Gluten-Free Custard Tart with Shell

Ingredients

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

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified 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

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.