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Sift together the flour, salt and xanthan gum.
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Rub in the soya spread to make a breadcrumb consistency.
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Mix in the egg yolk and sugar.
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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.
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Wrap in cling film and chill in the fridge for 15 mins or so before use.
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Roll out the pastry and cut into 6 circles using a large cutter.
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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 5/190c.
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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 5/190c until custard is set.
Gluten Free Custard Tarts
Back to all recipes.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...
- Preparation Time: 25 Mins
- Cooking Time: 45 Mins
- This recipe makes 5 tarts
This recipe contains:
- Egg
- Soya
Method
Nutritional Information (Per tart)
Cals
Calories
299
Carbs
40g
Fibre
0g
Fat
13g
Sugar
10g
Protein
4g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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.<br/><br/>Thank you
Christine20th September 2017
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