350g ready-made sweet gluten free shortcrust pastry*
gluten free flour, for rolling out
150ml lactose/dairy free double cream
1 tbsp low FODMAP lemon curd
½ punnet strawberries
2 tbsp strawberry jam, without any whole strawberries in it
*If you can not find ready made, click here for recipe
Turn the oven to 180C/fan 160C/gas 4.
Roll the pastry out on a floured surface until it’s as thick as $1 coin.
Cut round a saucer to make 4 circles. Put each one into the tin.
Put a square of greaseproof paper and some rice in each.
Put them in the oven for 25 minutes, then take paper and rice out. Leave to cool.
Use a whisk to whisk the lactose/dairy free cream until it starts to get thick, then stir in the lemon curd.
Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.
Spoon the lactose free cream into 4 pastry cases.
Arrange the strawberry slices in a spiral or in rows on top of the lemon cream.
Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.
Recipe adapted from: Good Food