Today I present this delicious gluten-free Grandma’s tart and lactose-free, a truly exquisite dessert to enjoy after a meal or at any other time of the day. A comforting, genuine dessert that was very popular in dessert carts in the 80s and 90s.
The Grandma’s tart is a dessert that has become part of Tuscan cuisine and comes in two versions: an open one without a top crust with pine nuts directly on the custard and the other with a double layer of shortcrust pastry filled with soft pastry cream.
The gluten-free Grandma’s tart is one of the most beloved traditional desserts, perfect to prepare for Sunday or a special occasion.
In this version I made a crumbly, fragrant gluten-free shortcrust that encloses a soft velvety lactose-free pastry cream, all completed with classic pine nuts and powdered sugar.
This homemade gluten-free Grandma’s tart is simple to prepare and retains all the taste of the original recipe, while being suitable for those who are intolerant to gluten.
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- Difficulty: Very easy
- Cost: Low cost
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 egg yolks
- 1 egg
- 1/2 cup granulated sugar (up to 130 g (about 2/3 cup))
- 2 1/4 cups gluten-free rice flour (about 280 g (about 10 oz))
- 1/3 cup gluten-free corn flour (about 50 g (about 1.8 oz))
- 1 lemon (zest, grated)
- 1 vanilla bean
- 1 tsp xanthan gum (about 3 g)
- 1/2 cup corn oil (about 110 g (about 3.9 fl oz))
- 2 cups soy milk (unsweetened and gluten-free (about 500 ml))
- 6 egg yolks
- 1/2 cup granulated sugar (about 100 g)
- 3 tbsp cornstarch (Maizena) (about 25 g, gluten-free)
- 3 tbsp rice starch (about 25 g, gluten-free)
- 1 vanilla bean
- 1 lemon (zest, grated)
- 1/3 cup pine nuts (about 50 g (about 1.8 oz))
- 1 tbsp powdered sugar (about 10 g)
- 1 egg
Tools
- 2 Bowls
- 1 Tart pan
- 1 Saucepan
Procedure
In a bowl beat the eggs with the sugar and the flavorings.
Add the oil and mix well until you obtain a smooth cream.
Add the flour sifted together with the xanthan gum and knead.
If necessary, reduce or increase the flour, as it depends on absorption.
Form a dough ball and wrap it in cling film.
Let rest in the fridge for a couple of hours before using.
Split the vanilla bean and scrape out the seeds.
Bring the soy drink to a boil with the empty vanilla pod.
Whisk the egg yolks with the sugar, the vanilla seeds, the grated lemon zest and finally the starches.
Once it reaches a boil, add the whipped egg mixture to the soy drink.
Cook for about 1 minute, stirring with a whisk.
Cool the cream quickly in a bowl of ice water, or in the freezer, after covering it with plastic wrap in contact with the surface.
Divide the shortcrust pastry into two balls.
Roll out the first ball on a lightly floured work surface to a thickness of about 1/4 inch (1/2 cm).
Line a 9-inch tart pan (22 cm).
Spread the cream and level well.
Roll out the remaining shortcrust pastry and cover the tart.
Brush the surface with the beaten egg.
Decorate with the pine nuts and bake at 338°F (170°C) for about 40 minutes in a preheated conventional oven.
Remove from the oven and let cool well before serving, dust with powdered sugar.
WARNING: consult the Italian Celiac Association (Associazione Italiana Celiachia) handbook and read ingredient labels carefully to ensure they are not contaminated with gluten.
Tips and variations
Keeps in the fridge for up to 3 days.
For the lactose-free version you can also use lactose-free products in the same amounts.
You can prepare the gluten-free Grandma’s tart the day before: resting will make the cream even firmer.
If you don’t like pine nuts you can replace them with sliced almonds.
If you don’t like pine nuts you can replace them with sliced almonds.
If you don’t like pine nuts you can replace them with sliced almonds.
If you don’t like pine nuts you can replace them with sliced almonds.
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