Gluten Free Fruit Tarts

Buckwheat Sweet Pastry

1. Rub a little butter around the insides of 2x 12 hole mini cake trays or 1x 12 hole fairy cake tray and pre-heat the oven.
2. Sieve the flour, sugar and xanthan gum into a large bowl and stir to combine.
3. Add the butter and use a fork or pastry blender to work them together until the mixture resembles breadcrumbs.
4. Add the egg yolks and mix it in.
5. Using your hands, gather everything together to form a smooth ball of pastry dough.
6. Roll out the dough between two pieces of parchment or film, remove the film.
7. Using a small circular pastry cutter, press out circles of dough.
8. Carefully lift the dough circles into the prepared mini fairy cake trays.
9. Put a scant quarter teaspoon of jam into the bottom of each pastry circle.
10. Bake in a preheated oven for 12 – 15 minutes, until the pastry just starts to turn golden.
11. Leave to cool.

Crème Pâtissière

1. Put the sugar, cornflour, egg yolk and cream into a large bowl and mix to a smooth paste.
2. Heat the milk in a saucepan until it boils.
3. Stir the milk into the bowl then pour everything back into the saucepan.
4. Bring to the boil again, stirring until thick and smooth.
5. Remove from the heat and pour into a bowl.
6. Brush a little butter or oil over some parchment paper and put it butter side down on the surface of the crème pâtissière.
7. When cold chill until required.
8. Spoon or pipe the custard into the cold jam tarts.
9. Top with fresh fruit.