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To make the pastry, place the flour, xanthan gum, sugar and salt in a bowl and gently mix.
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Break in the butter then rub it in with your finger tips until you get a breadcrumb consistency.
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Add in the egg yolk and a tbsp of the water and mix with a round ended knife to bring together, slowly add more water until it comes together into clumps, you should get a dough that you can handle easily, isn't to sticky and doesn't crumble apart.
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Grease a flan dish, I used a 26cm one, roll out the pastry on a well floured surface or between two pieces of greaseproof paper, then lay over the flan dish, push into the corners and trim any excess. Use a fork of create a few pin prick holes in the base.
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Cut a piece of greaseproof paper to bigger than the size of the dish and place inside, the pastry case, add baking beans or rice to the middle to weigh down.
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Place the case in an oven preheated to gas mark 5/190c and blind bake for 15 mins until it starts to brown.
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While that is in the oven, in a jug or bowl place all the custard ingredients except the nutmeg, use a bell whisk to mix together thoroughly, let sit while the pastry finishes blind baking.
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Remove the pastry from the oven, remove the beans/rice and the greaseproof paper, press down any bits that may have bubbled up.
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Pour the custard mix into the case then sprinkle the nutmeg over the top.
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Place back in the oven for another 40-45 mins until the custard in cooked and the pastry edges are well browned.
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Remove from the oven and allow to cool fully, it is best served chilled to let it cool then refrigerate for a few hours before serving.
Gluten Free Egg Custard Tart
- Recipe by Alison Peters
- Added6th May 2022
- Prep Time15 Mins
- Makes12 slices
This recipe is
Contains
- Dairy
- Egg
Few desserts are as nostalgic as a traditional British egg custard tart. And I know it is one both my Mum and I miss being able to buy a lot. With its buttery gluten free pastry, silky smooth custard filling and generous sprinkle of nutmeg, it's a timeless British bake that many people with coeliac disease can still definitely enjoy.
My Gluten Free Egg Custard Tart recipe uses simple everyday ingredients, it's easy to recreate this bakery favourite at home without compromising on flavour or texture. The filling bakes into a beautifully creamy custard while the pastry stays flaky and buttery, making it perfect for afternoon tea, Sunday dessert or simply enjoying with a cup of tea.
Whether you've recently been diagnosed with coeliac disease or have been following a gluten free diet for years, this recipe brings back one of Britain's classic desserts in a completely gluten free version.
There are loads of other classic dishes you can make to with just the pastry to, you can find the pastry in it's own recipe so you can make it whenever you like.
Recipe Tips
- Blind baking the gluten free pastry helps prevent a soggy base by locking in the structure.
- Freshly grated nutmeg gives the most authentic flavour but using dried is absolutely fine
- Whole milk creates the creamiest custard.
- Leave the tart to cool completely before slicing for clean portions, even better if you can leave it overnight
Here are some tips and FAQs about Gluten Free Egg Custard Tart
Method
Nutritional Information (Per slice)
Last updated 17th July 2026
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