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Strawberry tart.

Gluten-Free Fruit Tart (with vanilla cream)

Josefina Almond Yes
Gluten-free fruit tarts are sweet, fresh, seasonal, and delicious! Easy to make and ideal for any celebration, dessert, or tea time!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cakes
Servings 6 tartlets

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.
Keyword Gluten-free fruit tart (with vanilla cream)