Gluten-Free Classic Custard Tart
Indulge in the timeless elegance of a Gluten-Free Classic Custard Tart, a decadent dessert designed for those who seek traditional flavors without compromising on dietary needs. This recipe features a buttery, gluten-free pastry crust enriched with xanthan gum for perfect flakiness. The silky custard filling, infused with the warm essence of vanilla and topped with freshly grated nutmeg, creates an irresistible balance of creamy richness and aromatic spice. Whether baked for a special occasion or enjoyed as a comforting treat, this tart pairs beautifully with a dollop of whipped cream or a side of fresh berries. With easy-to-follow steps and gluten-free ingredients, it's the ideal dessert for showcasing timeless flavors in a modern, allergen-friendly format. Perfect for sharing or savoring solo, this custard tart is destined to become a new classic in your gluten-free repertoire.
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 100 grams Butter, chilled and cubed
- 20 grams Granulated sugar
- 0.5 teaspoons Xanthan gum
- 2 tablespoons Cold water
- 1 Egg, lightly beaten
- 300 milliliters Whole milk
- 150 milliliters Single cream
- 1 teaspoons Vanilla extract
- 3 Egg yolks
- 70 grams Caster sugar
- 0.25 teaspoons Nutmeg, freshly grated
Instructions
1. Preheat your oven to 180°C (350°F). Grease a 9-inch tart tin with a removable base.
2. In a mixing bowl, combine gluten-free all-purpose flour, xanthan gum, and granulated sugar.
3. Add the cubed butter and rub it into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.
4. Stir in just enough cold water to bring the dough together.
5. Turn the dough out onto a lightly floured surface and gently knead for a few seconds to combine.
6. Roll the dough out to a thickness of about 1/4 inch and line the tart tin with it. Trim the edges and prick the base with a fork.
7. Line the pastry with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes.
8. Remove the parchment and beans, brush the pastry with the beaten egg, and bake for another 5 minutes or until the pastry is golden. Set aside to cool.
9. For the custard filling, heat the milk, cream, and vanilla extract in a saucepan over medium heat until hot but not boiling. Remove from heat.
10. In a separate bowl, whisk together the egg yolks and caster sugar until pale and creamy.
11. Gradually whisk the hot milk mixture into the egg yolk mixture.
12. Pour the custard mixture through a fine sieve into the baked pastry case.
13. Sprinkle the top with freshly grated nutmeg.
14. Bake in the oven for 25 minutes or until the custard is just set and slightly wobbly in the center.
15. Allow the tart to cool at room temperature, then refrigerate until fully set before serving.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 246.7 g | 90% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 112.9 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 519 mg | 40% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
