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.