The soft gluten-free fruit tart and lactose-free is a great dessert for the whole family, to be prepared in this hot season, rich in fresh fruit. Unlike the classic fruit tart, this one is made with a soft base, called Californian (recipe) made a long time ago and which I tried to make gluten-free.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my YouTube channel.
Also discover the other gluten-free dessert recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.8 oz butter (lactose-free with lactose less than 0.01% or vegetable)
- 2.5 oz sugar
- 4.6 oz gluten-free rice flour
- 2 eggs
- 2 tsp gluten-free baking powder
- 2 tbsps milk (lactose-free with lactose less than 0.01% or vegetable)
- 1 cup cup soy milk
- 5 egg yolks
- 1.8 oz sugar
- 1 oz cornstarch (maizena)
- 1 vanilla bean
- as needed fresh fruit (as desired)
Tools
- 1 with rim – smart pan
- 1 Pot
- 1 Whisk
- 1 Mixer
- 2 Bowls
Procedure
Beat the butter or margarine with the sugar. When the mixture is smooth and creamy, add one egg at a time while continuing to beat. Once the first egg is absorbed, add the second.
Combine the flour with the baking powder and mix well with the whisk at low speed. Add also the 2 tablespoons of milk or slightly more if the mixture appears too dry. The dough should be soft and well-supported.
Grease a tart pan with internal grooves with oil or butter. Preheat the oven to 338°F (170°C) and bake for 20 minutes.
Remove from the oven and let cool before removing from the mold.
Meanwhile, prepare the custard. Open the vanilla bean and scrape out the seeds. Bring the soy milk to a boil with the empty vanilla pod.
Beat the egg yolks with the sugar, the seeds, and finally the cornstarch. When the boil is reached, add the egg mixture to the soy milk.
Cook for about 1 minute, stirring with a whisk. Quickly cool the cream in an ice water bath or in the freezer after covering it with plastic wrap directly on the surface.Fill the tart base with the custard and decorate with fresh fruit as desired.
Store in the fridge until ready to serve.
WARNING: consult the Celiac Association Manual and read the ingredients carefully to ensure they are not contaminated with gluten
Tips
It keeps for 3-4 days.
It keeps for 3-4 days.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
