Rice Flour Pie Crust with Passion Fruit Curd

Rice Flour Pie Crust with PassionFruit Curd

Comfort food needn’t be unhealthy food, as brother-and-sister team of Callie Maritz and Mari-Louis Guy share in these recipes, extracted from Cakebread, Pudding & Pie

SERVES 6 to 8

Ingredients

CRUST

• 110g cold margarine (or butter), grated
• 225g rice flour
• 60ml cold water

FILLING

• 8 large egg yolks
• 250ml passionfruit (granadilla) pulp
• 200g sugar
• Pinch salt
• 150g cold butter, diced

Preheat the oven to 200°C. Grease six  or eight ramekins. Rub the margarine into the flour until it resembles coarse breadcrumbs. Add water a little at a time and work until the dough comes together. Press the dough into the bottom and sides of your ramekins. Use a fork to prick the bottom of the crust to prevent it from buckling. Bake for 15 minutes or until golden brown. Cool completely. Into the top of a double boiler, add the egg yolks, passionfruit pulp, sugar and salt. Stir for 10 minutes until thick. Remove from the heat and whisk in the butter. Allow to cool before spooning the curd into the prepared pie crust. Refrigerate for at least 1 hour to allow the curd to set.

Tip: Without gluten, this flour comes apart easily, so it is best to bake in the dish in which you intend to serve them.

Cakebread, Pudding & Pie by Callie Maritz and Mari-Louis Guy (Random House Struik – Struik Lifestyle) Available now at all good bookstores.