Desserts Real Food

Gluten Free Portuguese Tarts

Gluten Free Portuguese Tarts

I cleaned out the freezer this morning, a job that I’ve been meaning to do for  a while, and was thrilled to find some gluten free pastry tucked into a far corner. I don’t cook with pastry often, mainly because I can’t often be fussed with it and also because when I do, I tend to bake some sweet treat that frankly we can all do without. But today I had sweets on my mind so pulled the pastry out to defrost and decided to make some Portuguese Tarts. Now, these Gluten Free Portuguese Tarts are a real treat, the addition of cream and sugar definitely make them a “sometimes” food – not one you want to be making on a regular basis!

The pastry I used was Genius Gluten Free which I’d purchased some time back at the local health food store. I’ve purchased frozen gluten free pastry in the past and was not very happy with it’s work-ability, thrilled that this one from Genius Gluten Free rolled like a dream. 

I have to say I was most chuffed with the custard I made from these tarts, it was golden yellow with thanks to the beautiful organic eggs laid by our little ladies. On a side note, these tarts don’t look perfect as I don’t get too fussy with the formation of my pastry cases and prefer the organic rather than primped look. Put in as much effort to the cases as you wish.

Gluten Free Portuguese Tarts
Yields 12
Shortcrust pastry with a hint of cinnamon and filled with golden baked custard
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 whole egg
  2. 2 egg yolks
  3. 1/2 cup caster sugar
  4. 2 tbsp potato starch
  5. 300ml thickened cream
  6. 100ml lite milk
  7. half a vanilla pod, scraped
  8. 1 block Genius Gluten Free Shortcrust Pastry
  9. 2 tbsp castor sugar (for pastry)
  10. 2 tsps ground cinnamon
Instructions
  1. Preheat oven to 170 (fan-forced)
  2. Spray 12 hole muffin tin with olive oil
For the Custard
  1. Place egg, yolks, sugar & potato starch into a saucepan and with a wooden spoon mix well until combined
  2. Add cream and milk to the mixture and stir until well combined
  3. Place pan on medium heat and stir constantly until mixture thickens - it's really important that you don't stop stirring as the custard can burn easily
  4. Remove pan from heat and stir in vanilla seeds
  5. Put custard in a glass jug and cover with cling wrap to prevent skin forming
  6. Leave to cool
For the Pastry Cases
  1. Cut the pastry block into two pieces.
  2. On a lightly floured board roll each section out to about 1/2 cm thick
  3. Sprinkle one pastry piece with the castor sugar and cinnamon
  4. Place the other pastry sheet on top of the first pastry sheet and roll the two pieces together
  5. Roll the pastry into a log and cut into 12 equal(ish) pieces
  6. Lightly roll each piece into a round shape to fit the muffin tin
  7. Press the pastry discs into the muffin tin forming the pastry cases
Bringing it all together
  1. Spoon the custard into each case
  2. Bake for 20-25mins until golden on top.
  3. Leave to cool in the tin for about 10 minutes then move to a cooling rack to cool completely
Notes
  1. If you have a blow torch you can add some sugar to the top of each tart and caramelise.
Health Stripped http://www.healthstripped.com.au/
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