A tart to fill your gluten free belly (or your not-so-gluten free belly). Make some coffee, cut yourself a wedge and go and sit in the sun. Don't mind if I do.
Pine Nut Dulce de Leche Tart - Gluten Free
pastry adapted from here, filling slightly adapted from here
For the Pastry:
50g (1/4 cup) coconut sugar
175g (1 1/4 cups) brown rice flour
80g (3/4 cup) ground almonds
25g (1/4 cup) tapioca flour
Pinch sea salt
125g (1 stick) unsalted butter, chilled and cubed
For the Filling:
2 x 395g cans sweetened condensed milk
1 teaspoon sea salt flakes
1 teaspoon vanilla extract
1 cup pine nuts
Make the Pastry:
Put the coconut sugar into a food processor and blitz until it becomes a fine powder. Add the brown rice flour, ground almonds, tapioca flour, salt and butter and process until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture starts to come together.
Turn the dough out into a lightly floured (with tapioca flour) board and bring it into a ball with your hands. Flatten to a disc, wrap in plastic and refrigerate for 30 minutes.
Roll the dough out to 3mm thick and line a 24cm greased, loose-bottomed tart pan with it. Trim the excess dough from around the edges and chill for another 30 minutes.
Preheat the oven to 180C (350F) and pop a baking sheet in to warm up. Line the pastry shell with a piece of baking paper and fill with baking weights or dried beans. Place the tart pan on the hot baking sheet and bake for 15 minutes. Carefully remove the weights/beans and paper and continue baking the pastry shell for a further 5 minutes, until golden.
Make the Tart:
Tip the pine nuts onto a baking sheet and toast in the oven (180C/305F) for 8 - 10 minutes, until golden. Set aside. Reduce the oven temperature to 150C (302F).
In a large bowl, combined the condensed milk, salt and vanilla.
Spread the toasted pine nuts over the cooked pastry shell. Pour the Condensed milk mixture over the pine nuts. Place the tart pan back on the hot baking sheet and bake at 150C/302F for 45 - 50 minutes until the filling is set and golden brown. Remove from the oven and leave to rest for at least 30 minutes before slicing.