These gluten free and low lactose Portuguese inspired custard tarts are quick, easy and tasty – adjectives I don’t tend to associate with free-from baking!
While food shopping last week I spotted a product I got really excited about.
Silly Yak’s gluten free, Ready to Roll Pastry Block.
That’s going straight in my basket.
This is something I haven’t really seen before, and because every homemade GF dough/pastry I’ve attempted so far hasn’t really worked, I was definitely ready to roll with this.
One thing I will say is that this isn’t suitable for freezing, so you will need to buy it and use it within the sell by date. Seeing that I had reached this date and the pastry was indeed starting to look a little sad, I decided to make some quick little Portuguese style custard tarts, inspired by Jamie Oliver’s recipe video from 30 Minute Meals. These are gluten free, low in lactose (just a little yoghurt but we’re allowed 2 tbsp a day, so even if you went ape and ate all the tarts at once… you’d probably be ok). They’re almost totally low FODMAP – be aware there is soya flour in the pastry block.
You will need:
1 x block of Silly Yak Gluten Free Ready to Roll Pastry Block
sprinkle of cinnamon..
butter (for greasing)
For the custard:
1 large egg
2 tbsp plain yoghurt
2 tbsp caster sugar
grated zest of 1/2 an orange
1 tsp vanilla paste
Makes 6 custard tarts.
Heat your oven to 200C.
Roll out your pastry on a lightly floured surface – I used gluten free but a little plain flour would have been ok too. This pastry is quite sticky so you may want to flour your rolling pin too. Roll it out to about a centimetre thick – and then sprinkle a good pinch of cinnamon over the pastry.
Using a large circular cookie cutter (or floured glass if you don’t have), cut out as many tarts as your pastry will allow. I made six, but had some leftover custard so just see how you go – it’s likely that if you stick to the sell by date (unlike me), you won’t have to trim any pastry away (like me!)
Now grease a muffin tin (or better yet, use a silicone one) and press each pastry circle into the base of each hole and pull them up the sides too. Blind bake for about ten minutes.
Now it’s time to make the custard.
In a bowl, whisk together your custard ingredients. Again I can’t stress enough how much better this recipe will be if you use the vanilla paste rather than just vanilla extract. Trust me – invest in the paste, it’s so much more potent and will go way further than vanilla extract anyway in anything you’re making.
Once the tarts are almost baked (prick the bottoms to see if they’ve firmed up before adding the custard), spoon your custard into each one – be brave and fill nearly to the top! The custard will set and they will firm up once in the oven.
Bake for about 8 minutes – just keep your eye on them.
These really are so quick and easy to make and it feels like a real treat to be able to eat something warm and comforting straight from the oven – I think largely because it’s a very convincing pastry – which I’m not used to nowadays. I think this kind of product is a testament to the fact that wheat free products are really coming along – and it’s exciting!