Recipes

Instructions

To make the crust:
1. In a bowl mix flour, sugar and corn starch together.
2. Rub in the Lactofree spreadable and add the water a little at the time until you get a firm dough.
3. Wrap in cling film and let it rest for 1-2 hours in the freezer.
4. When rested and cooled, roll out on a lightly floured surface to 2mm thickness.
5. Cut out in sizes that will fit the little pie tins and transfer dough to the tins.
6. Trim edge and poke little holes in the dough in the bottom using a fork.
7. Bake at 200ºC for about 15 minutes until the pie crusts are turning light golden and leave to cool.

To make the filling:
1. In a bowl, lightly whisk the egg yolks with a bit of the milk and set aside.
2. In a saucepan, whisk together the Lactofree dairy drink, sugar and corn flour.
3. Heat up milk mixture until just before boiling point, but do not let it boil.
4. Whisk the hot mixture into the egg yolks a quarter at a time.
5. Place the chocolate in a bowl and strain the hot milk mixture into the bowl and stir until the
chocolate has melted and it has all come together.
6. Fill the small pie crust with the filling and bake in the oven at 140ºC for 20-25 minutes until the filling seems firm to the touch but still a bit wobbly. Allow to cool completely before serving.
7. Finely grate some chocolate on top before serving and taste especially nice accompanied with some fresh berries and Lactofree cream!

Recipe by Mia Botcher from Mia’s Lactose Free Kitchen.