This is my first gluten-free pastry and I don’t think I have quite mastered it yet. The pastry stayed together well but was delicate and crumbled upon eating. I will have to practice more. The filling worked well and was smooth and tasty. It did get a little dark on top because it took so long for the custard to set in the oven. But then again I do have a wonky oven. We Googled our oven for reviews and everyone who has this Delonghi oven has the same problems. It does make me wonder how they can make such a crappy, very expensive oven.
On Friday, I went to see the dietician attached to the gastroenterology centre I had my breath tests at, and she is pleased with my progress. I have now been exclusively on this low FODMAP diet for over six weeks, and my symptoms have reduced considerably.
The next step is to re-introduce, one at a time, examples of each of the FODMAPs. I don’t have to worry about lactose because I know I am not intolerant, or fructose because I know I am. But I have to test the polyols, fructans and galacto-oligosaccharides because there is no test for intolerance to them. The elimination diet is the only way to check them.
I will start by adding back in garlic, a high-fructan food, because Adriano loves to cook with garlic in the weekend and mumbles about having to make me a separate dish of whatever he is cooking. If I react to it, I have to wait until I am symptom-free again for three days and then try something else. If I don’t, then I can gradually increase the dose in the following days to see what my tolerance level is.
I have to record every food I test and the results each day. It’s a long time since I have kept a diary of any kind so it will be interesting to see if I can maintain it. I will keep you informed.
This is NOT a low Fodmap recipe.
- 225g/8oz of my gluten-free flour
- 45g/1.6oz caster sugar
- pinch of salt
- 112g/4oz butter
- 1 egg yolk
- A little water if necessary
- 5 kiwifruit
- ⅔ cup caster sugar
- 150g mascarpone
- 3 eggs
- cream to serve
- Preheat oven to 190°C/375°F.
- Place everything except the egg and water in a food processor and process until crumbs are formed.
- Add the egg and process.
- If necessary, add a little water to form a ball of dough.
- Remove from the processor and break into pieces according to the size of your tart tins.
- Press the pastry in place in the buttered tins.
- Place in the oven for 5 minutes to brown a little.
- Remove from the oven.
- Process the peeled kiwifruit until a pulp.
- Add all the other ingredients and blend.
- Pour into the tart crusts.
- Place back into the oven and bake for about 45 minutes depending on the size of your tart tins.
- Remove and cool in the tins before removing to cool completely.
- Serve with a little whipped cream and fresh kiwifruit slices.
Sorry about your crust, but a little crumbling wouldn’t bother me. I’m a filling gal…and your kiwi custard sounds scrumptious! Fingers crossed that you can add garlic back into your diet!
I think I actually overcooked it because the filling had to be in the oven so long. It tastes pretty good so I will give it another go with a no-cook filling.
I hope I can tolerate garlic as well though I have been using a garlic infused oil which I can have and that has helped a lot to fill the gap.
The tart looks wonderful! I think as long as it held together, a little crumble never hurt anyone. I really hope the garlic goes well! Ill keep my fingers crossed for you.
I agree – it tasted good crumbly or not.
I think Adriano will be using garlic in dinner tonight so let’s see how it goes.
I think a little crumbling is fine, the crust looks pretty perfect and delicious. I almost bought a few kiwi plants today (a male and a female) but then decided against it. I have not had much luck with growing fruits except for strawberries. I would love to make your tart with some fresh homegrown kiwis!
In fact, the crumbling has turned out fine.
What I find alarming is that sometimes I find kiwifruit from the US here in the supermarkets. What is with that? We produce heaps of them. Hopefully, you can buy some NZ kiwifruit over there but homegrown ones would be really awesome.
Great looking tart! And the crust looks good, although of course I wasn’t there to see it crumble! (And the crumble wouldn’t bother me.) It’s odd, but our most expensive ovens have been our worst. The one’s that are priced in the midrange (and at the lower end of that) seem to work best, at least in our experience. We inherited the stove in this house and it’s OK, but just OK – we’re thinking about replacing it, even though there’s nothing “wrong” with it. It’s just that there’s so little right! Hope you’ll be able to eat small doses of garlic – it’s such good stuff, as you know. Good luck with that!
It didn’t actually crumble and fall apart. We have been able to eat the small ones in our hands so I guess that is good enough. But the texture was crumbly.
I would love to replace this oven but it seems like such an indulgence when we have this expensive one. The next one would have to be just as big to fit the gap in the kitchen, which means another wide expensive one. I think we should just move house. LOL.
I love kiwi, what pretty tarts!
Thanks, Laura.
These look so lovely! I hardly ever buy kiwis, although I should, because they are available and relatively cheap here in Alaska. 😉 I hope the elimination diet goes well for you… and good luck with the garlic!
Kiwifruit is even higher in vitamin C than an orange but one a day is plenty as they do have a mild laxative effect.
Not sure about the garlic yet. I need to test it again tonight.
Such a shame about your oven. I’m wanting a G-F pastry recipe because I’m longing to cook sausage rolls and pie this winter would be nice too. I’ll let you know if I find anything. I do hope you’re able to tolerate garlic – it must be so difficult for your husband, especially with him being Italian – do they cook with anything else? xx
My oven is a big shame. In fact, it should be ashamed of itself.
I actually have a gluten-free sausage roll recipe which I will be trying this week. If it works, I will post it. The pastry for this recipe for the tarts was pretty good after all. I think I just cooked it a little too long because of the filling needing to set. You could give it a go. It holds together well.
I’m glad to hear that you are feeling much better, and good luck on the re-introduction of foods. I hope garlic is something you can tolerate:) Your tarts look so pretty! Good luck
Thanks. The garlic didn’t go great last night but it could have been something else so I will test it again tonight.
This is such a lovely recipe. Yummy and pretty, my fave combo. So glad you are feeling better. So nice to hear.
Thanks, Kim. I have only half a tart left for morning tea tomorrow and it’s only Monday night. They have all disappeared a little too quickly.
I’m glad that the symptoms have reduced and you’re all better now. And I hope that you’ll be able to eat garlic, not only for Adriano’s sake, but also because I love it in my meals as well. And your tarts look delicious. You know how to present food 🙂
Thanks, Marta, but I will never be all better, unfortunately. This is the status quo – I have to avoid certain foods, and the investigation is ongoing. I also hope the garlic works out because it does add great flavour but, for now, I can still get it in garlic-infused oil, which doesn’t cause a reaction.
Love Kiwi and your fruit tarts looks adorable 🙂
Thanks, Maria. They tasted adorable too.