Gluten-Free Classic Custard Tart

Indulge in the timeless elegance of a Gluten-Free Classic Custard Tart, a dessert that combines creamy, velvety custard with a buttery, flaky gluten-free pastry crust. Perfect for those with dietary restrictions, this recipe uses gluten-free all-purpose flour and xanthan gum to create a tender yet sturdy base that's complemented by a rich custard filling infused with vanilla and a hint of freshly grated nutmeg. With its golden-baked appearance and perfectly set, silky texture, this tart is as delightful to taste as it is to behold. Whether served chilled or at room temperature, it’s a showstopping dessert ideal for anything from casual gatherings to elegant dinner parties.

Nutriscore Rating: 51/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 8

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

Directions

Step 1

1. Preheat your oven to 180°C (350°F). Grease a 9-inch tart tin with a removable base.

Step 2

2. In a mixing bowl, combine gluten-free all-purpose flour, xanthan gum, and granulated sugar.

Step 3

3. Add the cubed butter and rub it into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.

Step 4

4. Stir in just enough cold water to bring the dough together.

Step 5

5. Turn the dough out onto a lightly floured surface and gently knead for a few seconds to combine.

Step 6

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.

Step 7

7. Line the pastry with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes.

Step 8

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.

Step 9

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.

Step 10

10. In a separate bowl, whisk together the egg yolks and caster sugar until pale and creamy.

Step 11

11. Gradually whisk the hot milk mixture into the egg yolk mixture.

Step 12

12. Pour the custard mixture through a fine sieve into the baked pastry case.

Step 13

13. Sprinkle the top with freshly grated nutmeg.

Step 14

14. Bake in the oven for 25 minutes or until the custard is just set and slightly wobbly in the center.

Step 15

15. Allow the tart to cool at room temperature, then refrigerate until fully set before serving.

Nutrition Facts

Serving size	937 grams (937.0g)

Amount per serving	% Daily Value*
Calories	2349

Total Fat 140.10g	180%
Saturated Fat 81.70g	409%
Polyunsaturated Fat 0.30g
Cholesterol 992mg	331%
Sodium 296mg	13%
Total Carbohydrate 246.70g	90%
Dietary Fiber 4.70g	17%
Total Sugars 112.90g
Protein 33.00g	66%

Vitamin D 292IU	1460%
Calcium 519mg	40%
Iron 3mg	18%
Potassium 626mg	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.

Source of Calories

Fat: 53.0%

Protein: 5.5%

Carbs: 41.5%