Gluten free baking can be a bit of a tricky formula. Without wheat flour, dough can fall apart or dry out really easily. In gluten free baking, you cannot simply substitute wheat flour for non-wheat flours, and the measurements also vary significantly. Every recipe that we share has been (enthusiastically!) tested by us and approved for your celiac-friendly kitchens. Here is a decadent dessert that you won’t be able to resist – a gluten free vanilla custard tart! Along with the GF tartlet recipe, you’ll also find instructions to make gluten free creme patissiere to fill your tarts with.
Tart & Gluten Free Custard Recipes
Find the recipes for the GF pie dough and GF creme patissiere in the printable templates below. As we mentioned, baking without wheat flour can be a touchy thing, so follow the recipe as exactly as possible. We pulled the pie dough recipe from the Gluten Free America’s Test Kitchen Cookbook. Generally we would suggest making the edges of the tartlets a little higher than you would a normal tart crust so that they hold together more cohesively. Once the crusts and custard are made, spoon the pastry creme into the tart and top with berries of your choice. Dust them with powdered sugar and voila! A bite-sized, gluten free vanilla custard tart.
For another fabulous gluten free dessert recipe, check out our super moist orange cardamom almond cake. Let us know what you think of this gluten free vanilla custard tart recipe in the comments below, we would love to hear your feedback! Browse through all of our free recipes, or visit our membership page to learn how to join our community of creatives. Enjoy! ~ Lia & Team
- 6 Tbsp ice water
- 3 Tbsp sour cream
- 1 Tbsp rice vinegar
- 2 3/4 cups plus 2 Tbsp ATK all-purpose gluten free flour blend
- 1 Tbsp sugar
- 1/2 tsp xanthan gum
- 16 Tbsp unsalted butter, cut into 1/4" pieces and frozen for 10 mins
- Combine ice water, sour cream and vinegar together in a bowl. Place flour, sugar, salt and xanthan gum in a food processor or blender and mix. Add butter and pulse until it is no longer visible.
- Pour in half the sour cream mixture and blend until incorporated. Add remaining mixture and blend until it comes together and begins to form a dough.
- Divide dough into 2 pieces and flatten to 5" disks. Wrap tightly in plastic and refrigerate for a minimum of 1 hour and up to 2 days. Before rolling out the dough, let it sit at room temperature for 30 minutes.
- Place the dough between two pieces of plastic wrap and roll gently until it is as thin as possible. Cut into 3 1/2" circles using a cookie cutter and place gently into tartlet trays, pressing into the edges. Bake for around 20 min at 350 degrees.
- Dough cannot be frozen
- 2 cups milk
- 4 egg yolks
- 1/2 cup plus 1 tsp sugar
- 3 1/3 Tbsp cornflour
- 1 vanilla bean or 1 Tbsp high quality vanilla paste
- 3 1/3 Tbsp unsalted butter
- Powdered sugar
- 1 Tbsp St. Germain liqueur
- Scrape vanilla seeds or vanilla paste into a heavy based saucepan with milk and bring to a simmer.
- Whisk the egg yolks and sugar together in a large bowl until pale and thickened. Add the cornflour and whisk to combine.
- Pour half the warm milk into the egg mixture and whisk until smooth. Add to the remaining milk and turn to med low heat.
- Whisk constantly, ensuring the mixture does not stick to the edges, until it is very thick and the cornflour is cooked through. Remove from the heat and allow to cool before stirring in the butter a little at a time.
- Place in a dish and sprinkle with powdered sugar. Cover with fling film and refrigerate for at least 2 hours and up to 2 days.
- When ready to use, whisk to loosen the custard and in the liqueur a little at a time.
- Add the custard to the tartlets and decorate with fruit pieces. Dust with powdered sugar before serving.