nuts
¼tspfine sea salt
50gunsalted butter cold and cubed or DF alternative
50gmargarine or lardcold and cubed
1zestlimefinely grated (you need the juice for the filling)
50gsoft light brown sugar
1largeegg UK large
Raspberry Curd Filling
480gfresh or frozen raspberries + approx 2 tbsp cold watermakes approx 460 ml/g puree with the lime juice
1lime (juice only)
70ggolden caster sugar
30gcorn flour (starch) + 2 tbsp cold water
3largeegg yolks UK large (save the whites for the meringue)
40gunsalted butteror dairy free alternative
150gwhite caster sugar
Weigh and mix together the flours, ground pistachio, xanthan gum and salt in a large bowl, making sure any lumps are completely broken down.
Rub the butter and margarine/lard into the flour mix until the mixture resembles breadcrumbs.
Add and stir in the lime zest and sugar.
Lightly beat the egg with 1 tablespoon of the water and then add to the dry ingredients.
Mix together with a flat knife until it starts to form a dough. If the mixture feels too dry, add more of the water. It is better to have a slightly tacky dough, than an over-dry one.
Now bring the dough together with lightly cornflour-dusted hands and press into a ball. Knead briefly to ensure ingredients are fully amalgamated. No need to chill.
To Make the Pie Base
Lay down and lightly flour (with corn starch/flour) either a large sheet of cling film or baking paper (see NOTES).
If making a single large pie, place all the pastry on top of the floured surface, or divide into separate pieces if making more than one to avoid over-working the pastry. Flatten slightly and lightly flour the top.
Roll the pastry out straightaway (do not chill in the fridge) to a thickness of 2 to 3 mm, checking the shape as you roll to ensure it will fit the tin (including the sides).
Carefully lift the pastry with the support of the rolling pin and lay over the flan tin (or use the cling film-flip method as in the NOTES). Working quickly, ease the pastry into the base, gently moulding into the sides of the tin. Try and avoid cracking the pastry too much, but don't worry if it does crack as gluten free pastry is very forgiving and can be easily 'patched'.
Trim the pastry edge flush with the top of the tin, using a sharp knife.
Carefully examine the pastry base for any cracks or holes. If there are any, use the trimmed, remains to ‘repair’
To repair : Roll and trim a piece of pastry dough to rough size, and using cold water, dampen both the area around the crack/hole and the down-side of the ‘patch’ and gently press together, smoothing the edges with a finger dipped in water to seal and tidy.
Chill the pastry base
Place the prepared flan pastry in the fridge for half an hour to chill prior to baking.
While chilling, pre-heat the oven to 200 C/400 F/Gas 5.
Blind-Bake the Pastry Case(s)
Scrunch and then flatten a piece of baking paper large enough and lay inside the flan case(s). Then fill the pastry base with baking beans.
Bake the pastry with the baking beans for 10 minutes.
Take out of the oven and remove the baking beans (lifting them on the baking paper and carefully pouring into a heat-proof container to cool). Discard the baking paper.
Place the uncovered pastry case(s) back in the oven for a further 7 to 10 minutes, checking they are golden and dry, but do not burn.
Once cooked, remove from the oven and allow to cool completely.
Once the pastry case(s) are cold, remove from the tins and place on a plate that will fit in the fridge.
Raspberry Curd Filling
Puree the raspberries with the lime juice and 2 tablespoons cold water in a blender and then sieve to remove the pips. You should now have about 460 ml (g) puree. (You will need to force the puree through the sieve with the back of a spoon).
Mix the raspberry puree with the sugar in a large saucepan.
Mix the corn flour with 2 tbsp cold water (little by little) in a small bowl to make a paste and then stir this into the raspberry-sugar liquid.
Heat gently, stirring continually until the mixture comes to a simmer.
Continue to stir over a low heat for about a minute until the mixture thickens.
Remove from the heat and cool slightly.
Crack and separate the eggs very carefully. You need the yolks for the filling, but set aside the whites for the meringue. You need to be careful not to get any egg yolk in the white as this will ruin the meringue.
Beat the egg yolks into the raspberry mixture one at a time using an electric whisk and then beat in the butter until smooth.
Spoon the filling into the pre-baked pastry case(s) and smooth the surface evenly.
Chill in the fridge for at least 30 minutes to allow the filling to set.
Whilst making the meringue, pre-heat the oven to 180 C/350 F/Gas 4 and place the baking tray that you intend to cook the pies on in the oven to heat up.
Whisk the egg whites to soft peaks.
Gradually add the sugar a little at a time continuing to whisk until the meringue has a stiff, glossy appearance.
Spread and pile or pipe the meringue onto the raspberry tarts, making sure it reaches the edges to seal.
Carefully remove the hot baking tray from the oven and place the tart(s) onto it (use a spatula to help transfer the tarts if they feel fragile).
Bake for about 20 minutes in the middle of the oven until the meringue surface is golden brown and crisp. Check frequently to make sure it is not burning and turn the oven down slightly if you are concerned.
Eat warm or cold. Delicious with cream
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.When making the pastry base, you have two options. a)Standard transfer : roll onto baking paper/work top and lift the pastry (with the help of the rolling pin) into the pie dish by hand as you would normally. b)Cling film-flip method : Roll onto a large piece of cling film and flip over into the pie tin whilst still on the cling film, easing into the dish, only removing the cling film after the pastry has chilled. I mostly use the first method and then ‘patch-up’ any cracks. But some people find the second method works better for gluten free pastry.