Gluten-Free Classic Egg Tarts

Indulge in the timeless charm of **Gluten-Free Classic Egg Tarts**, a delightful version of the beloved pastry perfect for those avoiding gluten. Featuring a buttery, crumbly crust made with gluten-free all-purpose flour and a velvety custard filling crafted from creamy milk, golden egg yolks, and fragrant vanilla, this recipe strikes the perfect balance of richness and sweetness. With just 40 minutes of prep and 25 minutes of baking, these tarts are a breeze to make, thanks to simple ingredients and straightforward techniques like sieving the custard for silky-smooth perfection. Ideal for everything from afternoon tea to elegant dessert tables, this recipe delivers all the indulgence of traditional egg tarts without the gluten. Serve them slightly warm or at room temperature to let the flavors shine—these bite-sized treats are as irresistible as they are beautiful!

Nutriscore Rating: 53/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine the gluten-free all-purpose flour and powdered sugar.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

Meanwhile, prepare the filling. In a medium bowl, dissolve the granulated sugar in the hot water. Let it cool to room temperature.

Step 7

Whisk the egg yolks gently in another bowl, then add them to the sugar solution. Mix well.

Step 8

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.

Step 9

Remove the dough from the refrigerator. Roll it out on a lightly floured surface to about 1/8 inch thickness.

Step 10

Cut the dough into circles large enough to line your tart molds. Press the dough into the molds, trimming any excess.

Step 11

Pour the custard mixture into the prepared tart shells, filling them about 3/4 full.

Step 12

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.

Step 13

Allow the egg tarts to cool before serving to let the filling set completely.

Nutrition Facts

Serving size	940.6 grams (940.6g)

Amount per serving	% Daily Value*
Calories	2393

Total Fat 109.60g	141%
Saturated Fat 61.60g	308%
Polyunsaturated Fat 0.10g
Cholesterol 1155mg	385%
Sodium 175mg	8%
Total Carbohydrate 334.10g	121%
Dietary Fiber 4.80g	17%
Total Sugars 155.80g
Protein 26.10g	52%

Vitamin D 160IU	798%
Calcium 319mg	25%
Iron 4mg	22%
Potassium 329mg	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.

Source of Calories

Fat: 40.6%

Protein: 4.3%

Carbs: 55.1%