These bite-sized gluten free fruit tarts are perfect to serve at the tea time. The perfect balance between the delicious custard, the crunchy tart shell and the zesty fresh red fruits. In other words, one of my favorites desserts. Italian pastry shops sell these tarts with kiwi too. But let’s be serious, who would choose a kiwi over a berry?
This shortcrust recipe uses only natural flours and doesn’t need pre-mixed flours. But there is no need of xhanthan gum or other additives. Most importantly, I highly recommend you to use a scale, since all pastry recipes need very precise quantities.
Gluten free Fruit pastries
Course: DessertCuisine: ItalianDifficulty: Medium24
servings30
minutes25
minutes55
minutesA fine shortcrust with almond flour and a creamy filling with fresh fruits.
Ingredients
- For the Tarts shells
120 g / ½ cup soft butter
50 g / 4 tbsp cane sugar
1 medium egg
120 g / 1 cup + 1 tbsp almond meal
180 g / 1 cup + 2 tbsp rice flour
90 g / 12 tbsp cornstarch
¼ tsp salt
- For the custard cream filling
2 egg yolks
30 g / 4 tbsp cornstarch
70 g / 6 tbsp cane sugar
250 ml / 1,5 cup sugarless almond milk
1 vanilla bean OR lemon zest
- Fruits: 125 g / 0,5 cup red fruits or others
How to
- Tarts shells
- Let’s start with the shells: whip the softened butter and sugar until fluffy.
- Add the egg and mix well, then add all the dry ingredients until you reach a uniform texture.
- Make a brick with the dough and let it rest in the fridge for 30 minutes, covered.
- Custard cream
- Meanwhile, the custard cream filling: in a milk pan, whip the egg yolks and the sugar until they become light yellow.
- Add the cornstarch and whisk again.
- Add the milk little by little while whisking. The goal is a uniform texture without any lumps.
- Open the vanilla bean, add both the seeds and the empty bean in the milk cream OR add some lemon zest (according to your taste).
- Put the milk on the stove and heat it, stirring well, until it becomes thick. Remove from the fire and put it aside to chill.
- Baking
- Pre-heat the oven to 170°C / 340°F.
- Grease a mini muffin mold with some butter and a little cornstarch. Shake upside down to remove the excess of cornstarch.
- Roll out the pastry to a 2-3 mm thickness and line the muffin tin.
- Bake the shells for 25 minutes, until golden. No need for beans or baking weights, as there’s no gluten in the ingredients, the pastry will remain the same size.
- Assembling
- Once the shells are chilled, fill them with the custard cream and fresh fruits according to your preferences.
- If you prepare these tarts in advance, fill the shells at the last minute otherwise they will become soggy.
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Blueberries, raspberries and strawberries are my favorite fruits ever. How generous and creative the nature has been! Choose your favorite fruit to put on these little gluten free fresh fruits tarts and serve them for your afternoon tea. Everyone will be delighted. Likewise, for a winter edition, add some chocolate in the custard, then sprinkle with toasted hazelnuts and almonds instead of using fruits.
You can make in advance this simple Italian recipe. But keep the tarts and the cream filling separated until last minute. The leftovers can stay the fridge up to 3 days.
Line your muffin tin with the shortcrust 
Fill with the custard cream 
Complete with fruits
In the same vein, if you are looking for a vegan and gluten-free tart crust, check our these chocolate + raspberry tarts recipe: CLICK HERE!
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