Beyond Our Sky

Gluten-free Fruit Tarts

These tarts feature a crisp buttery pastry, vanilla crème pâtissière and fresh berries. This is a gluten-free version of my very first blogpost.

As mentioned in a previous blogpost, I have experimented with numerous gluten-free shortcurst pastry recipes. This is the one I’ve found works best, and there are a few important notes:

  • You can either make this recipe by hand (rubbing the cold butter into the flour) or using a food processor. I actually use a thermomix.
  • There are quite a few flours involved that are pivotal in providing structure and achieving the right texture and colour. I hope to simplify the recipe in the future.
  • The xanthan gum helps give the dough some elasticity, but can be replaced with 1 tsp of psyllium husk.
  • If the dough seems dry after adding the egg, add a couple tablespoons of cold water.
  • The dough should be easy to work with and when baked, does not have many cracks. If there are any cracks, I recommend patching it up with any leftover dough and the residual heat from the pastry should cook the dough.
  • This recipe makes quite a lot of tart shells (about 8 tarts in 8 cm fluted tart tins), so feel free to halve the recipe or freeze any leftover pastry.

The crème pâtissière is made using the typical method and thickened with cornflour. After it has been refrigerated, the crème pâtissière will appear to be very set and thick. To break the custard up and return it to its fluid consistency, I simply mix it vigorously with a spatula.

You can top these with any seasonal fruit you prefer. I love using strawberries and raspberries. To give the fruit a shiny appearance, you can can create a glaze by heating up some jam with a bit of water. This is optional of course, and I actually didn’t glaze these tarts.

I also recommend assembling the tarts just before you serve it. This is because the pastry can get soggy when filled with the pastry cream and refrigerated overnight. Although, they will remain crisp after a few hours in the fridge.

I hope you have a great week, and let me know if you have any questions!

 

Gluten-free Fruit Tarts

Makes about 8 small tarts

Ingredients

Shortcrust Pastry

  • 90g brown rice flour
  • 90g sorghum flour
  • 60g almond meal
  • 50g tapioca flour
  • 90g icing sugar
  • 1/2 tsp xanthan gum
  • 125g unsalted butter, cold and cut into 1cm cubes
  • 1 egg, lightly whisked
  • Cold water, if needed

Crème Pâtissière

  • 5 egg yolks
  • 100g caster sugar
  • 35g cornstarch
  • 500g milk
  • 1 tsp vanilla extract
  • 20g butter, cold and cubed

Assembly

  • Seasonal fruit (e.g. strawberries, raspberries)

Method

Shortcrust Pastry

  1. Combine the brown rice flour, sorghum flour, almond meal, tapioca flour, icing sugar and xanthan gum in a medium bowl or bowl of a food processor. Add the cubed butter and either rub in using your fingertips or, if using a food processor, pulse until the mixture resembles fine breadcrumbs. Add the egg, and mix or process until a soft dough forms. If the dough seems dry and is not coming together, add some cold water a tablespoon at a time).
  2. Tip the dough out onto a piece of cling film, and flatten it into a disc. Wrap the dough tightly in cling film and chill in fridge for at least 1 hour (the dough can be kept refrigerated for up to 3 days).
  3. Remove the pastry from the fridge. For indivudal tarts, roll a small portion of dough between two sheets of baking paper until large enough to line a 8cm loose-based tart tin. Lift pastry into greased tin; press into side, trim edge. Cover, freeze pastry for 15-30 minutes. Repeat for the remaining portions of dough.
  4. Preheat the oven to 190°C. Cover the pastry with baking paper, fill with dried beans or rice. Blind bake for 12-15 minutes, or until golden brown on the edges. Remove paper and beans, and bake for a further 3-5 minutes until browned on the bottom.
  5. Allow to cool for 15 minutes in the tins, then transfer onto a wire rack to cool completely. Set aside until ready to assemble.

Crème Pâtissière

  1. In a medium bowl, whisk together the egg yolks and sugar until pale in colour. Add the cornstarch, then mix until smooth and well incorporated. Set aside.
  2. In a medium saucepan, heat the milk and vanilla extract over medium heat. Bring to a simmer, and it is ready when small bubbles form around the edge of the pan.
  3. Temper the egg yolks, by gradually pouring the hot milk over the egg mixture. You want to add this about 1/4 at a time to ensure the egg yolks don’t scramble.
  4. Once all the milk is added, return the mixture to the stove and place over medium-high heat. Whisk continuously until thickened, then whisk for a further 2 minutes to fully activate the cornstarch.
  5. Remove from the heat, and add the cold butter. Mix until fully melted. Pour the pastry cream into a bowl, and cover with cling film ensuring it touches the surface so a skin doesn’t form. Refrigerate to cool completely.

Assembly

  1. Beat the pastry cream vigorously with a spatula to break it up and return it to its fluid consistency.
  2. Add a generous amount of pastry cream into each tart shell and spread evenly.
  3. Top with seasonal fruit.