Photographer: Julie Crespel. Stylist: Kate Brown. Food preparation: Rebecca Squadrito; Liz Macri.
Sink your knife into this beautiful gluten free custard tart, complete with a smooth creamy filling and a golden, crumbly crust.
Note: The gluten free pastry will need to be refrigerated for 30 minutes before using.
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Ingredients
Method
Using an electric mixer, beat the butter and sugar in small bowl, until combined. Add the egg; beat until combined. Stir in the sifted flours, in two batches. Turn pastry onto a floured surface, knead lightly until smooth. Cover; refrigerate pastry for 30 minutes.
Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm pie dish.
Roll the pastry between two sheets of baking paper, until large enough to line pie dish. Ease pastry into dish; press into base and side. Trim edge. Brush the base and sides of pastry with egg white; place pie dish on an oven tray.
To make vanilla custard: whisk the eggs, extract and sugar in medium bowl; gradually whisk in milk. Strain egg mixture through a fine sieve into large heatproof jug.
Pour vanilla custard into pastry. Bake for about 50 minutes, or until browned lightly. Cool. To serve, dust gluten free custard tart with sifted icing sugar.
Test Kitchen tips
We used a pie dish 20cm wide at the base for this recipe. Do not overcook as the custard will become firm as it cools.
How to serve the gluten free custard tart
The custard tart is best eaten at room temperature. Dust the top with pure icing sugar, and scatter with fresh raspberries, if you like.
What to do with the leftover egg yolk
Place the leftover egg yolk in an airtight container and store in the refrigerator immediately. See this article for recipes to make with egg yolks.
