The Sunday Telegraph (Sydney) - Body and Soul - - RECIPES -

Through­out the recipe-de­vel­op­ment stage of this book, I was fer­vently at­tached to a tra­di­tional but­ter-filled curd for this tart. [ But af­ter mak­ing this] dairy-free ver­sion I wouldn’t go back to mak­ing curd with but­ter, as this re­ally gives the lemon a chance to shine. This tart crust is nut-free but you can use any recipe that fits your di­etary re­quire­ments. Or just skip the crust and eat the curd with a spoon!

Serves 8-10 TART SHELL

2 cups gluten-free oats ½ cup des­ic­cated co­conut 2 tbs caster sugar 2 eggs 3 tbs melted co­conut oil


½ cup caster sugar 1 lemon, zested ¾ cup freshly squeezed

lemon juice 4 eggs, plus 1 ex­tra egg yolk ½ cup melted co­conut oil 1 tbs olive oil To make the tart shell, place the oats in a food pro­ces­sor and blitz un­til they form a fine meal. Add the re­main­ing tart shell in­gre­di­ents and process again un­til a wet bat­ter forms. Grease a sheet of plas­tic wrap. Trans­fer the bat­ter to the plas­tic, cover and flat­ten it into a disc. Place in the fridge for 20 min­utes to firm up.

Pre­heat the oven to 180°C and grease a 20cm-round fluted tart tin. Gen­tly press the dough evenly into the tin, guid­ing it about half­way up the sides. Place in the oven and cook for 10-15 min­utes, un­til lightly golden. Set aside.

Mean­while, to make the lemon curd, rub the sugar and zest to­gether in a heat-proof bowl us­ing your fin­ger­tips. Place the bowl over a saucepan of wa­ter set over a medium heat (mak­ing sure the wa­ter isn’t touch­ing the bot­tom of the bowl). Add the re­main­ing in­gre­di­ents and whisk gen­tly for about 10 min­utes, un­til you have a thick, smooth curd that coats the back of a spoon.

Pour the curd into the tart shell, gen­tly jig­gling the tin to en­sure it dis­trib­utes evenly. Re­turn to the oven and cook for 15-20 min­utes, or un­til the curd is firm to the touch. Al­low to cool com­pletely. Slice and serve topped with FODMAP-friendly fruits of your choice.

This is an edited ex­tract from FODMAP Friendly by Ge­or­gia Mc­Der­mott ($ 34.99, Pan Macmil­lan Aus­tralia), in stores Tues­day.

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