Custard Tarts Gluten Free Recipe |
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Gluten Free Shortcrust Pastry
- Custard
- 140g caster sugar
- 50g cornflour
- 700g full cream milk
- 4 eggs
- 1 vanilla bean pod, seeds scraped
- Cinnamon to dust
Conventional Method
- Roll out shortcrust pastry thinly between two sheets of baking paper.
- Cut out 12 pastry rounds slightly larger than your tins to allow you to fill the pastry shell. Press pastry into tins and use a knife to trim off any excess.
- Prick mini pastry tarts with fork and place tarts in preheated 180C oven for 15 minutes or until golden. Remove and cool.
- In a bowl whisk sugar, cornflour, egg and vanilla together until smooth.
- Gently heat milk in a saucepan until warm (not boiling). Remove from heat and whisk into the egg mixture.
- Tip mixture back into saucepan and whisk constantly until custard is thick enough to coat the back of a spoon. The custard should be thin enough to pour but still very creamy. It will thicken upon cooling.
- Immediately pour warm custard into pastry cases. Dust with cinnamon. Refrigerate to set.
Thermomix Method
- Roll out shortcrust pastry thinly between two sheets of baking paper.
- Cut out 12 pastry rounds slightly larger than your tins to allow you to fill the pastry shell. Press pastry into tins and use a knife to trim off any excess.
- Prick mini pastry tarts with fork and place tarts in preheated 180C oven for 15 minutes or until golden. Remove and cool.
- Place sugar and cornflour in Thermomix bowl and mill 10 sec/speed 9.
- Add milk, eggs and vanilla bean and cook 6½ - 7 min/90C/speed 4. The custard should be thin enough to pour but still very creamy. Test the custard by stirring it with a spoon. If the custard coats the back of a spoon it is ready. It will thicken upon cooling.
- Immediately pour warm custard into pastry cases. Dust with cinnamon. Refrigerate to set.
Recipe by Hungry & Fussy at http://www.hungryandfussy.com/custard-tarts-gluten-free-recipe/
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