Gluten-Free Custard Tart

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) Shop
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
• 1 tsp gluten-free baking powder Shop
• 0.5 tsp salt
• 0.5 cup cold unsalted butter, cubed
• 0.25 cup ice water
• 2 large eggs
• 1.5 cups whole milk or unsweetened plant-based milk Shop
• 0.5 cup granulated sugar Shop
• 2 tbsp cornstarch Shop
• 1 tsp vanilla extract Shop

Instructions

1. 1 In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), gluten-free baking powder, and salt until thoroughly combined. Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This will create a flaky crust.
2. 2 Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this can make the gluten-free crust tough. The dough should be slightly crumbly but hold together when squeezed.
3. 3 Gently gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten-free flours to hydrate and makes the dough easier to handle and roll out.
4. 4 While the dough chills, prepare the custard. In a medium saucepan, whisk together the eggs, granulated sugar, and cornstarch until smooth and no lumps remain. Gradually whisk in the milk until fully incorporated.
5. 5 Cook the custard mixture over medium heat, stirring constantly with a whisk, for about 8-10 minutes, or until it thickens to a pudding-like consistency and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Pour the custard into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
6. 6 Preheat your oven to 375°F (190°C). On a lightly floured surface (using your GF flour blend), roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Carefully press the dough into the pan, trimming any excess. Prick the bottom of the crust all over with a fork.
7. 7 Bake the tart shell for about 15-18 minutes, or until it is lightly golden brown and appears set. Remove from the oven and let it cool slightly for about 5 minutes before filling.
8. 8 Pour the cooled vanilla custard into the pre-baked tart shell, spreading it evenly. Return the tart to the oven and bake for another 10-12 minutes, or until the custard is just set and no longer liquid in the center. It should have a slight wobble.
9. 9 Let the custard tart cool completely on a wire rack for at least 1 hour before refrigerating for at least 2-3 hours, or until fully chilled and firm. This allows the custard to set properly. Slice and serve.

Nutrition (per serving)

Tips & Notes

• Once the custard thickens, keep whisking until it bubbles in the center for about a minute before you take it off the heat. Egg custards thickened with cornstarch that never reach a boil can thin out as they sit.
• Line the pricked shell with parchment and fill it with pie weights or dried beans for most of the blind bake, then remove them for the last few minutes so the base dries and colors. Without weights, the sides tend to slump.
• Keep the finished tart in the refrigerator, since the filling is an egg custard, and return leftovers to the fridge within 2 hours of serving. The shell softens as it sits, so it is crispest the day it is made.

Common questions