Gluten Free Lemon Cream Flan
- For the pastry
- ½ cup cold butter (scant)
- ⅔ cup Almond flour
- 0.333 cup Potato starch
- 1 tablespoon Vanilla sugar
- 1 egg yolk
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 20cm loose-based tart tin with butter.
Put all the ingredients for the pastry into a food processor. Using the pulse button blend until the mixture comes together to form a dough.
Roll out the pastry and use to line the tart tin. Line with a piece of baking parchment and weigh down with baking beans. Bake for 10 minutes. Remove the paper and baking beans and return to the oven for a further 5 minutes.
Reduce the oven heat to 170°C (150° fan) 325°F gas 3. fan. To make the topping, mix together the egg yolks, cream, cornflour and 50 g icing sugar in a bowl over a pan of hot, but not boiling water. Stir together until thickened and creamy. Remove from the heat. Stir in the lemon juice and zest.
Beat the egg whites until stiff, beat in the remaining icing sugar and carefully fold into the egg yolk mixture.
Spread the mixture evenly onto the tart base and bake for around 40 min. Leave to cool and then remove from the dish.