Pineapple Meringue Tart #glutenfree #glutenfreerecipe #meringue

Did you made the pineapple filling from the recipe on the blog? I have used the filling which I cooked about 1 month ago,kept in the fridge, to make this dessert. This saves a lot of time and lets you serve a special dessert after dinner, at a morning tea, or for an after school treat for your children.

Pastry

Ingredients:

Use baking paper to place the pastry into the dish

160g Butter, room temperature
200g gluten-free Plain Flour
50g Rice Flour
1 Egg - beaten
1 tablespoon Sugar
1 tablespoon Ice Water
Pinch salt
Extra Plain Flour

Method:

Place all dry ingredients into a large bowl.
Add butter, rub with your fingers until crumbles form.
Add egg and water combined.
Mix together and knead with your hand until smooth. If too dry/wet, please extra little water/plain flour.
Gently roll the pasty between two sheets of baking papers to about 2.5mm thick, then ease into a lightly greased, loose-base fluted flan tin.
Refrigerate about 20 minutes.

Preheat oven to 180C.
Line the pastry with greaseproof or baking paper and fill with rice or baking beads.
Bake for 10 minutes.
Remove the baking paper and rice or beads.
Bake another 12-15 minutes or until the centre begins to colour.
Remove from the oven and set aside to cool.

Filling

1.5 cup Pineapple Filling, cold. (Please check our recipe)

Topping

4 Egg Whites
150-200g Caster Sugar (the filling may sweet so you can decide amount of sugar for the meringue)

In a clean bowl, whisk egg whites 2 minutes, add sugar and continue whisk until sugar dissolved and firm peaks form.

To Assemble the Tart

Spread the pineapple jam filling in the pasty case.
Top with meringue.
Bake in 170C for 5 minutes or until lightly brown.
Remove from the oven and stand for about 15 minutes before cutting to serve.
For the best result, refrigerate for about an hour.

Tips:

This is a gluten free recipe, the pastry may easily be broken without gluten in the flour which gives it the stretch. So please handle gently when placing into the flan tin. You can fix the pastry by pressing together with your fingers if it breaks.
If you have leftover pastry dough, roll out to 2mm thick. Then use round cookie cutter to cut into shapes, bake at 180C for 15 minutes. Keep in airtight container after allowing to cool. We will show you some finger food to make from these shortly.
Why not make an extra pastry shell to save time later.
The pastry base can be frozen or you can keep up to 1.5 months in an airtight container.

Contact: lee.leehocklai@gmail.com