Gluten-Free Classic Egg Tarts
Indulge in the timeless allure of Gluten-Free Classic Egg Tarts, a delightful twist on a beloved pastry that’s perfect for those with gluten sensitivities. These individual tarts feature a buttery, flaky gluten-free crust encasing a velvety smooth egg custard that strikes the perfect balance between sweet and creamy. Made with simple, wholesome ingredients like gluten-free flour, rich egg yolks, and a touch of vanilla, this recipe is a seamless blend of tradition and modern dietary needs. With a quick preparation time of just 40 minutes and a golden bake in under 25, these tarts are as convenient to make as they are irresistible to eat. Perfect as a charming dessert or an afternoon tea treat, Gluten-Free Classic Egg Tarts bring a bakery-quality experience straight to your home kitchen!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Powdered sugar
- 100 grams Unsalted butter, chilled and cubed
- 1 whole Large egg
- 1 tablespoon Cold water
- 1 teaspoon Vanilla extract
- 100 grams Granulated sugar
- 250 milliliters Hot water
- 4 whole Egg yolks
- 100 milliliters Whole milk
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the gluten-free all-purpose flour and powdered sugar.
Add the chilled, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, blend the butter with the flour until the mixture resembles coarse crumbs.
In a small bowl, beat the egg and add it to the flour mixture along with one tablespoon of cold water and the vanilla extract. Mix until it forms a dough. Add more water, a teaspoon at a time, if needed.
Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Meanwhile, prepare the filling. In a medium bowl, dissolve the granulated sugar in the hot water. Let it cool to room temperature.
Whisk the egg yolks gently in another bowl, then add them to the sugar solution. Mix well.
Add the whole milk to the egg and sugar mixture, and stir until fully combined. Strain the mixture through a sieve to ensure a smooth custard.
Remove the dough from the refrigerator. Roll it out on a lightly floured surface to about 1/8 inch thickness.
Cut the dough into circles large enough to line your tart molds. Press the dough into the molds, trimming any excess.
Pour the custard mixture into the prepared tart shells, filling them about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the edges of the crust are golden brown and the custard is set but still jiggles slightly in the center.
Allow the egg tarts to cool before serving to let the filling set completely.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1155 mg | 385% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 334.1 g | 121% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 155.8 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 318 mg | 24% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 329 mg | 7% | |
*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.
