The soft gluten-free fruit tart and lactose-free is a great dessert for the whole family, perfect for this warm season filled with fresh fruit. Unlike the classic fruit tart, this one is made with a soft base, called California (recipe) created a long time ago, which I tried to make gluten-free.
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- 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 under 0.01% or vegetable)
- 2.5 oz sugar
- 1 cup gluten-free rice flour
- 2 eggs
- 2 tsp baking powder (gluten-free)
- 2 tbsp milk (lactose-free with lactose under 0.01% or vegetable)
- 1 cup cup soy milk
- 5 egg yolks
- 1.8 oz sugar
- 1 oz cornstarch
- 1 vanilla bean
- to taste fresh fruit (as desired)
Tools
- 1 with step – tart mold
- 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. As soon as the first egg is absorbed, add the second.
Mix the flour with the baking powder and blend well with the mixer on low speed. Also, add 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. Bake in a preheated oven at 340°F for 20 minutes.
Remove from oven and let cool before unmolding.
Meanwhile, prepare the custard. Open the vanilla bean and extract the seeds. Bring the soy milk with the empty vanilla pod to a boil.
Whip the yolks with the sugar, the vanilla seeds, and finally the cornstarch. Once boiling, 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 food wrap film.Fill the base of the tart with custard and decorate with the fresh fruit as desired.
Store in the refrigerator until serving.
ATTENTION: check the Celiac Disease Association handbook and carefully read the ingredients to ensure they do not contain gluten contamination
Advice
It keeps for 3-4 days in the refrigerator.
It keeps for 3-4 days in the refrigerator.
It keeps for 3-4 days in the refrigerator.
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