Name: Gluten-free custard tart
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 90 gram butter, softened; 1/4 cup (55g) caster sugar; 1 egg; 1 1/4 cup (170g) gluten-free plain flour; 1/4 cup (35g) gluten-free self-raising flour; 1 egg white; 1 tablespoon pure icing sugar; Vanilla custard; 3 eggs; 1 tablespoon vanilla extract; 2 tablespoon caster sugar; 2 cup (500ml) hot milk

Gluten-free custard tart

Sink your knife into this beautiful dessert, complete with a smooth creamy custard filling and a golden, crumbly crust.

Serves 8

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

90 gram butter, softened

1/4 cup (55g) caster sugar

1 egg

1 1/4 cup (170g) gluten-free plain flour

1/4 cup (35g) gluten-free self-raising flour

1 egg white

1 tablespoon pure icing sugar

Vanilla custard

3 eggs

1 tablespoon vanilla extract

2 tablespoon caster sugar

2 cup (500ml) hot milk

Method

1.Using an electric mixer, beat butter and sugar in small bowl, until combined. Add egg; beat until combined. Stir in sifted flours, in two batches. Turn pastry onto floured surface, knead lightly until smooth. Cover; refrigerate 30 minutes.

2.Preheat oven to 180°C (160°C fan-forced). Grease 20cm pie dish.

3.Roll pastry between two sheets of baking paper, until large enough to line dish. Ease pastry into dish; press into base and side. Trim edge. Brush base and sides of pastry with egg white; place pie dish on oven tray.

4.To make custard: whisk eggs, extract and sugar in medium bowl; gradually whisk in milk. Strain egg mixture through fine sieve into large heatproof jug.

5.Pour vanilla custard into pastry. Bake about 50 minutes, or until browned lightly. Cool. To serve, dust tart with sifted icing sugar.

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. The custard tart is best eaten at room temperature.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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