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.
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.
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!