Gluten-Free Classic Egg Tart

Indulge in the delicate charm of these Gluten-Free Classic Egg Tarts, a modern twist on a beloved traditional dessert. Featuring a buttery, flaky crust made with gluten-free all-purpose flour and xanthan gum, these tarts offer the perfect base for a velvety smooth custard filling. The sweet, creamy interior—crafted from whole eggs, evaporated milk, and a touch of vanilla—balances beautifully with the crisp pastry shell. This recipe is ideal for those seeking an elegant, gluten-free dessert without compromising on flavor or texture. Quick to prepare and perfect for any occasion, these tarts are best enjoyed warm or at room temperature for a truly melt-in-your-mouth experience. Whether you're catering to a gluten-sensitive crowd or simply looking for a delicious treat, these egg tarts deliver nostalgic perfection in every bite.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a large bowl, mix together the gluten-free all-purpose flour, powdered sugar, xanthan gum, and salt.

Step 3

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.

Step 4

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.

Step 5

Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.

Step 6

Roll out the chilled dough between two pieces of parchment paper to about 1/8-inch thickness.

Step 7

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.

Step 8

Bake the tart shells in the preheated oven for 10 minutes, then remove and set aside.

Step 9

In a medium-sized bowl, whisk together the whole eggs and granulated sugar until well combined.

Step 10

Add the evaporated milk and vanilla extract to the egg mixture and mix well.

Step 11

Strain the egg mixture through a fine sieve into a large measuring cup to remove any lumps.

Step 12

Pour the strained egg mixture into the partially baked tart shells, filling each about 3/4 full.

Step 13

Bake the tarts in the preheated oven for about 15 minutes or until the custard is set but still slightly jiggly in the center.

Step 14

Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Step 15

Serve the gluten-free egg tarts warm or at room temperature.

Nutrition Facts

Serving size	711.2 grams (711.2g)

Amount per serving	% Daily Value*
Calories	2067

Total Fat 106.60g	137%
Saturated Fat 56.80g	284%
Polyunsaturated Fat 0.00g
Cholesterol 970mg	323%
Sodium 1029mg	45%
Total Carbohydrate 253.10g	92%
Dietary Fiber 4.60g	16%
Total Sugars 119.40g
Protein 38.00g	76%

Vitamin D 269IU	1345%
Calcium 608mg	47%
Iron 5mg	25%
Potassium 783mg	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.

Source of Calories

Fat: 45.2%

Protein: 7.2%

Carbs: 47.7%