Gluten-Free Sweet Shortcrust Pastry
This is a recipe for a gluten-free sweet shortcrust pastry. The pastry is quite similar in taste and texture to all-butter shortbread cookies. So in a pinch you could use this dough to make those cookies if you like.
Why did I decide to make a biscuity-sweet pastry? Because … well … see I had this lovely idea that I was going to put together the makings of an afternoon tea. Bits of which I could freeze. And then I could easily put together a gorgeously scrumptious gluten-free afternoon tea on some dark dreary day when I needed some sweet sweet indulgence.
The caramel chocolate cake bars are perfect for this.
And I wanted to make some fruit tarts. I love fruit tarts. Especially those strawberry ones. Love them!
The plan was to make some to have that day and then freeze the rest of the baked pastry shells filled with crème pâtissière.
It was such a good plan…
I had another reason for making the fruit tarts on here though. I really want to say –
Thank you to all the fruit pickers out there!
Wherever you are from, you are appreciated and welcome. Thank you!
And while I’m at it I want to say thank you to everyone who is providing essential work at the moment. Thank you to the shop workers, food producers and providers, refuse collectors, cleaners – the list is too long to include everyone – obviously thank you to the healthcare workers! But thank you to everyone who is providing an essential service.
And I really want to say thank you to anyone who has come over to Ireland to work with our farmers or food producers. I hate to see food going to waste. Which is exactly what would happen if you weren’t here.
Anyone who doesn’t get that food is as essential as healthcare needs to sit down for a bit. Maybe have a cuppa and something nice to eat. You’re giving out about people who are doing necessary work.
So what went wrong with the Afternoon Tea plan?
The pastry was, I felt, too sweet to be used in a fruit tart. Admittedly it is the best sweet gluten-free pastry I’ve made to date. But it would need a very tangy filling – like it would be perfect for lemon-cream tart.
So why didn’t I make a lemon-cream tart then? Well … because I wanted to use the fruit and cream I’d bought. But I could have made lemon tarts with the cream and paired them with fresh fruit in a light sugar syrup… … … Where were you two days ago???
Right well … instead of making crème pâtissière to fill the baked pastry shells I decided to try something more tangy. So I made a boozy cream with some double cream, finely chopped mint, a squeeze of lemon juice, a dash of kirsch, a dash of Chambord liqueur, a tiny bit of brandy and just a hint of vanilla bean paste. I then topped it with berries sprinkled with icing sugar. And then just grated a little white chocolate over it.
I know, it sounds nice. And it was.
Next I made a banoffi pie. I melted some dark chocolate and coated the top of the pastry shell with this. I then topped this with leftover salted caramel sauce. sliced banana and double cream whisked together with brandy and some vanilla bean paste. And then topped with some grated dark chocolate. It was nice too. It would have been nicer with a tiny dash of espresso added to the cream – but no it was good.
So … what went wrong?
I ate the pies all in one afternoon. And now I’m really over the whole notion of Afternoon Tea.
It will be fruit salads not fruit tarts I make for the foreseeable future.