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Gluten Free Red 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.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • GLUTEN FREE SWEET PASTRY
  • 100g FREEE Plain White Flour
  • 25g icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter, softened
  • 3 egg yolks
  • 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
  • MIXED BERRY TOPPING AND DECORATION
  • 300g mixed berries
  • 1 tsp icing sugar

Gluten Free Sweet Pastry Case

  1. Pre-heat the oven.
  2. Rub a little butter around the insides of 23cm/9” tart tin.
  3. Sieve the flour, sugar and xanthan gum into a bowl and stir to combine and sieve into a mixing bowl.
  4. Add the butter and using a fork or pastry blender, 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 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.

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 the pastry case 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.

Mixed Berry Tart

  1. Remove the parchment and beat the cold crème pâtissière to ensure it is smooth.
  2. Tip the custard into the cold pastry case smoothing it out to the edges.
  3. Arrange a selection of fresh berries on the cold crème pâtissière.
  4. Chill the tart until ready to serve.
  5. Sieve a teaspoon of icing sugar over the berries before serving.

Equipment

23cm/9” tart tin, 2 x large mixing bowls, sieve, pastry blender, pastry brush, parchment, baking beans for blind baking and saucepan.

Temperature

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

Cooking time

15-18+10-12 minutes

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Ingredients

Change Quantities:
  • GLUTEN FREE SWEET PASTRY
  • 100g FREEE Plain White Flour
  • 25g icing sugar
  • ¼ tsp FREEE Xanthan Gum
  • 50g butter, softened
  • 3 egg yolks
  • 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
  • MIXED BERRY TOPPING AND DECORATION
  • 300g mixed berries
  • 1 tsp icing sugar

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