Gluten Free Custard Tart


  • 150g Freee Plain White Flour
  • 75g butter
  • 3 tbsp cold water
  • 1 tbsp Freee Cornflour
  • 2 tbsp milk
  • 200ml cream
  • 3 tbsp sugar
  • 1 tsp vanilla extract



  1. Grease a 18cm/7” round, loose bottom tin and pre-heat the oven.
  2. Put the flour and butter into a large bowl.
  3. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs.
  4. Stir in the water to make a slightly sticky dough. Cover the dough and leave it to rest for 15 minutes.
  5. Put the dough between two pieces of cling film, and roll it into a 23cm/9”circle.
  6. Carefully transfer the pastry to the prepared dish, removing the film, or simply press it into place in the dish using your fingers.
  7. Cut away any pastry that hangs over the edge of your dish.
  8. Place a circle of parchment paper over the raw pastry.
  9. Cover the paper with ceramic baking beans. (If you do not have these you can use any dried beans, rice or even flour although it will not be re-usable).
  10. Bake in a pre-heated oven for about 25-30 minutes.


  1. Remove the beans and paper from the pastry case.
  2. Measure the cornflour and milk into a large bowl and stir to make a smooth paste.
  3. Put the cream, sugar and vanilla into a saucepan and heat until the sugar is dissolved.
  4. Stir the hot liquid into the prepared paste.
  5. Return everything to the saucepan and cook while stirring until thickened.
  6. Pour the mixture into the prepared pastry case.
  7. Bake for 20-25 minutes.