Lemon Crumble Tart with Rice Flour
This crumble tart is a variation of a popular Italian lemon cream cake. In this recipe, the cookie dough and custard are both made with rice flour. It is very easy to make, just lay the chunks of the dough as a base. The cookie dough is flaky and the custard is smooth with refreshing lemon aroma.
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The texture of the cookie dough made with rice flour varies depending on the amount of liquid and butter. Try changing the ratio to create doughs with different textures!
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
One 8 inch (20cm) tart pan
Ingredients
For the custard
| ¾ cup (200ml) | milk |
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| 1 (25g) | egg yolk |
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| 3 tablespoons (40g) | sugar |
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| 1⅔ tablespoons (17g) | rice flour |
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| 1½ tablespoons (20g) | unsalted butter |
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For the tart
| 7 tablespoons (100g) | unsalted butter, softened at room temperature |
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| ½ cup (100g) | sugar |
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| 1 | egg |
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| Pinch of salt | |
| ½ tablespoon (3g) | lemon zest |
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| 1 teaspoon (4ml) | vanilla extract |
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| 1 cup (150g) | rice flour |
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| 1 cup (100g) | almond flour |
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For the topping
| Almond slices and powdered sugar as needed | |
Directions
For the custard
In a saucepan, combine milk and egg yolk.
Add sugar and rice flour. Stir with a whisk.
Bring to a boil over medium high heat. Whisk constantly.
When creamy, add butter. Turn off the heat.
Transfer to a heat-resistant container, cover, and chill in the refrigerator.
For the tart
Preheat the oven to 375°F (190°C).
In a large bowl, combine butter, sugar, egg, salt, lemon zest, and vanilla extract. Add rice flour and almond flour. Mix well, then form a ball.
Taking about a half of the ball, tear off chunks to fill the tart pan lined with parchment paper.
Pour the custard over the dough. Tap the tart pan on a flat surface several times to flatten the custard.
Spread the remaining cookie dough crumbles over the custard.
Sprinkle almond slices over the tart.
Bake for 35-40 minutes.
When cool enough, remove the tart out of the pan. When cooled completely, dust with powdered sugar. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.