Very berry tarts **

Very berry tarts **
Very berry tarts **

Sweet treats coming your way 🙂 I always find myself staring at those mouthwatering pastries in the bakery’s windows and wish they were all gluten free. Here in Dijon finding a good gluten free spot is always a challenge, so here is my recipe for super delicious tarts so you can eat your pastry favourites wherever you are 😉

Ingredients: (for one big tart, or 8 smaller ones)

For the sweet crust:

  • 125g softened butter
  • 100g sugar
  • 1 egg
  • 100g corn starch
  • 50g whole rice flour
  • 50g corn flour
  • 50g buckwheat flour
  • 1 pinch salt
  • 50ml water

For the cream and toppings:

  • 500ml of almond milk (or any vegetal milk)
  • 1 tsp of vanilla (extract, seeds, powdered…)
  • 3 eggs
  • 100g sugar
  • 60g corn starch
  • 200g of mixed berries

Preparation: 45 minutes

Refrigeration: 30 minutes

Baking: 25 minutes – 180°C


  1. Start with the crust.
    1. In a large bowl whip the butter with the sugar until creamy.
    2. Add the flours and the starch little by little while mixing with a wooden spatula.
    3. Add the salt and the egg, keep on mixing.
    4. Add the water and mix until smooth.
    5. Flatten the dough and film in contact with plastic wrap. Refrigerate for 30 minutes.
    6. Heat up your oven to 180°C.
    7. On baking paper, roll out the dough and form a circle (for a large tart) or cut smaller disks in the dough.
    8. Place the dough in tart tins and bake at mid-height for 25 minutes to 30 minutes.
    9. Take them out of the oven and let them cool down completely.
  2. In a saucepan start making the vanilla cream.
    1. Pour the milk in the saucepan with the vanilla and heat up gently until it simmers.
    2. In a separate bowl mix the sugar with the eggs and add the starch.
    3. When the milk is simmering, add half of it on top of the eggs and sugar mixture.
    4. Mix in well and pour the mixture on the rest of the milk in the saucepan.
    5. Bring to a boil while whisking energetically and cook for 2 to 3 minutes after it starts boiling and thickening. Never stop whisking.
    6. Set the cream aside in a large bowl and film in contact with plastic film. Refrigerate immediately for 15 minutes.
  3. Before the cream cools down and settles completely, place it in an icing bag and decorate your tarts.
  4. Add berries on top and eat within 24 hours.
Very berry tarts **
Very berry tarts **

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