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Gluten Free Buckwheat Pastry Fruit Tarts

Makes about 24 mini tarts

Ideal for any get together, these delightful mini tarts have a sweet pastry base, made with Buckwheat Flour, and a crème pâtissière custard filling. Top the tarts with your choice of fresh seasonal fruit or berries.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • BUCKWHEAT SWEET PASTRY
  • 100g FREEE Buckwheat Flour
  • 25g icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter, softened
  • 2 egg yolks
  • 3 tbsp jam
  • butter, for tin
  • flour, for dusting
  • CREME PATISSIERE CUSTARD
  • 25g icing sugar
  • 2 tsp FREEE Cornflour
  • 50ml cream
  • 2 egg yolks
  • 150ml milk
  • butter, for brushing
  • FRUIT TOPPING
  • 300g berries, peach or kiwi fruit
  • 1 tsp icing sugar
  • mint leaves, to decorate

Buckwheat Sweet Pastry Case

  1. Pre-heat the oven.
  2. Rub some butter around the insides two x 12 mini hole cake trays.
  3. Measure the flour, sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
  4. Add the butter and use a fork or pastry blender to work them together until the mixture resembles breadcrumbs.
  5. Add the egg yolks to the mixing bowl and stir to combine.
  6. Using your hands, gather everything together to form a smooth ball of pastry dough.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  8. Roll out the pastry until about 1.5mm/1/16” thick.
  9. Select a pastry cutter or cup with a diameter 2cm/¾” larger than the holes of the mini tray and press it into the dough to make circles.
  10. Lift the pastry circles on to the prepared mini tray.
  11. Gather up the pastry off cuts, pressing them into a ball of dough and roll it out again to cut more circles.
  12. Put a scant quarter teaspoon of jam into the bottom of each pastry circle.
  13. Bake for 12-15 minutes or until the pastry is golden.
  14. Remove from the oven and leave the jam tarts to cool.

Crème Pâtissière Custard

  1. Measure the sugar, cornflour, and cream into a large bowl add the egg yolks and mix to a smooth paste.
  2. Heat the milk in a saucepan until almost boiling.
  3. Poor half the hot milk on to the paste stirring as you do this.
  4. Tip the mixture back into the saucepan.
  5. Return the pan to gentle heat and stir continuously as the custard thickens and cooks.
  6. Pour the custard into a clean bowl.
  7. To stop a skin forming, brush a little butter over a piece of parchment paper and put it butter side down on the surface of the crème pâtissière.
  8. Leave until cold then chill until required.

Buckwheat Fruit Tarts

  1. Remove the parchment and beat the cold crème pâtissière to ensure it is smooth.
  2. Spoon or pipe the custard into the cold jam tarts.
  3. Cut the berries and fruit into small pieces if necessary and arrange some fruit on each tart.
  4. Add small leaves of mint for additional decoration.

Equipment

2 x 12 mini hole cake trays, 2 x mixing bowls, sieve, saucepan and parchment paper.

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

12-15 minutes
These cakes look lovely can't wait to make them
By David Saxon
06 Aug 2018

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Find a recipe

Ingredients

Change Quantities:
  • BUCKWHEAT SWEET PASTRY
  • 100g FREEE Buckwheat Flour
  • 25g icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter, softened
  • 2 egg yolks
  • 3 tbsp jam
  • butter, for tin
  • flour, for dusting
  • CREME PATISSIERE CUSTARD
  • 25g icing sugar
  • 2 tsp FREEE Cornflour
  • 50ml cream
  • 2 egg yolks
  • 150ml milk
  • butter, for brushing
  • FRUIT TOPPING
  • 300g berries, peach or kiwi fruit
  • 1 tsp icing sugar
  • mint leaves, to decorate

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