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  • GF Pastry Cream Tarts
  • Rick Anderson
  • Recipes

GF Pastry Cream Tarts

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. tart templates on yellow board 

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. 

Egg yolks in bowl with sugar 

Whisking the egg yolk

 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. 

Mixture in the saucepan with all the ingredients 

Whisking eggs and sugar in saucepan

 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.

Tempering ingredients in a small pot

 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.

Making the delicious gluten free tart crust

 Gluten free tart crust taking shape

 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.

Chilled gluten free tart shells forming

 Fill the shells with pastry cream.

Scrumptious gluten free tarts with filling

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

Gluten free tarts baking

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

Dwallop of whipped cream on gluten free tarts

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

Finished gluten free tart ready to eat

  • Rick Anderson
  • Recipes

Comments on this post (2)

  • Oct 20, 2016

    Whoa Gwace those look amazing! My mom and I will have to try them ;)

    — Greg Birger

  • Oct 20, 2016

    YUM, just yum!

    — Carol Blanchet

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