GOLDEN CHOCOBO TART

Preheat oven to 425°F (220°C).

Mix together the gluten free flour along with sugar and salt.

Cut in coconut oil (or butter) with a knife or fork, and continue mixing until crumbly.

Thoroughly beat and add in egg. Mix well – mixture will still be crumbly.

Add water by stirring it in 1 tbsp (15mL) at a time until dough holds together for rolling; moist is better than dry.

Roll dough into ball. Shape dough ball into round disc with well- floured hands and place onto a sheet of dusted wax paper.

Cover with an additional sheet of wax paper. Roll crust out to slightly larger than your pie tin.

Remove top wax paper and gently flip crust into pie tin, carefully peeling back the paper as you press it into the pan. Once crust is settled into the tin, gently press any cracks back together.

Pierce bottom with fork a couple of times. Trim any excess dough from the sides.

Pre-bake the crust for five minutes. Allow crust to cool to room temperature before adding the filling.

Preheat/adjust oven to 400°F (204°C).

Mix together eggs, sugar, salt, and vanilla to make custard mixture. Stir well. Blend in the scalded milk. (Optional) For more yellow color, add a few drops of yellow food coloring.

Brush inside bottom and sides of pie shell with egg white. Pour custard mixture into piecrust. Sprinkle with nutmeg.

Bake for 30-35 minutes, or until a knife inserted near the center comes out clean. Cool on rack.

Cut into individual slices. Garnish with vanilla custard and sprig of fresh mint. Serve.