GF Pastry Cream Tarts

Pastry cream is delightfully simple and delicious. It’s like the French version of homemade vanilla pudding. When I make it,Mary wants to just eat it plain. And I don’t blame her, but usually I’m creating the pastry cream to put into something else, like chocolate croissants or tarts.

And today, the pastry cream is for mini gluten free tarts.  

Pastry Cream 2 cups milk 2 tbl. vanilla extract {I’ve also squeezed 2 fresh lemons to use in place of the vanilla} 1/3 cup + 2 tbl. granulated sugar 6 egg yolks 3 ½ tbl. white rice flour {you can also use tapioca or corn starch instead} *I kind-of 1 ½ this recipe to fill 8 mini tarts plus there was a little extra for Mary to eat by the spoonful. Whisk the egg yolk and half the sugar in a bowl. Then add the flour. 

 Then in a small saucepan combine the rest of the sugar with the milk and vanilla. Stir until it reaches a simmer. Then add the milk to the egg mixture. 

 Add the milk just a little at a time, this is called tempering. Once all the milk is added to the eggs, pour it all into a small pot. Bring it to a gentle boil and cook for about two minutes, whisking constantly. It will become thick and creamy. Pour into a bowl whisking occasionally as it cools.

 Now for the gluten free crust. GF all-purpose pastry dough 1 ¼ Bob’s Red Mill, all-purpose, gluten-free flour mix ½ cup oat flour ½ cup millet ¼ white rice flour 1 tsp xanthum gum 1 cup butter cut into small pieces 1/3 cup cold water + more as needed  Work the butter into the dry ingredients with your hands.

 Add water to bring the dough together; wrap with plastic wrap and chill. When dough is chilled, roll it out and fit it to the tart shells.

 Fill the shells with pastry cream.

 Bake at 400 degrees for 30 to 35 minutes, or until the cream has poofed and browned.

 They will fall as they cool, becoming dense and delicious. Serve with a dwallop of whip cream, because whip cream is best.

 Enjoy for a light dessert, or breakfast, like I did.