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Custard Tarts
Custard Tarts

Custard Tarts

Posted On: 3rd June 2015
Recipe By: Alison Wheatley

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Another classic dessert. Custard tarts are relatively easy to make, it's the gluten free shortcrust pastry that cakes the most effort to perfect. These are filled with silky smooth custard made with soya milk to make them fabulously dairy free. You can make this as one large custard tart or as small ones as we have done.

This recipe is...

Low SugarLow Sugar
Low FatLow Fat
Dairy FreeDairy Free
FODMAP FriendlyFODMAP Friendly


225g Gluten free plain flour
1/4 tsp xanthan gum
Pinch salt
112g soya spread
1 egg yolk
56g caster sugar
2tbsp water

150ml soya milk
1 egg
30g sugar
1/2tsp vanilla escence

Preparation Time: 25 Mins
Cooking Time: 45 Mins
This recipe makes 5 tarts

This recipe is free from...

Tree Nuts


1. Sift together the flour, salt and xanthan gum.

2. Rub in the soya spread to make a breadcrumb consistency.

3. Mix in the egg yolk and sugar.

4. With a round ended knife, gradually mix in the water until you reach a nice doughy consistency. You might need more or less than the 2 tbsp specified.

5. Wrap in cling film and chill in the fridge for 15 mins or so before use.

6. Roll out the pastry and cut into 6 circles using a large cutter.

7. Line a muffin tin with the pastry, place pieces of baking parchment in the cases and top with baking beads or rice, blind bake for 15 mins on gas mark 5.

8. Remove from oven and allow to cool slightly. Beat all the filling ingredients together, sieve and pour into the cases, cook for 30-40 mins on gas mark 5 until custard is set.

Regular milk can be used in place of soya milk if you prefer the recipe to not be dairy free

Nutritional info per tart


Your Comments

Please could you advise if this recipe would work with rice milk, I have thyroid issues that doesn't cope well with Soya Milk.

Thank you

Christine - 20th September 2017
Alison @ Coeliac Sanctuary replied to this comment on 22nd September 2017

Yes,it should work fine with rice milk

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