Creamy Vanilla Custard Fruit Tarts (Gluten Free)
These cute minis will add flavor and color to your dessert menu! With simple ingredients, it's always easy to whip up a batch of these luscious tarts!
Equipment
- 1 medium saucepan
- 7 mini springform tart pans with removeable bottoms
Ingredients
Tart Shells
- ¾ cup Bob's 1 to 1 Gluten Free Baking Flour or other gf 1 to 1 baking flour
- ½ cup almond flour, gf
- 4 tbsp sugar or oranic cane sugar
- pinch of salt
- 4 tbsp unsalted butter cut up
- ½ teaspoon pure vanilla paste or extract, gf
Vanilla Custard Filling
- 2 tbsp Argo cornstarch, gf or other gf cornstarch
- ½ cup sugar or organic cane sugar
- pinch of salt
- 1½ cups Half and Half or ¾ cup whole milk plus ¾ cup heavy cream
- 2 large egg yolks
- ¾ teaspoon pure vanilla paste or extract, gf
- 1½ tbsp unsalted butter
Whipped Cream
- 1 cup heavy cream
- 1 tbsp sugar
- ¾ teaspoon pure vanilla extract, gf
Creamy Vanilla Custard Fruit Tarts
- 1 recipe Tart Crusts
- 1 recipe Vanilla Custard Filling
- fresh berries, nectarine slices, kiwi slices, mango or other fruit
- jam glaze of 1 tbsp apricot jam plus 1 teaspoon of water, cognac or brandy
- 1 recipe Whipped Cream
- fresh edible flowers or dehydrated or dried berries, crumbled, or nuts
Instructions
Tart Shells
- Preheat the oven to 350℉.
- Line the bottoms of seven springform mini tart pans or other mini tart pans.
- Combine the gluten free flour, almond flour, and salt in a stand mixer. Add the butter pieces and vanilla. Mix on medium speed until the butter resembles coarse crumbs. Press into mini tart pans on the bottom and up to the top edge. Bake at 350℉ for 12-15 minutes. Cool on a wire rack.
Vanilla Custard
- In a medium saucepan, stir together the cornstarch, sugar, and salt until combined. Add the half and half and stir completely. Heat over low heat, stirring constantly until it begins to thicken.
- Whisk the egg yolks in a small bowl or 2 cup measure. Pour about 2/3'rds of the hot mixture in, whisking as you do. Then pour back into the saucepan. Continue to cook for a few more minutes until it just begins to boil.
- Remove from the heat and add the butter and vanilla, stirring until mixed in. Pour through a sieve into a clean bowl. Cover with a piece of cellophane touching the cream. Once cool, move to the refrigerator to chill.
Whipped Cream
- In a stand mixer or in a large bowl with a hand mixer, beat the cream on medium low until it's beginning to thicken. Add the sugar and continue beating until lines begin to appear. Add the vanilla and continue beating until pillowy and fluffy.
Creamy Vanilla Custard Fruit Tarts
- While the tart cream is cooling, rinse the fruit and dry thoroughly. Set aside. Slice any fruit just before putting the tart together.
- Fill a pastry bag with the cool custard. Pipe into the tart shells. Add fruit to the tops in the design of your choice. Brush the fruit with jam glaze. Add the whipped cream to a piping bag and pipe decorative piping on the tarts. Add fresh edible flowers or dehydrated or dried berries, crumbled, or nuts if desired. Refigerate until ready to serve. Remove tarts from springform molds just prior to serving.
