Pastry
150g frozen Nuttelex
100g pure icing sugar (not icing mixture)
250 Gluten Free Self Raising Flour
100g pure icing sugar (not icing mixture)
250 Gluten Free Self Raising Flour
1/4 tsp Xanthan Gum
1/4 tsp cooking salt
1 egg beaten lightly
40gm almond or hazelnut meal
1/4 tsp cooking salt
1 egg beaten lightly
40gm almond or hazelnut meal
Lemon Filling
1 cup caster sugar
120gm frozen Nuttelex chopped
8 free range egg yolks
Juice of 3 lemons grown in a Nana's backyard
120gm frozen Nuttelex chopped
8 free range egg yolks
Juice of 3 lemons grown in a Nana's backyard
1 T finely chopped lemon zest (from the lemons from the Nana)
For the pastry...
Sift the gluten free flour, icing sugar, salt, almond meal and Xanthan Gum, cover airtight and chill.
With the finger tips rub the butter into the floury mix until just combined, it is OK if it is not fully mixed. Make a well and add the egg. Mix until it starts to clumo together then just pack it all together into a ball, shove it in a glad bag and put it in the fridge for a few hours.
When you are ready pull it out again and prepare your tins. For individual tins you will need to cut the ball into eight. Roll out the pastry between two sheets of happy wrap. Cut a circle for the base then a strip for the edges, it will probably fall apart, that's OK just push it gently against the sides of the tin. Do not poke it too much. It does not have to look perfect on the inside. Place back in the fridge for 20 minutes then cook in an oven at 180°C for 10-15 mins.
for the Lemon Filling...
You are making a lemon curd here so melt the Nuttelex and the sugar in a metal bowl over a pot of simmering water. When it is fully mixed remove it and let it cool to warm.
Add the yolks all in one go and whisk quickly until thoroughly mixed. Add the lemon juice and whisk over the hot water for about 8 minutes. You need to whisk all the time so the egg does not cook . If you are a real Nana that will be fine but if you are a wimpy man or a fairweather cook you will need an electric mixer on very low. You need to whisk it and cook it until it reaches Sabayon stage - when you raise the whisk and make a figure 8 you should still see the beginning of the first 8 when you finish the second one. If you have failed you can now pass it through a sieve then add the lemon zest, otherwise just add the lemon zest. Pour the mix into the 8 mini flan tins. Place in the oven at 180°C for around 10-12 minutes. they will rise about 1/2 cm then fall when they cool. When they are showing just the slightest colour, remove them and cool.
Eat them for breakfast with strong black coffee.
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