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Custard Tarts

Ingredients

  • 350 g Plain gluten free flour
  • 1 tsp Xanthan gum
  • 170 g Butter
  • 1 Egg
  • 25 g Caster sugar

For the custard filling

  • 500 ml Lactose-free milk
  • 5 Egg yolks
  • 60 g Caster sugar
  • Nutmeg

Instructions

  • First, make your pastry. Put the dry ingredients into a bowl (flour, xanthan gum, sugar) and add the butter.
  • Rub the ingredients between your thumb and fingers to create fine crumbs (almost like breadcrumbs).
  • Then, add the wet ingredients (egg) and knead into a soft dough. If the mixture seems a little dry, add a little water until you are happy with the consistency.
  • Place in the fridge for approximately 30 minutes.
  • Preheat the oven to Gas Mark 6 or 200 degrees.
  • Roll out onto a floured surface (I often use cling film or baking paper instead if I don’t have a pastry mat to hand), until approximately 5mm thick, and begin cutting circular, crimped shapes.
  • Grease a muffin tin with butter then place the pastry cases into the tin. Press down gently on the pastry to ensure it touches the base of the tin (and to create a little depth for the custard).
  • In a saucepan, gently warm the milk.
  • In a separate bowl, stir together egg yolks and sugar until smooth.
  • Add the warm milk to the egg yolk mixture. Gently pour this custard mixture into the pastry cases until they are almost full. Sprinkle each tart with nutmeg and bake for 25 minutes (10 minutes into baking, turn the oven temperature down to Gas Mark 4 or 180 degrees).
  • Place on a wire rack to cool. Repeat with the remaining pastry and custard mix until you have made 24 tarts.