Rustic Rhubarb Custard Galette

Ingredients

• 1 tablespoon tapioca
• 1 tablespoon potato starch
• 30 g xylitol
• 3/4 glass of vegetable milk ( coconut or oat milk)
• 3 egg yolk (room temperature)
• 1 tablespoon lemon or lime juice
• 1/2 lemon peel
• 75 g almond meal
• 55 g brown rice flour
• 40 g white rice flour
• 50 g tapioca
• 20 g potato starch
• 50 g coconut sugar
• 1/2 teaspoon baking powder
• 3/4 teaspoon xanthan gum
• pinch of salt
• 1 teaspoon vanilla extract
• 1 egg
• 60 g lactose free creme fraiche
• 80 g ghee butter
• 2 stalk of rhubarb
• 60 g frozen black currant
• 1 tablespoon xylitol or brown sugar
• 1 teaspoon cinnamon

Instructions

1. 1

   In the medium saucepan combine the lemon peel...: In the medium saucepan combine the lemon peel with milk and bring them to just below boiling. Remove from the heat and allow to stand for about 10 minutes.

2. 2

   In the bowl whisk together tapioca, potato starch,...: In the bowl whisk together tapioca, potato starch, egg yolks and xylitol until well combined.

3. 3

   Remove lemon peel from the milk. Mix a...: Remove lemon peel from the milk. Mix a few tablespoons of warm not hot milk with the egg's mixture. Add the mixture to the remaining milk and heat gently (on low heat), stirring constantly with a whisk. Keep stirring until custard thickens for about few minutes. Combine a lemon juice with ready custard and transfer to a bowl. Cover tightly with plastic wrap and cool to room temperature.

4. 4

   Mix all dry ingredients in a big bowl....: Mix all dry ingredients in a big bowl. Cut the butter in small cubes or grate it into the bowl. Use a knife or pastry cutter to break the butter into the flour until the mixture resembles fine breadcrumbs.

5. 5

   Add egg, vanilla, creme fraiche and using your...: Add egg, vanilla, creme fraiche and using your fingertips knead the dough until it begins to come together and become smooth. Press the dough into a disk and wrap it tightly in plastic wrap and refrigerate for minimum 30 minutes.

6. 6

   Prepare a baking paper. You will need 5...: Prepare a baking paper. You will need 5 pieces. One bigger around 30x30cm for rolling out your dough and 4 smaller ( 20x20 cm should be enough) for folding and baking the galettes.

7. 7

   Preheat the oven to 180°C.

8. 8

   Prepare the filling: Diced rhubarb into 2cm pieces....: Prepare the filling: Diced rhubarb into 2cm pieces. In a medium bowl mix rhubarb with frozen black currant, xylitol and cinnamon.

9. 9

   Remove the dough from the fridge and divide...: Remove the dough from the fridge and divide into 4 portions.

10. 10

    Place one portion on a small piece of...: Place one portion on a small piece of paper and roll between the bigger piece of parchment paper. If the dough is too sticky you can always flour it lightly.

11. 11

    Spread ¼ of custard around the center of...: Spread ¼ of custard around the center of the pastry round. Place ¼ of your fruits on the top of custard. Using baking paper fold in the edges of the pastry.

12. 12

    Repeat with other pieces of the dough.

13. 13

    Brush the edges of the galettes with a...: Brush the edges of the galettes with a little egg wash and sprinkle with coconut sugar or xylitol.

14. 14

    Bake about 25 min at 180°C. Remove baked...: Bake about 25 min at 180°C. Remove baked galettes from the oven. Wait a few minutes and sprinkle a bit of icing xylitol on the top of galettes. Let them cool completely before serving.