Recipes

Preparation

Pastry base
Cream butter, Pure Icing Sugar and egg yolks until light and creamy. Add plain flour and polenta and mix to a soft dough. Rest for 30 minutes in fridge.
Roll out between baking paper and line a 25cm to 28cm flan pan. Place in freezer for ½ hour. Cover pastry with baking paper and line with rice or beans to ensure pastry retains it shape.
Bake at 200 ºC conventional or 180ºC fan forced for 15 minutes. Remove rice / beans and cook for a further 5 minutes.

Filling
Place Pure Icing Sugar (extra) in a bowl and gradually add the beaten eggs and cream.  Add lemon juice, rind and mix until well combined.  Place flan pan onto an oven tray and pour filling into pastry shell.
Reduce oven temperature to 160ºC conventional or 140ºC fan forced and bake for 40 minutes or until set. Sprinkle with unsalted pistachios and dust with Pure Icing Sugar.

Leftover pastry freezes well.

If you like a very tart flavoured dessert, simply increase lemon juice in filling from 1/2 cup lemon juice to 2/3 cup lemon juice.

This gluten free pastry is wonderful. It does not tend to shrink on baking like traditional what based pastries.