Gluten-Free Fruit Tart (with vanilla pastry cream)
Gluten-free fruit tart is a perfect summer dessert! Easy to make and ideal for any celebration, dessert, or tea time! The smooth vanilla pastry cream mix with the fresh and juicy fruits they are delicious! And you can replace the fruits with your favorite one.
Jump to Recipe
About this recipe
Gluten-free fruit tartlets are very easy to make and you can customize them with the seasonal fruit you like most. They’re super fresh and a perfect summer dessert like this popular GF plum tart.
The vanilla custard is soft, smooth, and perfectly sweet, and mix with the fresh and juicy fruits they’re delicious. You can make the crust and the vanilla cream in advance and assembly when serving.
They are very cute and bring color to any table. You can also make one big fruit tart on instead of many small ones.
Ingredients
The main ingredients of the recipe are:
- Gluten-free all-purpose flour: store-bought blend. You can make your homemade blend too.
- Almond flour: store-bought almond flour, but you can use a homemade one.
- Butter: unsalted cold butter.
- Eggs: room temperature eggs are better.
- Salt: enhance flavor.
- Milk: whole milk for the best flavor and consistency.
- Vanilla extract: add flavor.
- Fruits: try to use fresh seasonal fruit.
How to make GF Fruit Tartlets
For the crust:
Mix gluten-free all-purpose flour, almond flour, and powdered sugar in a medium bowl. Add the cold butter cut it into chunks and mix gently with your fingers. Finally, add the egg and mix everything.
Stretch the dough with a floured (GF) rolling pin and place it on the slightly greased tartlet pans 4 1/2 inches (11,5cm) in diameter. Let chill the batter in the freezer for about 10/15 minutes until it cools down.
Preheat oven to 350ºF.
Prick the cake with a fork and cook for 25 minutes or until golden brown.
Vanilla pastry cream:
Mix the egg yolks, egg, cornstarch, and sugar in a medium bowl with a hand whisk. Set aside.
Heat the milk in a saucepan, preferably with a double bottom, until it begins to boil.
Remove from the heat and pour, while mixing with a hand whisk, over the egg yolk mixture.
Pour all the mixture back into the saucepan and, while mixing with the same hand whisk, cook until it starts to boil. Remove from the fire.
Add the vanilla and butter and mix well. Let cool.
Assembly
Once completely cooled, fill the tartlets with vanilla pastry cream. Place the fruits over the cream and end them up with honey or chopped dried fruits like almonds (optional).
Variations
- Filling: you can replace the vanilla pastry cream with another filling, like yogurt or white chocolate cream.
- Fruits: try to use fresh seasonal fruits like strawberries, blueberries, mixed berries, peaches, plums, and so on.
- Topping: you can end the tarts with honey, or chopped dried fruits like walnuts or almonds.
- Mold: you can make many tartlets or one tart in a bigger mold.
Storing
Store the tarts covered in the fridge for up to 3 days. You can make the dough in advance, freeze it, and end it up with the cream and fruits when desired.
Freezing the entire tart with the cream and fruits is not recommended.
For more GF cakes with fruits
- Plum tart (easy and delicious)
- White chocolate cheesecake (with plum compote)
- Pear upside-down cake (with almond flour)
- Apple cinnamon cake (quick and easy)
- Peach almond cake
Gluten-Free Fruit Tartlets (with vanilla pastry cream)
Ingredients
For the crust
- 1 1/2 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 2/3 cup powdered sugar
- 1/2 cup unsalted butter (113gr)
- 1 egg
Vanilla cream
- 3 egg yolks
- 1 egg
- 4 tablespoons cornstarch (40gr)
- 1/2 cup white granulated sugar
- 2 cups milk
- 1/4 cup unsalted butter (56gr)
- 1 teaspoon vanilla extract
To end up
- 1 pound fresh fruit like strawberries or blueberries
Instructions
For the crust
- Mix gluten-free all-purpose flour, almond flour, and powdered sugar in a medium bowl. Add the cold butter cut it into chunks and mix gently with your fingers. Finally, add the egg and mix everything.
- Stretch the dough with a floured (GF) rolling pin and place it on a lightly greased tartlet pan 4 1/2 inches (11,5cm) in diameter. Let chill the batter in the freezer for about 10/15 minutes until it cools down.
- Preheat oven to 350ºF.
- Prick the cake with a fork and cook for 25 minutes or until golden brown.
Vanilla cream
- Mix the egg yolks, egg, cornstarch, and sugar in a medium bowl with a hand whisk. Set aside.
- Heat the milk in a saucepan, preferably with a double bottom, until it begins to boil.
- Remove from the heat and pour, while mixing with a hand whisk, over the egg yolk mixture.
- Pour all the mixture back into the saucepan and, while mixing with the same hand whisk, cook until it starts to boil. Remove from the fire.
- Add the butter and vanilla extract and mix well. Let cool.
Assembly
- Once completely cooled, fill the tartlets with vanilla cream. Place the fruits over the cream and end them up with honey or chopped dried fruits like almonds (optional).
Notes
- Store the tarts covered in the fridge for up to 3 days. You can make the dough in advance, freeze it, and end it up with the cream and fruits when desired.
