St clement’s tart

‘Just one slice’ won’t be happening where this tart is involved. A real treat to impress friends with.

Serves 6

Ingredients

For the pastry

• 90g/3 1/4 oz Lucy Bee coconut oil (not too hard)
• 275g/2 cups gluten-free plain (all-purpose) flour
• 55g/6 tbsp icing (confectioners’) sugar
• ¼ tsp xanthan gum
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• 2 egg yolks
• 3 tbsp cold water

For the filling

• 4 eggs
• 175g/3/4 cup plus 1 tbsp caster (superfine) sugar
• 150ml/1/2 cup plus 2 tbsp double (heavy) cream
• Finely grated zest and juice of 1 lemon
• Finely grated zest and juice of 1 orange
• Icing (confectioners’) sugar, for dusting
• Finely pared strips of orange and lemon zest, to decorate

Method

1. Preheat the oven to 200°C/400°F/gas mark 6.

2. Put the coconut oil, flour, icing (confectioners’) sugar, xanthan gum and orange and lemon zests in a food processer and blitz until the mixture resembles breadcrumbs. Add the egg yolks and cold water and blitz again until the mixture comes together and forms a dough. Briefly mould the pastry into a round, wrap in cling film and chill in the fridge for 15 minutes.

3. Roll out the pastry between 2 sheets of cling film so it is very thin and big enough to line a 23cm/9in loose-based fluted tart tin. Peel off the top sheet of cling film, carefully invert the pastry into the tart tin and remove the second sheet of cling film. If the pastry tears, mould it into gaps with your fingers. Neaten off the top edge of the pastry with a knife and place in the freezer to chill for 5 minutes.

4. Remove the pastry case from the freezer, line with baking parchment and ceramic baking beans and blind bake in the middle of the oven for 10–15 minutes until the pastry just begins to colour. Remove the baking beans and parchment and return to the oven for a further 5 minutes to cook the base. Remove, set aside to cool and reduce the oven temperature to 150°C/300°F/gas mark 2.

5. To make the filling, crack the eggs into a large bowl, add the sugar, cream and lemon and orange zest and juice. Using an electric hand-held whisk, beat together until well combined then pour the mixture into a jug.

6. Pour the filling into the pastry case and carefully place in the oven. Bake for about 20–25 minutes until the filling has just set. Remove from the oven and leave to cool.

7. Remove the tart from the tin and place on a serving plate. Sift icing sugar over the top and, to glaze, place under a very hot grill to caramelize the icing sugar. Decorate with orange and lemon zest, and serve.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.