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Gluten Free Custard Tart


3 Ratings

12-15 + 10-12 + 20-25 minutes 1 custard tart Nuts,Peanuts,Gluten,Wheat Vegetarian

About this recipe:

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A gluten free version of this classic tart makes a delicious dessert or teatime treat. We like to use full fat milk rather than semi skimmed and for a special occasion, swap single cream for the milk.


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20cm/8” round, loose bottom tin, pastry blender, parchment paper, ceramic baking beans, 2 x mixing bowls and saucepan


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100g FREEE Plain White Flour
2 tbsp icing sugar
¼ tsp FREEE Xanthan Gum
50g butter
1 egg
1-2 tbsp cold water
butter, for tin
flour, for dusting

Custard Filling
3 egg yolks
50g sugar
250ml milk
pinch of nutmeg


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180°C, Fan 160°C, 350°F, Gas 4

Sweet Pastry

  1. Rub a little butter around the insides of 20cm/8” tart tin and pre-heat the oven.
  2. Measure the flour, icing sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
  3. Cut the butter into small cubes and add them to the bowl.
  4. Using a fork or pastry blender, work them together until the mixture resembles breadcrumbs.
  5. Add the egg and stir, adding enough of the water to bring the pastry easily together into a soft, slightly sticky dough.
  6. Using your hands, gather everything together to form a ball of pastry dough.
  7. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
  8. Roll the pastry out to a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers. 
  9. Cut away any pastry that hangs over the edge of the dish and prick the pastry all over with a fork. 

Blind Baking

  1. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
  2. Scatter ceramic baking beans (or rice or flour) over the parchment paper, spreading them all over the surface. 
  3. Bake for 12-15 minutes.
  4. Remove from the oven and carefully lift the parchment paper and contents off the pastry.
  5. Return the pastry to the oven and cook for a further 10-12 minutes without browning too much.
  6. Take the dish out of the oven and leave to cool.

Custard Filling

  1. Put the egg yolks and sugar into a mixing bowl and whisk together. 
  2. Measure the milk into a saucepan and bring it to the boil.
  3. Slowly pour the hot milk into the bowl while whisking. 
  4. Return everything to the saucepan and bring gently back to the boil.
  5. Pour the mixture into the prepared pastry case.
  6. Sprinkle nutmeg over the top.
  7. Bake for 20-25 minutes, the filling may be wobbly.
  8. Leave to cool and chill before serving.

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