0.050 g maizena
100 g butter (vegetable margarine)
90/100 g sugar
1 lemon (grated lemon peel)
2 egg yolks
40 g starch potatoes
50 g sugar
½ liter of partially skimmed milk (avena-soya)
Jelly for desserts
To prepare the homemade gluten-free shortcrust pastry, mix in a bowl of butter and sugar and then add the eggs, one at a time.
Add the two sifted flours to the dough and knead together until the mixture is smooth. Take a ball and put it to rest in the fridge for 30 minutes wrapped in plastic wrap.
After the rest time, roll out the gluten-free shortcrust pastry onto a 30cm diameter tart mold, trimming the edges carefully. Bake in a preheated oven at 180 ° C for about 25 minutes.
It's time to prepare gluten-free custard! Heat the milk in a saucepan, adding the whole lemon peel, without bringing it to a boil.
In a high-edged saucepan, beat the egg yolks with the sugar and add the sifted starch, helping with some of the hot milk.
Mix everything until you get a lump-free cream. Place it on the stove and bring to a boil adding a little at a time all the milk, until it runs out.
Cook over a low heat or in a bain-marie, continuing to mix until the gluten-free custard has thickened enough to cover the spoon.
Taste it and eventually add more sugar (it depends a lot on personal taste).
Let the custard cool down and spread it on the basis of shortbread gluten-free pasta.
Wash the fruit you have chosen to decorate the gluten-free tart, remove seeds and hazelnuts and cut into thin slices.
Arrange it on the homemade custard and brush it with gelatine to prevent it from blackening.