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Gluten free strawberry tart

gluten free strawberry tart

A gluten free strawberry tart is not that complicated after all, trust me ! We loved doing this recipe, it is soooo fresh and healthy that you will want to eat it every single day !

You’ll need:

  • An hour of prep time.
  • 25 min cooking time
  • for about 6 people
gluten free strawberry tart
Gluten free strawberry tart

Ingredients:

For the shortbread dough:

  • 250 g gluten-free flour
  • 100 g sugar
  • 1 egg + 1 depending on consistency
  • 120 g butter or 10 cl vegetable oil
  • 1 pinch of salt

For the custard:

  • 1 vanilla bean
  • 50 g caster sugar
  • 1 tablespoon cornstarch/ Maizena
  • 3 egg yolks
  • 23 cl almond milk
  • 500 g strawberries

Method:

Let’s start with the custard.
STEP 1: In a bowl, mix the eggs, sugar and cornstarch.

STEP 2: Then in a saucepan, bring the milk to boil with the vanilla bean seeds.

STEP 3: Then pour the contents of the pan (straining it if you have used a bean) into the container with the egg-sugar-maizena preparation. Stir well until the mixture is homogeneous.

STEP 4: Cook the mixture over a low heat, stirring constantly with a whisk until the cream thickens. When it is ready, pour the pastry cream into a container and keep it in a cool place for 2 hours.

STEP 5: In a bowl prepare the pastry: mix the dry ingredients (flour, salt and sugar.) Then add the butter cut into small cubes and the egg and mix it all together to make a ball of pastry. You can do this in a food processor or by hand.

Leave the dough to rest in a cool place for at least 1 hour. It will be easier to spread. Take it out a little before working it to put it in the mould.

STEP 6: To work the dough place it between two sheets of baking paper and then roll it out with a rolling pin. Put it in the pie dish keeping the baking paper underneath it will facilitate the removal from the mold.

STEP 7: Prick the dough with a fork and add a chain or baking balls.

STEP 8: Bake the dough for 25 minutes in an oven preheated to 180°C.

STEP 9: When the tart base has cooled, pour in the custard and smooth the surface. Then garnish as harmoniously as possible with the halved strawberries.

A little plus: To give a little more freshness you can add a few mint leaves.
Keep the tart in a cool place before serving.

If it is too crumbly add an egg, if it is too sticky add some flour.

Let us know how you liked this gluten free strawberry tart and don’t forget, travel, eat & enjoy !

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