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Gluten Free Mixed Berry Tart

Makes 1 berry tart

This delightful tart has a sweet pastry base, crème pâtissière filling and is topped with a selection of fresh seasonal berries. We used raspberries, blackberries, strawberries and redcurrants but you could use any combination. Save the egg whites from this recipe to make meringue or gluten free bread on another day.

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Ingredients

Change Quantities:
  • SWEET PASTRY
  • 100g FREEE Plain White Flour
  • 25g icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter
  • 3 egg yolks
  • butter, for tin
  • flour, for dusting
  • CRÈME PȂTISSIÈRE
  • 25g icing sugar
  • 2 tsp FREEE Cornflour
  • 2 egg yolk
  • 50ml cream
  • 150ml milk
  • BERRY TOPPING
  • 300g mixed berries
  • 1 tsp icing sugar

Sweet Pastry

  1. Rub a little butter around the insides of 23cm/9” tart tin and pre-heat the oven.
  2. Sieve the flour, sugar and xanthan gum into a bowl and stir to combine and sieve it into a mixing bowl.
  3. Add the butter and using a fork or pastry blender, work them together until the mixture resembles breadcrumbs.
  4. Separate the egg yolks and whites into separate bowls. Cover and save the egg white for another day.
  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 pastry in the middle and sprinkle it with more flour.
  8. Roll the pastry out to a circle 5cm/2” larger than your dish and lift it into the dish OR simply press the dough into the dish using your fingers.
  9. Cut away any pastry that hangs over the edge of the dish.

Blind Baking

  1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  2. Scatter the ceramic baking beans (or rice or flour) over the parchment, spreading them evenly over the surface.
  3. Bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry. Return the pastry to the oven and cook for a further 10-12 minutes until the pastry just starts to turn golden.
  4. 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 comes to the boil.
  3. Pour the milk into the bowl and stir well then pour everything back into the saucepan.
  4. Bring to the boil, while stirring continuously, until thick and smooth.
  5. Cook gently, still stirring, as it bubbles then remove from the heat.
  6. Remove from the heat and pour into a bowl.
  7. Pour the crème pâtissière into the cooked pastry case, leave to cool and chill until required.

Berry Topping

  1. Arrange a selection of fresh berries on the cold crème pâtissière.
  2. Chill the tart until ready to serve.
  3. Sieve a teaspoon of icing sugar over the berries before serving.

Temperature

190°C, Fan 170°C, 375°F, Gas 5         

Cooking time

15-18+10-12 minutes

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Ingredients

Change Quantities:
  • SWEET PASTRY
  • 100g FREEE Plain White Flour
  • 25g icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter
  • 3 egg yolks
  • butter, for tin
  • flour, for dusting
  • CRÈME PȂTISSIÈRE
  • 25g icing sugar
  • 2 tsp FREEE Cornflour
  • 2 egg yolk
  • 50ml cream
  • 150ml milk
  • BERRY TOPPING
  • 300g mixed berries
  • 1 tsp icing sugar

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