GF and DF Giant Custard Tarts

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Giant Custard Tarts

When I was a child I used to love my Nan’s homemade custard tarts. My Nan would make these with any leftover custard. Nan would always make the custard with Birds custard powder. I love custard but since I discovered my gluten intolerance I can no longer eat the delicious tinned variety.

Nowadays, if I’m in the mood for custard I will make it from scratch. It sounds hard but I think it’s surprisingly easy to do. All you need is a little bit of patience and time. I thought they would make a delicious alternative to Christmas pudding this year. If you have friends or family coming for Christmas dinner who aren’t fans of the old traditional pudding then this could be a yummy alternative.

Did your Grandmother ever make you custard and if so, what would she serve it with? Let me know in the comments below and please don’t forget to like and follow me. xxx

Makes 4 – 6

Giant Custard Tarts

Equipment needed

  • Mixing bowl
  • Stirring Spoon
  • Tablespoon
  • Teaspoon
  • Food Processor
  • Scales
  • Rolling pin
  • Board
  • Large Cutter
  • Large muffin tin x 1
  • Measuring jug
  • Pastry brush

Ingredients for the pastry

  • Gluten free oats x 150g
  • Ground almonds x 150g
  • Medjool dates x 150g
  • Maple Syrup x 2 tbsp
  • Oat milk x 20ml
  • Brown rice flour x enough for dusting the board

Method for making the pastry

  • Measure the ground almonds, oats and dates using the scales.
  • Add all the ingredients to the food processor and blend.
  • Add a little milk if the pastry is too dry, but not too much.
  • When the pastry forms a large ball inside the food processor it’s done.
  • Wrap in the cling film and place in the fridge for an hour or overnight.

Ingredients for the custard

  • Whole milk or coconut milk x 500mls
  • Egg yolks x 4
  • Cornflour x 2 tbsp (optional)
  • Coconut sugar or brown sugar x 4 tbsps
  • Vanilla powder or half a vanilla pod plus the seeds x 1/4 tsp

Method for the custard

  • Put 4 tablespoons of sugar into the nutribullet or blender and blend.
  • When it resembles fine ground sugar, set aside.
  • Start by heating the milk on a medium heat on the hob.
  • Add the vanilla powder and stir the milk continuously until it’s hot but not boiling.
  • Once hot, remove from the heat.
  • In a small bowl, separate the eggs, leaving the yolks in the bowl.
  • Now add the sugar and cornflour (optional) to the egg yolks.
  • Mix all these ingredients together and pour into the hot milk.
  • Stir the milk and the egg mix together.
  • Put the pan back onto a low heat and again stir continuously.
  • The custard should start to thicken as you stir but it may take a while for this to happen.
    • Tip: Be patient.
    • Then if it’s not thickening add another tablespoon of flour and gently stir again.
    • Keep stirring until it starts to thicken.
  • Once it thickens to a consistency of your liking, remove from the heat.
  • Leave to cool

Method for making the Custard Tarts

  • Preheat the oven to 180°C.
  • Remove the pastry from the fridge and leave in a warm room for half an hour.
  • Dust the board with the brown rice flour.
  • Roll out the pastry to about a 1/4 cm thick.
  • Then using the cutter, cut 1 large round.
  • Continue doing this until all the rounds have been cut.
  • Place the large rounds in the base of the muffin tray.
  • Put the bases into the oven for 15 – 20 minutes.
  • When the pastry is golden brown remove from the oven and leave to cool.
  • Once the pastry cases have cooled pour in the custard filling as evenly as possible.
  • Leave to cool completely and then transfer to a cooling rack until they are cold.
  • Put into the fridge, preferably overnight, until ready to eat.
Giant Custard Tarts

GF and DF Giant Custard Tarts are a great dessert and so yummy too. These custard tarts can be made the day before and left in the fridge over night. They are a great dish to serve at Christmas time but could also be served in the summer with fresh fruit. However you decide to eat these custard tarts, as always, enjoy. Thank you. xxx