Gluten-Free Fruit Tartlets (with vanilla pastry cream)
These gluten-free fruit tartlets with vanilla pastry cream are a fresh and colorful dessert perfect for any occasion. Made with a tender almond GF tart crust, a smooth and creamy vanilla custard filling, and fresh seasonal fruit, these mini tarts are elegant and easy to make at home. They are ideal for parties, gatherings, or summer desserts.
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 (113g), cold and diced
- 1 egg, room temperature
Vanilla pastry cream:
- 3 egg yolks, room temperature
- 1 egg, room temperature
- 4 tablespoons cornstarch (40g)
- 1/2 cup white granulated sugar
- 2 cups milk
- 1/4 cup unsalted butter (56g), diced
- 1 teaspoon vanilla extract
To end up
- 1 pound fresh fruit, like strawberries or blueberries
Instructions
- Lightly greased 6 tartlet pans 4 1/2 inches (11,5cm) in diameter, or a 9-inch round tart pan.
For the crust:
- Food processor: Place gluten-free all-purpose flour, almond flour, and powdered sugar in a food processor. Add the diced cold butter and process until crumbs form. Add the egg and process until just beginning to clump. Take the dough out of the processor and finish joining it.
- By hand: Mix gluten-free all-purpose flour, almond flour, and powdered sugar in a medium bowl. Add the diced cold butter and mix gently with your fingers. Finally, add the egg and mix everything.
- Roll out the dough with a rolling pin on a lightly floured(GF flour) counter and then transfer to the prepared tartlet pans. Let the dough chill in the freezer for about 10/15 minutes until it cools down.
- Preheat oven to 350ºF (180°C). Prick the crust with a fork and bake for 25 minutes or until golden brown. Let them cool.
For the vanilla pastry cream:
- Beat the egg yolks, egg, cornstarch, and sugar in a medium bowl with a hand whisk. Set aside.
- Heat the milk in a deep saucepan until it begins to boil. Remove from the heat and pour, while mixing vigorously with the 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 and add the vanilla and diced butter, and mix well. Let cool.
Assembly:
- Once the crusts are completely cooled, fill the tartlets with vanilla pastry cream. Place the fruits over the cream and end them up with a drizzle of honey or chopped toasted dried fruits like almonds (optional).
Notes
Keep leftovers covered in the refrigerator for up to 2 days. Freezing the whole tartlet with the cream and fruits is not recommended.