The perfect way to use left over gluten free pastry – make delicious custard tarts!

Image of Gluten Free Custard Tart

Gluten Free Custard Tart

  • Preheat the oven to 180C
  • Line a 20cm pie dish, or 6 individual pie dishes with the shortcrust pastry and par-bake
  • Beat the eggs and egg yolk lightly
  • Mix in the milk, vanilla and sugar and whisk until the sugar is dissolved
  • Pour the mixture into the pie shell(s)
  • Bake for 25 – 30 minutes, until the custard has just set. It should wobble slightly and will continue to cook once you remove it from the oven

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