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Ingredients
(8 servings)
Gluten-Free Pie Crust
- 100 grams butter
- 125 grams powdered sugar
- 3 grams salt
- 1 egg (50 grams)
- 250 grams chestnut flour
Lemon Cream
French Meringue
- 3 egg whites (90 grams)
- 150 grams superfine sugar
Instructions
Step 1: Gluten-Free Pie Crust
Put the butter in a bowl, and work it with a rubber spatula until it is very soft: it should have a creamy texture and be quite shiny. Add the sugar, salt, and egg bit by bit, beating well to combine.
Add the chestnut flour, then knead the dough without overworking it. Make a smooth ball, cover with plastic wrap, and chill for at least 30 minutes. Roll out the dough and place in a 28 cm tart round, then blind bake as with a normal tart shell.
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