Gluten-Free Classic Egg Tart
Delight in the timeless charm of these Gluten-Free Classic Egg Tarts, a treat that elevates traditional pastry into a celiac-friendly indulgence. This recipe combines a buttery, crumbly gluten-free tart shell with a silky-smooth custard filling made from whole eggs, evaporated milk, and a hint of vanilla. The addition of xanthan gum ensures the perfect texture for the crust, while straining the custard ensures velvety smoothness in every bite. Ready in under an hour, these egg tarts are perfect for afternoon tea, festive gatherings, or a simple snack, catering to both gluten-free and classic dessert lovers alike. Serve warm or at room temperature for an irresistible treat that is sure to impress!
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour
- 100 grams Unsalted butter
- 30 grams Powdered sugar
- 0.5 teaspoons Xanthan gum
- 0.25 teaspoons Salt
- 1 large Egg yolk
- 2 tablespoons Cold water
- 3 large Whole eggs
- 150 milliliters Evaporated milk
- 70 grams Granulated sugar
- 0.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 180°C (350°F).
In a large bowl, mix together the gluten-free all-purpose flour, powdered sugar, xanthan gum, and salt.
Cut the cold unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolk and cold water to the crumb mixture and mix until the dough forms a ball. If the dough is too dry, add a little more cold water, one teaspoon at a time.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
Roll out the chilled dough between two pieces of parchment paper to about 1/8-inch thickness.
Use a round cutter to cut out circles and gently press them into a greased muffin tin, making sure the dough covers the sides completely.
Bake the tart shells in the preheated oven for 10 minutes, then remove and set aside.
In a medium-sized bowl, whisk together the whole eggs and granulated sugar until well combined.
Add the evaporated milk and vanilla extract to the egg mixture and mix well.
Strain the egg mixture through a fine sieve into a large measuring cup to remove any lumps.
Pour the strained egg mixture into the partially baked tart shells, filling each about 3/4 full.
Bake the tarts in the preheated oven for about 15 minutes or until the custard is set but still slightly jiggly in the center.
Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Serve the gluten-free egg tarts warm or at room temperature.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 1029 mg | 45% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 119.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 608 mg | 47% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 782 mg | 17% | |
*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.
